Juicy burger patties smashed on the barbecue. Stack with melted cheese and onions and drizzle with mayonnaise and hot sauce.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 600g fatty beef mince
- Salt
- Black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 burger buns, toasted
Toppings:
- Caramelised red onions
- Sliced mature cheddar
- Shredded lettuce
- Fries
- Mayonnaise
- Hot sauce
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Method
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1Preheat the Le Creuset Outdoor Rectangular Griddle over medium-high heat on the barbecue until smoking slightly. While the pan warms, mix together the mince with the spices and seasoning. Divide the beef mince into six equal portions, gently forming them into tight balls.
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2Place a beef ball onto the hot griddle and, using the Le Creuset Burger Press, press it down firmly to create a thin patty. Cook without moving until the edges begin to crisp and brown. Flip the patty carefully and top with a slice of mature cheddar, allowing it to melt slightly as the burger finishes cooking. Repeat with the remaining portions.
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3Toast the burger buns lightly on the griddle, cut side down, until golden and warm. Mix together the mayonnaise and hot sauce. Assemble the burgers by layering sauce, shredded lettuce, the cheesy patties, and caramelised red onions. Serve immediately with fries.
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4
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