Dies ist ein Rindfleischburger mit einem schönen, fetten, saftigen Patty mit 80/20 Rinderhackfleisch, und wir werden ihn grillen und gegrillte Zwiebeln und geräucherten Cheddar hinzufügen. Ich liebe diese Art von Rindfleischburger in letzter Zeit.
Rated 5.0 stars by 1 users, click here to rate this recipe.
Category
Lunch
Servings
4
Prep time
40 minutes
Cook time
12 minutes
This is a beef burger with a nice, fat, juicy patty with 80/20 beef mince, and we're going to grill it and add grilled onions and smoked cheddar. I've been loving this style of beef burger lately.
Ingredients
- 1kg (35 oz) 80/20 beef mince
- 1 large brown onion, sliced thick
- 2 tomatoes, sliced
- 200g (7 oz) smoked cheddar cheese, sliced
- 12 slices bread and butter pickles
- 2 tbsp wholegrain mustard
- 4 tbsp mayonnaise
- 1 head of baby gem lettuce, washed
- 8 rashers streaky bacon
- 4 sesame seed buns
- 1 tbsp butter
Directions
To make the burger patties, divide your beef mince into 240g (8.5 oz) portions. Press each portion tightly between your hands to form patties about 1cm (0.4 in) larger in diameter than your burger buns. Season with salt on both sides and refrigerate until ready to grill.
- Mix the wholegrain mustard and mayonnaise together to make the mustard mayo.
- Lightly oil the seasoned burger patties and grill over medium-high heat for 8-10 minutes, or until they reach your desired level of doneness.
- While the burgers are cooking, grill your thickly sliced onions and streaky bacon until nicely browned and crispy.
- About 1 minute before the burgers are finished cooking, place the smoked cheddar slices on top of each patty so it starts to melt. Add the bacon on top of the melting cheese.
- Just before assembling, butter your buns and toast them on the grill until golden.
- To assemble, spread the mustard mayo on both sides of the toasted buns. On the bottom bun, add a layer of lettuce, followed by tomato slices. Place the beef patty with melted cheese and bacon on top, then finish with the pickles.
- Top with the other half of the bun, and you’re good to go.
