Giant Hamburger

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    3702
based on 3 ratings

This Giant Burger is an XXL version of a classic burger. The individual components, a fluffy bun, meat patty, sauce, pickles, lettuce and cheese, are combined to form one large burger with a diameter of 32cm. That makes it 24 times the size of the original. You may also scale down the recipe to make a smaller burger. It’s a great crowd feeder at a party or a family gathering. User generated recipes have not been re-tested by Kenwood.

recipe updated 10 Apr 2024

Ingredients

  • Water icon
    Water
    200 g
  • Butter icon
    Butter
    160 g
  • Onion icon
    Onion
    150 g
  • Pickles icon
    Pickles
    120 g
  • Cheddar cheese icon
    Cheddar cheese
    280 g
  • Lettuce icon
    Lettuce
    200 g
  • Onion icon
    Onion
    450 g
  • Pickles icon
    Pickles
    200 g
  • Fresh yeast icon
    Fresh yeast
    15 g
  • Golden syrup icon
    Golden syrup
    30 g
  • Caster sugar icon
    Caster sugar
    30 g
  • Egg icon
    Egg
    4
  • Milk icon
    Milk
    260 g
  • Plain flour icon
    Plain flour
    1 kg
  • Salt icon
    Salt
    3 tablespoons
  • Egg yolk icon
    Egg yolk
    1
  • Water icon
    Water
    50 g
  • Sesame seeds icon
    Sesame seeds
    30 g
  • Minced beef icon
    Minced beef
    2.8 kg
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Breadcrumbs icon
    Breadcrumbs
    100 g
  • Pickle juice icon
    Pickle juice
    2 tablespoons
  • Mayonnaise icon
    Mayonnaise
    400 g
  • Malt vinegar icon
    Malt vinegar
    2 tablespoons
  • Tomato purée icon
    Tomato purée
    50 g
  • Mustard icon
    Mustard
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    ¼ teaspoon
  • Olive oil icon
    Olive oil
    50 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Round pan - 32cm (12.5'')
  • kCook icon Small bowl
  • kCook icon Cooling rack
  • kCook icon Work surface
  • kCook icon Large mixing bowl
  • kCook icon Traybake tin - large
  • kCook icon Frying pan - large
  • kCook icon Serving plate

Step preview

  1. Attach the Dough Tool
  2. Add fresh yeast and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 2 min, 30°C, Speed OFF
  5. Then add golden syrup and caster sugar to the Cooking Chef XL Bowl
  6. Knead with splashguard fitted - 1 min, Speed 1
  7. Then add egg, milk, plain flour, salt and butter to the Cooking Chef XL Bowl
  8. Knead with splashguard fitted - 10 min, Speed 1
  9. Remove the dough from the Cooking Chef XL bowl
  10. Lightly grease the Cooking Chef XL bowl
  11. Return the dough to the Cooking Chef XL bowl
  12. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  13. Transfer dough to lightly floured surface
  14. Roll into a ball
  15. Transfer shaped dough to round pan
  16. Cover with kitchen towel
  17. Let rest - 15 min
  18. Slightly press down the sides to form a dome so that the dough fills the tin completely
  19. Let rest - 15 min
  20. Pre-heat oven - 190°C
  21. Add egg yolk and water to a clean small bowl
  22. Beat gently until combined
  23. Brush the dough with the egg wash
  24. Sprinkle with sesame seeds
  25. Bake - 25 min, 190°C
  26. Remove from oven
  27. Turn out content of round pan onto cooling rack
  28. Let cool completely and continue
  29. Clean Cooking Chef bowl
  30. Attach the K-Beater
  31. Add minced beef, egg, salt, black pepper and breadcrumbs to the Cooking Chef XL Bowl
  32. Mix with splashguard fitted until well combined - 2 min, Speed 1
  33. Line a clean work surface with parchment paper
  34. Transfer half of content of Cooking Chef XL Bowl to work surface
  35. Shape into a ball and press down
  36. Flatten into a circle
  37. Cut in half then set aside
  38. Repeat with the rest
  39. Freeze - 30 min
  40. Add onion, pickles, pickle juice, mayonnaise, malt vinegar, tomato purée, mustard and salt & pepper to a clean large mixing bowl
  41. Mix until well combined then set aside
  42. Pre-heat oven - 180°C
  43. Line 2 clean traybake tin with parchment paper then set aside
  44. Remove patties from the freezer
  45. Add olive oil to a clean frying pan
  46. Heat in frying pan - medium-low heat
  47. Transfer patties to frying pan one by one
  48. Fry each side then turn over - approx 3 min, medium-low heat
  49. Transfer patties to 2 traybake tin
  50. Bake - 10 min, 180°C
  51. Remove from oven
  52. Cut the bun in three pieces horizontally
  53. Transfer one piece of bread to serving plate
  54. Spread some of the sauce from the large mixing bowl onto the bottom bun
  55. Top with cheddar cheese and lettuce
  56. Add one of the patties and the centre of the bread bun
  57. Spread more sauce on top of the bread
  58. Top with onion, pickles, cheddar cheese and lettuce
  59. Add the second patty and the top of the bread bun
  60. Serve immediately
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