Taking a little time out this month – we went to the cinema to see “The Menu”, a highly enjoyable movie starring Ralph Fiennes. It also inspired me to make my favourite take on a cheeseburger and here’s how to do it on the barbecue.
What you need to make 2 burgers:
50ml Bluey Zarzov’s Hot Aussie BBQ
250g lean beef angus mince
2 sesame seed burger buns or brioche buns
Jarlsberg cheese
1/2 an onion
Butter
Dijon or wholegrain mustard
Pickled burger gherkins
Dried basil
Dried marjoram
Salt
Pepper
Step 1
Take the mince and add the salt, pepper, dried basil and marjoram and squish it all up and divide into two patties of 125g each. Heat up the barbecue and lightly oil it with some olive oil or a bit of butter.
Step 2
Prepare the cheese in thin slices and slice the burger buns into top and bottom halves. Finely dice the onion half.
Step 3
Place the onion on the bbq and cook till translucent. Place the burger patties on the bbq plate for one minute and then turn for one minute, transferring to the grill after that to get some flame, making sure you cook them through. Once turned on the grill, place the cheese on top and let it melt over the patty. Toast the buns gently on the plate.
Step 4
To assemble the burger, lightly butter both buns, then on the base bun add Bluey Zarzov’s Hot Aussie BBQ, followed by the onion, the patty and cheese, then place the pickles on top of the cheese. Spread a little mustard on the top bun and complete the burger.
Serve with fries if you like… crinckle cut or julienne.
