How to make it

  • 1. Split the buns, wrap them in a damp (not wet) kitchen towel and put them in the oven with the light on.
  • 2. Make up the burger patties (adding fat, etc. as needed), cover and set aside. See tips below.
  • 3. Fire up the BBQ and get it up to a nice, even medium high heat.
  • 4. Slice the onion and tomato and get the lettuce leaves ready. Cover these with cling wrap and put in the fridge.
  • 5. Sprinkle salt and FG pepper on the patties and cook to desired doneness. The fire should be medium hot so the outside doesn’t burn before the inside is cooked. If you overcook the patties they will crumble. Lay the cheese (if using) on top a minute or so before they’re done.
  • 6. Spread the Thousand Island dressing on the cut side of the buns and layer on the beef patty, onion, tomato, lettuce and top bun half.
  • 7. Serve soonest. Just off the fire burgers are best.
  • 1. Use fresh mince with at least 20% fat. Add fat if necessary.
  • 2. Don’t over-handle the meat. Form your patties and be done. See Photo
  • 3. Don’t over-press the patties. They should be firm but not brick hard.
  • 4. Patties should be ¾-1 inch (2-2.5 cm.) thick and just a tad larger than the bun. Too thin and they will crumble.
  • 5. Don’t add fillers like chopped onion, etc. or liquids like Worcestershire sauce, etc. to the patties. Anything like that goes on the outside of the patty.
  • 6. Don’t turn them too much while cooking. Try for a two turn cook.
  • Now you got “Da Burger”. This just begs for chips but whatever suits.

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