GRASS FED CHEESEBURGER
BURGER PATTIE MAKES 8 PATTIES
1 kg good quality grass-fed beef minced we suggest 3 parts chuck to one part brisket
1 tsp sea salt
Pinch freshly ground black pepper
200ml garlic aioli
1 tbsp cider vinegar
1½ tbsp Heinz ketchup
2 tsp yellow mustard
1½ tsp smoked paprika
1 tsp onion powder
CHEESEBURGER PER BURGER
vegetable oil, for grilling
1 burger pattie
pinch of sea salt
1 burger bun, cut in half - Light brioche or similar textured burger bun, not too soft is important.
1 spoon Heinz brand ketchup
1 spoon burger sauce
1 whole slice white onion 1mm thick. Soaked in cold water for 30 minutes.
1 lettuce cup
1 slice tomato, 5mm thick
2 slices Kraft brand burger cheese
To make the burger patties, combine mince, salt and pepper and knead well until mixture is well combined.
Shape mince mixture into 125g patties about 2cm high and 10cm in diameter.
For the burger sauce add all ingredients to a bowl and mix well to combine. Taste for balance and adjust if necessary.
Prepare remaining burger ingredients. Note Treat the onion carefully so the full slice can be served.
To cook oil the grill. Add the burger patties and flatten with a spatula until about 1cm thick. The patties need to be flattened out so it covers the diameter of the bun. Season with salt.
Toast the burger bun.
Cook the pattie for 1 minute then using a spatula, carefully turn over. Add the cheese to the pattie to melt. Cook for a further 45 seconds.
On the top bun, spread on ketchup and burger sauce then top with onion, lettuce, and tomato.
Place the cooked pattie on the bottom bun. Place the bottom half on the top half and serve.
Recipe thanks to Neil Perry & Rockpool