Ingredients
- For the burger sauce:
- 1tbs mayonnaise
- 1tbs tomato ketchup
- 1tbs Dijon mustard
- 1tbs capers
- 1tbs diced pickled gherkins
- 1tbs chopped dill
- For the burgers:
- 400g beef mince 10% fat, ideally ground chuck or short rib beef
- Salt and black pepper
- 4 slices American-style cheese
- 2 brioche buns
- Sliced gherkins, to garnish
- Pickled red onion (see kofta recipe) to garnish
- To make the burger sauce, place the mayonnaise, ketchup, mustard, capers, gherkins and dill in a bowl and stir to combine.
- Preheat the barbecue to a medium-high heat. Place the mince in a bowl and season well with salt and pepper, then divide it into four and roll into four balls.
- Place the mince balls on the barbecue and press down firmly using a burger press or spatula to flatten them and get them caramelising. Flip the burgers over when caramelised (about two minutes) and place a slice of cheese on each. Then, close the lid and cook for two to three minutes to ensure the cheese is melted and the meat cooked through. Then lift one patty on to another with a spatula to create two double patties, and remove from the heat.
- To assemble the burgers, slice the buns in half and toast lightly. Spread some burger sauce on the base of the buns before adding a double patty. Top with some pickled red onions and slices of pickled gherkins.
