We Made the World's Best Burger
We Made the World's Best Burger is a hard American recipe that serves 4. 950 calories per serving. Recipe by Fallow on YouTube.
Prep: 2 hrs 30 min | Cook: 45 min | Total: 4 hrs 45 min
Cost: $53.40 total, $13.35 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 100 g Potato Flakes (instant mashed potato flakes)
- 80 g Unsalted Butter (softened, cut into cubes)
- 30 ml Olive Oil (extra‑virgin)
- 7 g Active Dry Yeast (one packet)
- 250 ml Whole Milk (lukewarm (30‑35°C))
- 1 large Egg (room temperature)
- 30 g Sesame Seeds (toasted)
- 600 g Rib‑Cap Beef (dry‑aged, 55 days) (grass‑fed, trimmed, coarsely ground (5 mm grind))
- 2 g Sea Salt (fine)
- 1 g Freshly Ground Black Pepper (to taste)
- 8 slices Thick‑Cut Smoked Bacon (about 200 g total, thick cut, smoked)
- 30 ml Maple Syrup (pure grade A)
- 30 g Unsalted Butter (for bacon glaze) (softened)
- 1 large Yellow Onion (thinly sliced)
- 100 ml Champagne (dry, for deglazing onions)
- 10 ml Apple Cider Vinegar (for onion reduction)
- 4 slices American Cheese Slice (high‑dairy content, meltable)
- 4 slices Red Leicester Cheese Slice (aged, orange hue)
- 4 large Pickles (cornichons, diced fine)
- 60 g Mayonnaise (plain)
- 15 g White Miso Paste (smooth)
- 10 ml Lemon Juice (freshly squeezed)
- 5 ml Pickle Juice (from the diced pickles)
- 30 g Brown Butter (nutty, melted)
Instructions
Prepare the Bun Dough
In the stand mixer combine flour, potato flakes, yeast, and a pinch of salt. Add lukewarm milk, softened butter, olive oil, and the egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8‑10 minutes until smooth and elastic.
Time: PT15M
First Proof
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot (around 27°C) for 1 hour or until doubled in size.
Time: PT1H
Temperature: 27°C
Shape and Second Proof
Punch down the dough, divide into 8 equal pieces (≈120 g each). Shape each into a smooth ball, then flatten slightly. Brush tops with a little melted butter and sprinkle toasted sesame seeds. Place on a parchment‑lined baking sheet, cover loosely, and proof for 45 minutes.
Time: PT45M
Bake the Buns
Preheat oven to 190°C. Bake buns for 15‑18 minutes until golden brown and hollow‑sounding when tapped. Cool on a wire rack.
Time: PT18M
Temperature: 190°C
Prepare the Beef Patty Mix
In a large bowl gently combine the coarsely ground dry‑aged rib‑cap beef with sea salt and black pepper. Using clean hands, lightly massage the meat for 30 seconds—just enough to bind without over‑working.
Time: PT5M
Form Patties
Divide the seasoned meat into 4 equal portions (≈140 g each). Form each into a loose ball, then gently press to a 1‑cm thickness, making a small indentation in the centre to prevent puffing. Refrigerate for 10 minutes while you finish other components.
Time: PT10M
Caramelize Champagne Onions
Heat a skillet over medium‑high heat, add a knob of butter and a splash of oil. Add sliced onion with a pinch of salt; sauté until translucent (≈3 min). Reduce heat to medium, add champagne and apple cider vinegar, then cook, stirring occasionally, until the liquid reduces to a thick, glossy glaze (≈12 min). Finish with a small knob of butter for shine.
Time: PT15M
Glaze and Cook Bacon
Preheat oven to 180°C. Lay bacon slices on a parchment‑lined sheet, brush with a mixture of maple syrup and softened butter. Bake for 12‑15 minutes, turning once, until crispy on one side and tender on the other. Remove and set aside.
Time: PT15M
Temperature: 180°C
Sear the Patties
Increase skillet heat to high, add a thin layer of beef fat or oil. When shimmering, place patties (cold) onto the pan. Sear 2‑3 minutes each side, then lower heat to medium and finish cooking until internal temperature reaches 60°C (medium‑rare) – about 2‑3 more minutes. During the last minute, place a slice of American cheese on two patties and Red Leicester on the other two; cover briefly to melt.
Time: PT8M
Make Miso‑Brown‑Butter Mayo
In a small bowl whisk together mayonnaise, white miso, lemon juice, and pickle juice. Slowly drizzle in warm brown butter while whisking until fully incorporated. Adjust seasoning with a pinch of salt if needed.
Time: PT5M
Assemble the Burger
Slice each bun horizontally. On the bottom half spread a thin layer of miso‑brown‑butter mayo, place a spoonful of caramelized champagne onions, then the beef patty with melted cheese. Add two slices of glazed bacon, a scattering of diced pickles, and a final drizzle of sauce. Top with the bun crown.
Time: PT5M
Rest and Serve
Allow assembled burgers to rest for 2 minutes so juices redistribute. Serve immediately with optional side of crisp fries or salad.
Time: PT2M
Nutrition Facts
- Calories
- 950
- Protein
- 45 g
- Carbohydrates
- 70 g
- Fat
- 55 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Gluten, Dairy, Egg, Fish (miso), Sesame
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Potato Flakes: Mashed potato puree
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: Canola Oil
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Whole Milk: Plant‑based milk
- Instead of Egg: Egg substitute
- Instead of Sesame Seeds: Poppy seeds
- Instead of Rib‑Cap Beef (dry‑aged, 55 days): Dry‑aged ribeye
- Instead of Sea Salt: Kosher Salt
- Instead of Freshly Ground Black Pepper: White Pepper
- Instead of Thick‑Cut Smoked Bacon: Applewood bacon
- Instead of Maple Syrup: Honey
- Instead of Unsalted Butter (for bacon glaze): Margarine
- Instead of Yellow Onion: White onion
- Instead of Champagne: Dry white wine
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of American Cheese Slice: Cheddar
- Instead of Red Leicester Cheese Slice: Sharp Cheddar
- Instead of Pickles: Dill pickle chips
- Instead of Mayonnaise: Aioli
- Instead of White Miso Paste: Yellow Miso
- Instead of Lemon Juice: Lime juice
- Instead of Pickle Juice: Vinegar
- Instead of Brown Butter: Regular melted butter
Equipment Needed
- Stand Mixer with Dough Hook
- Bench Scraper
- Proofing Container
- Baking Sheet
- Parchment Paper
- Cast Iron Skillet
- Oven
- Digital Thermometer
- Sharp Chef’s Knife
- Mixing Bowls (various sizes)
- Small Saucepan
- Whisk
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Achieving a light yet sturdy bun by balancing potato flakes with flour.
- Gentle massage of the dry‑aged beef to retain crumbly texture.
- Caramelizing onions with champagne for a sweet‑savory glaze.
- Glazing bacon with maple butter and finishing in the oven for a soft‑crisp texture.
- Balancing the miso‑brown‑butter mayo to complement, not overpower, the beef.
Chef Tips from the Video
- Toast the sesame‑seeded buns with a brush of beef fat for an extra umami crust.
- Use a kitchen scale for precise patty weight (140 g) to ensure even cooking.
- Finish the bacon in a hot oven after stovetop sear to achieve the perfect soft‑crisp texture.
- Add a pinch of smoked paprika to the beef seasoning for a subtle smoky note.
Troubleshooting
Buns are dense and heavy.
Ensure the yeast is fresh and the milk is not too hot. Increase proofing time until the dough doubles in size.
Patty falls apart on the grill.
Handle the meat minimally and keep the formed patties cold until cooking. Lightly dust with flour before searing.
Onions become bitter instead of sweet.
Cook onions over medium heat and allow the champagne reduction to fully caramelize; avoid high heat which can scorch sugars.
Sauce separates.
Add the warm brown butter slowly while whisking continuously; keep the mayo at room temperature before emulsifying.
Storage
Refrigerator: Unassembled components keep 2 days; assembled burger best eaten within 12 hours.
Freezer: Buns freeze well for up to 1 month (wrap tightly). Cooked patties freeze for 2 months; thaw before searing.
Room temperature: Do not store assembled burger at room temperature longer than 2 hours.
Make-Ahead Tips
- Bun dough can be prepared up to 24 h ahead; keep refrigerated after first proof and shape just before baking.
- Patty mix can be formed and kept covered in the fridge for up to 12 h.
- Caramelized onions store in an airtight container in the fridge for 3 days; re‑heat gently before assembly.
- Miso‑brown‑butter mayo keeps refrigerated for 5 days; stir before use.
Frequently Asked Questions
What is the cultural significance and history of the Ultimate Burger in British cuisine?
The Ultimate Burger on Fallow’s channel blends British love for high‑quality beef with influences from Spanish dry‑aged burgers, New York’s premium bacon, and classic French‑style caramelized onions, reflecting the UK’s modern gourmet burger movement that celebrates both local sourcing and international inspiration.
What are the traditional regional variations of the burger in Spanish cuisine?
In Spain, especially at Valencia’s famed 100 Burgers, the focus is on dry‑aged rib‑cap beef, simple American cheese, and a light potato‑enriched bun. The Spanish version often uses a subtle miso‑butter sauce and caramelized onions, similar to the elements featured in Fallow’s Ultimate Burger.
How is the Ultimate Burger traditionally served in London’s high‑end burger bars?
London’s upscale burger bars serve the burger on a lightly toasted, sesame‑seeded demi‑brioche‑potato bun, with the patty cooked to medium‑rare, topped with smoked thick‑cut bacon, caramelized champagne onions, a slice of American cheese, and a house‑made miso‑brown‑butter mayo, often accompanied by hand‑cut fries.
What occasions or celebrations is the Ultimate Burger traditionally associated with in British food culture?
Gourmet burgers like this are popular for weekend brunches, sports viewing parties, and special tasting events where chefs showcase premium ingredients. They’re also featured in food festivals celebrating British craft meat and artisanal buns.
What authentic traditional ingredients are essential for the Ultimate Burger versus acceptable substitutes?
Key authentic ingredients include dry‑aged rib‑cap beef, thick‑cut smoked bacon, potato‑flaked bun dough, and miso‑brown‑butter mayo. Acceptable substitutes are dry‑aged ribeye for the beef, applewood bacon for the smoked bacon, and regular all‑purpose flour in place of some potato flakes, though flavor and texture will differ.
What other British dishes pair well with the Ultimate Burger?
Classic British sides such as hand‑cut steak fries, onion rings, or a simple arugula salad with a mustard vinaigrette complement the burger’s richness. A pint of craft ale or a crisp lager also balances the umami‑rich flavors.
What are the most common mistakes to avoid when making the Ultimate Burger?
Common errors include over‑kneading the bun dough, which makes it dense; over‑working the beef, which results in a tough patty; under‑reducing the champagne onions, leading to watery sweetness; and using too much sauce, which can drown the beef flavor.
Why does this Ultimate Burger recipe use a gentle massage of the meat instead of vigorous mixing?
Gentle massage binds the meat just enough to hold together while preserving the delicate crumb structure of the dry‑aged beef. Vigorous mixing would break down the muscle fibers, producing a dense, rubbery patty.
Can I make the Ultimate Burger ahead of time and how should I store it?
Yes. Prepare the buns, patty mix, caramelized onions, and sauce up to 24 hours in advance. Store each component in airtight containers in the refrigerator. Assemble and sear the patties just before serving for optimal texture.
What texture and appearance should I look for when making the Ultimate Burger bun?
The bun should be light, airy, and slightly glossy with a golden crust. When tapped, it should sound hollow. The interior should be soft with a subtle potato aroma and a uniform sesame seed coating.
How do I know when the Ultimate Burger patty is done cooking?
Insert a digital thermometer into the centre of the patty; it should read 60 °C for a perfect medium‑rare dry‑aged beef. The edges will be nicely seared, and the cheese will be fully melted.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow specializes in deep‑dive culinary experiments, combining rigorous research with hands‑on cooking to recreate and elevate iconic dishes from around the world for home cooks.
What is the cooking philosophy and style of the YouTube channel Fallow?
Fallow’s cooking philosophy blends scientific precision with storytelling; the channel emphasizes sourcing the highest‑quality ingredients, testing multiple variations, and documenting every step so viewers can replicate restaurant‑level dishes at home.
How does the YouTube channel Fallow’s approach to burger cooking differ from other burger‑focused channels?
Fallow focuses on the science of each component—dry‑aging beef, potato‑enriched buns, and sauce emulsification—whereas many other channels prioritize speed or novelty. Fallow’s methodical testing of five burgers from three countries sets it apart as a research‑driven burger authority.
What other American‑style recipes is the YouTube channel Fallow known for?
Fallow is known for its deep‑dive recreations of classic American dishes such as the perfect fried chicken, New York‑style pizza, and Southern‑style biscuits, each presented with detailed technique explanations.
Last updated: October 3, 2026
