Hamburgers

AT A GLANCE

  • Serves 6 people

  • 1.2 kg medium-coarsely minced chuck steak, chilled
  • 6 cheddar slices
  • 6 soft white buns, split
  • To serve: iceberg lettuce leaves, pickles, sliced tomato, Spanish onion rings, mustard and mayonnaise
01   Working quickly, shape minced meat into six patties slightly larger than the buns, then press in the centre of each to form a dimple.
02   Preheat a barbecue or char-grill pan to medium-high heat. Season each patty thoroughly on both sides with salt.
03   Grill patties, turning once, until internal temperature reaches 50-60C or until cooked to your liking (2-3 minutes each side for medium-rare).
04   Top each patty with a cheese slice and cook until cheese is melted (20-30 seconds).
05   Meanwhile, grill bun halves, turning once, until toasted (1-2 minutes each side).
06   Place patties between buns, wrap in foil or baking paper and stand to rest (1 minute). Unwrap, season with freshly ground black pepper, add lettuce, pickles, tomato, onion, mustard and mayonnaise to taste and serve.

Topics:

AMERICAN, STEAK, SUMMER, MAIN, CHEDDAR, BEEF, MASTERCLASS, HOW-TO, CHEESE

Recipe:

PAT NOURSE

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2011

Jan 2011

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