Flambadou burger

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Flambadou burger

Some say the best part of a hamburger is the crust. Others say that a hamburger is no hamburger without cheese. I say that a burger has to be spectacular. I used an ancient technique that involves a flambadou, to drip hot beef fat on top of the burger to flavour it.

I bought a whole Wagyu picanha to cut of the fat cap for the flambadou and grind the beef myself, but you can easily ask your butcher for the ground beef and a piece of beef fat.


  • 500 grams of ground beef with a 20/80 fat to beef ratio
  • 200 grams of beef fat
  • 1 tomato
  • 1 onion
  • 400 grs of bacon
  • 4 hamburger buns
  • 100 grs of young Gouda cheese
  • Sea salt
  • Lettuce
  • Mayonnaise

For the spicy coleslaw

  • 2 pieces of chicory
  • 1 radish
  • 3 tbsp of white wine vinegar
  • Tabasco
  • Ground black pepper

How to

  1. Start by prepping everything in front so you can focus on grilling the burger and start building it when they are ready.
  2. We begin with the spicy coleslaw. Chop the chicory and radish finely. Put it in a bowl and add the white wine vinegar and a few splashes of Tabasco. Then finish it off with a bit of ground black pepper. Set it aside.
  3. Slice the tomato as thin as you can and do the same with the onion. Dice the bacon really small.
  4. Put a pan on the fire. Do the onion slices and the bacon in and let the bacon render down. In the fat that comes from the bacon, you can fry the onion. When the onion slices are soft and browned, you take the pan off the fire.
  5. Divide the ground beef into 4 equal parts and form patties that are a little bigger than the buns you bought.
  6. Fire up the grill and place a cast-iron griddle on the grates. In the meantime, you place the flambadou in the fire so this to can become really hot.
  7. When the griddle is screaming hot, we put a little olive oil on the plate and put the patties on it to sear. Flip them over when a crust formed on the bottom. Season the patties with a bit of salt and put some cheese on top. At the same time, you toast the buns.
  8. When the meat reaches a 60°C (140F) core temperature, you take the patties off the grill.
  9. Now you can start building your burger. Start with the heel of the bun and a leaf of lettuce.
  10. Then add some mayonnaise and a few slices of tomato. Then the homemade spicy coleslaw.
  11. Next, the patty or patties and the bacon and onion.
  12. Now you take the flambadou out of the fire and put a little piece of beef fat in the cone. Let the fat melt over the bacon and onion, and watch out that you don’t get any fat on you.
  13. Serve this beast of a burger with the crown on top.

Big thanks to Napoleon Grills for sponsoring this post.
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BBQ gear used

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