If there's one thing i know - it's Cheeseburgers.
and after 10 years in the burger game, i've got a pretty good idea about what makes a great burger.
So here it is.
Currently favouring a Japanese style milk bun. second choice is a brioche. Don't butter the cut side, if you like a bit of crunch a thin layer of mayo before toasting will do the job. Toast the bun on a flat top grill.
No need for anything fancy- just 100% beef with a 80/20 meat - fat ratio. Grass fed beef preferably. portion into a 180gram ball.
American Cheddar. In Australia - Pure Dairy hi- melt cheese.
lettuce , thick cut tomato , disc of white onion , dill pickle chips.
mayo , yellow mustard , ketchup if you can't go without.
salt and pepper. a frypan , a burger flipper.
Super Hot grill. If your using a BBQ, you want the flat top section, turn it up as far as it goes and wait , keep waiting , see smoke coming off the grill ? ok it's ready.
Place the meat ball on the flat top grill , grab the frypan and squash the ball on to the grill using the base of the pan. (pro tip - spray bottom of frypan with canola spray. ) Let the meat stick to the grill, don't touch it. Season your burger with salt and pepper.
How do i know when to flip it ? - look closely at the burger, when you start to see it sweat on the top, thats when you flip it.
Once you've turned it, place the cheese on the cooked side, then, when you see the edges of the cheese start to melt - it's ready.
Now all you need to do is put it all together in this order.
Bottom bun , mayo , burger , onion , tomato , pickle chips , lettuce , mustard, top bun.
Don't fall in to the trap of putting the salad under the meat patty - it's just not right!.
There you have it. now get grilling.