Banging Smoky Cheeseburgers Recipe
With summer fast approaching, this recipe is featured in the Butchery & BBQ Master Class at Hobbs House School. We recommend our delicious Burger Buns to go with this recipe. Sweet with a hint of sourdough.
600g minced chuck steak
1/4 iceberg lettuce shredded
1 onion, very thinly sliced
100g BBQ sauce home made (see recipe), or from a good brand
4 Ultimate Burger Baps, split
Salt and pepper
4 slices burger cheese
Season the meat generously and divide into 4 balls. Mould into burger shape about 1-2cm thick. Place on a plate and chill in the fridge for 30mins.
On the direct side of the BBQ, place the burger on the grill. Add a few wood chips for extra flavour. Cook for 2mins on one side, don't be tempted to flip.
Turn over and cook for a further 2mins. This should give you a nice medium burger. To be sure, probe with a thermometer. 57c- 63c is medium, 68c+ is well done.
With one min to go, place the burger cheese on top, and the top of your burger bun atop that. This allows to the cheese to melt.
On the bottom of the bun, spoon on some BBQ sauce, a pinch of sliced onions, a few pickles and some shredded lettuce. Using the burger flipper, place the burger on the lettuce, give it a squish and eat.