Recipe by Michael Weldon from Farm to Fork
Ingredients:
- 600 Chuck Steak, diced
- 4 Coles Brioche Style Buns
- 4 Slices Dairy Lea Burger Cheese
- 1 brown onion, 1/2 sliced thinly & 1/2 finely diced or grated
- 2 pickles, sliced
- 1/2cup mayo
- 1/4cup ketchup
- 2 tablespoons American mustard
- 1 teaspoon hot sauce
- 2 tablespoons dill pickle juice
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- Sea Salt
Method:
- Add the chuck to a food processor and chop with the pulse button until the mixture comes together and looks diced/minced. Add a pinch of salt and pulse once more.
- In a small bowl combine the 1/2 diced onion, may, ketchup, mustard, hot sauce, pickled juice, paprika and garlic powder, mix together until smooth.
- Divide the meat into 4 and make into patties, pressing thin.
- Heat a fry pan until I smoked. Cook the burgers cut side down until golden and toasted. Remove and brush out the pan.
- Add the burgers to the pan and press each down with spatula for 10-15 seconds. Cook halfway then flip. Top each burger with sliced onions and 2 slices of cheese. Cook until the patty is cooked and the cheese has melted.
- Build your Cheese Burgers; bottom bun first, topped with sauce, then burger that has onions and melted cheese on it. Add the pickles and finish with the top bun spread with sauce. Then eat it!
For best results, we recommend using your RACO Bravo frypan.