Ingredients
600g beef mince (ours is a ratio of 50% chuck to 50% brisket)
1 egg
1 tbsp Beerenberg Caramelised Onion Relish
1 tsp salt
1/2 tsp cracked black pepper
1 tbsp olive oil
8 American-style cheese slices (or 4 cheddar slices)
4 brioche burger buns, split
50g butter
1 garlic clove, crushed
4 tbsp mayonnaise
4 tbsp Beerenberg Burger Relish
4 lettuce leaves (butter or cos)
1 red onion, thinly sliced
1 tomato, sliced
12 bread and butter pickle slices
Directions
Combine the beef mince with the egg and Caramelised Onion Relish and gently mix until combined. Roll into 4 equal sized balls and set balls aside until ready to cook.
Preheat a flat grill (or large heavy cast iron pan) over medium-low heat. Melt your butter in the microwave and set aside in a small bowl with garlic, to infuse.
Toast the buns first. The key to the burger not falling apart in your hands is to build the burger on toasted and cooled buns. Pour the melted garlic butter on the griddle and add sets of buns to the butter, cut side down, toasting until you have a golden brown crust. Set aside to cool.
Increase the griddle temp to high and ensure the metal is smoking before cooking the burgers.
Place 2 mince balls on the griddle then cover each with baking paper and press them down with a burger press for 5 seconds. Remove the press and paper and repeat with the remaining 2 mince balls. Season the tops with salt and pepper.
Cook until the patties are 85% cooked through on one side. Flip and add a piece of cheese to the top of each patty and cook until the cheese on top looks glassy and is melted.
Spread the bottom of each burger bun with mayo and top a piece of lettuce and a cooked patty.
Top each patty with Burger Relish, sliced onion, tomato and pickles and pop on the burger tops.
