The Great Burger Odyssey Part 2 – DIY Burger!

In the second part of his Great Burger Odyssey, PAT PILCHER goes all DIY and whips up the ultimate homemade cheeseburger.

Armed with burger crafting tips from some of Wellington’s best burger masters, I set to work. After testing several variations, I finally settled on a cheeseburger,  which is both easy to make and uses ingredients that you can find in most supermarkets. You can, of course, substitute your own variations, so feel free to experiment with your own masterpieces!

Ingredients

Veg and cheese ready for ‘burgerising’

Burger buns (brioche or potato)

100 minced beef (per person)

Sliced cheese (Cheddar, or processed – in fact, use any cheese you really like)

Pinch of salt

Pinch of pepper

American mustard

Smokey BBQ sauce

3 x pepper dew pickled peppers or 1 x dill pickle

Fresh lettuce

1x sliced tomato

Oil (rice bran is best)

Method

Roll 100g of minced beef into a ball

Two beef patties waiting for the grill

 

Preheat a heavy pan (cast iron, ideally)

Wash lettuce under cold water to refresh and gently dab dry using a paper towel

Slice tomatoes

Slice cheese into pieces big enough to cover a burger pattie

Cut burger buns in half

Buns in the oven

Add small amount of oil to the hot pan

Slice pepper dew/dill pickles thinly along their length so you have thin strips

Sprinkle a pinch of salt and pepper onto the top and bottom of the beef mince balls

Place beef ball in the hot pan

Once the bottom of the beef ball is starting to look and smell cooked, flatten it with a fish slice and turn it over

Place sliced cheese on the cooked side of the beef pattie and cover with a pot lid until the cheese is melted, covering the top of the beef pattie

Place both halves of the burger bun cut side down on the hot pan and lightly toast

Spread a small amount of mustard to the toasted side of one burger bun, placing sliced pepper dews or slice of dill pickle on the mustard

Place tomato on the pickle, followed by the lettuce

Place the meat pattie cheese side down on the mustard/tomato/lettuce

On the other side of the pattie spread a thin layer of BBQ sauce

Place the other bun on the pattie

Voila! Enjoy!

The finished product

Part 1 of Pat’s Great Burger Odyssey, where he soaks up the advice of Wellington’s best burger chefs and then chews on their fabulous creations, can be found here.

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