The patty of dreams: mega cheeseburger recipe

Ingredients

• 1200g ground beef (70% meat, 30% fat)
• 6 fresh hamburger buns
• 1 pineapple
• 2 onions
• 2 fresh tomatoes
• 6 slices mature cheddar cheese
• Bunch fresh rocket
• 50ml olive oil
• Mayonnaise, to taste
• Coarse salt and black pepper, to taste

Instructions

Making the patties

1. Ask your butcher for a course chuck and brisket grind with 30% fat.
2. Shape your minced beef into six 200g balls.
3. Flatten the balls into 2cm thick patties.
4. Cover and place in the fridge for 20 minutes.
5. Season with salt and pepper only after removing the patties from the fridge.

Preparing the extras

1. Cut and butter your burger buns on both sides.
2. Peel the pineapple and slice into 1cm wheels.
3. Peel the onions and slice into 1cm wheels.
4. Rinse your rocket, then toss it in a bowl with some olive oil and a pinch of salt.
5. Thinly slice your tomatoes. You'll need around three slices per hamburger.
6. Preheat the grill to searing hot.
7. Place your buns on the warming rack to toast.

Cooking the patties

1. Arrange the patties, pineapple and onions around the grill and close the lid.
2. Turn them only once, cooking 2-5 minutes per side (depending on how well done you like your meat).
3. As soon as you turn the patties, place a slice of thick cheese on top, allowing it to melt while on the grill.
4. Turn your pineapple and onion once, ensuring it caramelises on the outside.

Assembling the burgers

1. Add a spoonful of good quality mayonnaise to your toasted buns.
2. Layer the rocket, tomato and onions.
3. Place your cheesy patty on top of the onion and top with the caramelised pineapple wheel.
4. Close the roll and serve immediately.

Recipe Notes

Cut and butter your rolls before you start grilling, then keep them covered until you toast them. For medium burgers cook for 2 minutes per side, and 5 minutes per side for well done. Serve with homemade mayonnaise from your local delicatessen.

Recipe by

Megamaster