Be the burger bear and curate this mountain of flavour and patty perfection. The kids will never want anything else!
Serves : 6
Prep Time : 30 minutes
Cook Time : 15 minutes (try and cook to temperature - not time)
Desired Internal Food Temp : Rare 50-54°C, Medium rare 55-59°C, Medium 60-65°C, Medium Well 66-71°C
Ingredients
- 500g short rib mince
- 300g minced chuck
- 40g table salt
- 2 tablespoons of English mustard
- 10g cracked black pepper
- 6 x burger buns
- 6 x slices of beef tomato
- 6 x slices of red onion
- 6 x slices of cheese (which ever you fancy)
- 6 x tablespoons of burger sauce
Method
STEP 6 : While the barbecue is coming up to temperature, grab a mixing bowl and add the short rib and chuck mince. Then add the mustard, salt and pepper for a simple yet tasty seasoning.
STEP 7 : Divide the beef mix into 6 balls and then shape the balls into burger patties, either with your hands or with a burger press.
STEP 8 : When the barbecue is ready, lay the burgers directly on to the grill and lightly press with a spatula. Pop the lid on and simply leave for the contact side to char and crisp up for 5 minutes. Flip over with a spatula and cook the other side for 4-5 minutes with the lid on, which will help the burgers steam a little and keep them nice and moist. With a couple of minutes to go, remove the lid and slide the burgers over to the other side of the grill, away from the hot colas to rest up. To finish, simply cut the burger buns in half and toast quickly on the grill.
STEP 9 : Build the burgers with the remaining ingredients and serve. Boy that's a great burger!