Plus,homemade fries!
The only questions left are really, single or double cheeseburger??
Stove or BBQ??
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Thank You.
A very big thank you for the incredibly supportive, excited response to thecookbook pre-order announcementlast week!
I must admit, hittingpublishon that post was a scary moment.
What a total lie!
Inside, I was a complete nervous wreck.
But now, I really am excited, thanks to you and your enthusiastic messages.
And anybody reading this is neither of those things, right??
We are people who hold burgers like we are clutching onto dear life, like this!
):
Pictures, done.
On to business then how to make them!
Brisket brings really good beefy flavour, and chuck for texture.
For the everyday:Standard beef mince from the grocery store still makes a great burger.
Mince can be a mixture of any cuts and offcuts but is usually predominantly chuck.
Fattier mince = juicy and more flavourful.
Leaner mince = still fine but not as juicy.
You pick (guess which camp both my feet are in! )
Single vs double cheeseburger:The decision is entirely up to you.
Yes, a double is big and mighty and indulgent…. but its such a good treat!
The cheese: Processed for authenticity!
For the truly classic cheeseburger experience, we need processed cheese.
Nothing oozes, stretches and runs the way proper, luridly orange processed American cheese does when it melts.
Natural be damned were in this for the nostalgia and the authenticity!
These days in Australia, theres even cheese helpfully labelled Burger Slices so we cant get it wrong!
That said, dont let my loyalty to processed cheese stop you from using any melting cheese you want.
There is a time and place forcrusty artisan breads, but now is not it!
(But really I jest use whatever bread you want.)
I always hunt down burger buns around 10cm / 4 in diameter.
So my rule of thumb is 10cm / 4 of so.
Its a safe size, and also a practical size in that its a filling meal for one person.
Even for someone with a hearty appetite such as myself.
Onion Raw red onion rings are my onion of choice.
I like the bite and freshness they bring as a foil to all the fatty beefiness of the burger.
Pickles (BIG!)
And that aint cool.
The sauce
And last but not least, the sauces.
you might absolutely stick to the tried-and-true ketchup / mustard script.
Ketchup(or Aussie tomato sauce) straight out of the bottle, just as it is!
(Caution: Dont accidentally get the bright yellow Hot English Mustard which isspicy!)
Barbecue sauce See myBarbecue Pork Ribsrecipe for a classic homemade Barbecue Sauce recipe.
The ingredients done, lets move on to the cook part!
Give your non-stick pan the night off it doesnt cope well with high heat cooking!
The cheeseburger patty
Form patties Separate the beef into 4 mounds, or 8 if making double cheeseburgers.
It also reduces the overall patty shrinkage during cooking.
Use your fingers or the back of your hand to press a dent into the centre of the patty.
A neat trick I picked up from Bobby Flay many years ago!
Photo 3: The dent Heres what it looks like.
Tip #2 Salt JUST before cooking.
My second key tip is to only salt the patty just before cooking.
This is because the salt acts on the meat proteins and changes their chemistry.
Go ahead and give it a go, if you want to see it for yourself!
I salt mine while the skillet is pre-heating.
This burger patty cooks in 3 minutes flat!
Dont cook it as aggressively as I do in the recipe video below (ie.
very, very hot skillet) or you may damage the non-stick coating.
BBQ/Grilling option see box below for directions!
Note the emphasis on lightly!
Nobody likes dense, hard patties where all the juice has been squeezed out during the cooking phase!
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Flip & cheese Flip the burgers then immediately top with cheese and cook for another 1 1/2 minutes.
Melted!And look at that.
A perfectly cooked patty and melted cheese draped over it.
Then simply cook the patties per the recipe directions (1 1/2 minutes on each side).
Toast the bunsunder the grill/broiler for a few minutes until light golden.
I only do the cut face because I like to keep the round outside faces soft.Using your BBQ?
Just pop them face down straight onto the grill.
No need to choose sometimes I use both.
Jam the lid on top then demolish your burger!
However, I dont believe in burger dogma.
If accompanying crispyFrench friesis on your list of non-negotiables for burger meal bliss, I wholeheartedly agree.
My long-awaitedFrench fries recipehas finally arrived!
I promise you will love them.
They are a game changer.
Watch how to make it
PS.
Nobody panic, I survived.
Also Crispy French Fries recipe has been published!Make it!
Dont worry about the recipe, just skip straight to 1 minutes 55 seconds to see Dozer.
(Spoiler: no comparison!!!)
