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Alright, don’t linger, let’s practice this a gooey, naughty, cheeseburger formula with 26 elements which are absolutely easy to obtain, and we have to process them at the very least through 8 measures. You should commit a while on this, so the resulting food could be perfect.
Composition - A gooey, naughty, cheeseburger:
- Give of Burger sauce
- Get 3 tablespoons - Mayonnaise
- Make ready 2 tablespoons for American mustard
- Require 1 large Gherkin
- Make ready 1/2 teaspoon for Salt
- Require 1/2 teaspoon White pepper
- Provide 1 teaspoon Sugar
- Give 2 teaspoon for Paprika
- Need 1 teaspoon Vinegar
- Make ready of Patties - makes 6 in total
- Prepare 750 g steak mince
- Give 1 - small tablespoon Salt
- Need 1 tablespoon - White pepper
- Prepare 1 tablespoon - Bouillon
- Get 1 tablespoon Garlic powder
- Need 1 tablespoon - Paprika
- Provide Other items
- Make ready for Foil
- Provide of Brioche bun
- Give Tomato sauce
- Take Processed cheese
- Give Unsalted butter
- Make ready of Burger filling and toppings- onion, gherkin, lettuce, bacon etc
- Prepare Tip
- Require If you don’t have a blender make sure the gherkin is minced as mush as you can!
- Make ready - Make the patties thinner if you’re making a double or even a triple 😨burger
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A gooey, naughty, cheeseburger making process:
- Place all the ingredients for the patties in a bowl and mix with hands. Shape in to even balls. Squash the ball down to test how big the patty will be. Adjust your your amount accordingly and then rearrange in to balls. Place in the fridge for 1 hour or freezer for 15/20 mins.
- For the sauce, add all the ingredients to a food processor or nutri bullet and blitz. I find it’s best to start with little quantities, taste and keep adding until you like it!
- Add a little butter in a frying pan and toast the buns then set aside.
- Lay out squares of foil, enough to wrap the burger! Assemble your burgers. I add sauce to the top and bottom bun. Burger sauce on one and tomato on the other. Add cheese underneath where the cooked patty will go.
- Add a lot of butter to your frying pan, put it on a High heat and wait for your butter to bubble,Lower to medium heat.
- Add the ball of mince to the pan and squash down. I managed to get 3 in a pan. Cook for 2 mins, keep covering with the butter. Flip and repeat until almost cooked. Add cheese (however many slices 😍) on to the burgers and cover the pan. Cook for a further min and then take off the heat. Let the burgers sit in the pan for a min to steam and melt the cheese.
- Remove the lid, add the patty to the burger and assemble. Press down on the burger to squash slightly and then tightly wrap. Clean the pan with kitchen roll before cooking the next lot, the butter will burn. Don’t wash it, it will decrease the temperature
- Leave the burgers in the oven on the lowest setting and cook the rest of the patties. Make the burgers and Put those in the oven and turn it up until the foil is a little hot to touch. Take out and wait 5 mins before opening and eating. Everything should be melted and soft!
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