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When it comes to barbecue food, it's hard to beat a perfectly made cheeseburger. This recipe from Christian Stevenson - aka DJ BBQ - really delivers the goods
Recipe taken from FIRE FEASTS by DJ BBQ & Chris Taylor (Quadrille, £16.99) Photography David LoftusPlace a frying pan or plancha over direct heat in your outdoor cooker or on top of your hob and get it hot. Drizzle in some oil and chuck in a knob of butter (if you like). Throw in the onions and mushrooms and sprinkle over the brown sugar. Slowly cook down until soft – at least 10 minutes – then push to one side. Season the mince with salt and pepper. I like to add a pinch of garlic and onion granules for extra flavour and a pinch of cayenne for kick. Mix well. Divide the mince into four balls and flatten each ball into a patty. There will be shrinkage when the fat renders, so make them at least one-third bigger than the buns. Place the patties onto the heat and hit ’em hot. Flip ’em after a couple of minutes to work the other side.
In the meantime, toast your burger buns on the grill, then put the bun tops face-down in the onion and mushrooms mix. When the burger has a nice brown crust on both sides, it’s time to cheese. Lay a couple of cheese slices on each patty and then place your cloche (or large metal bowl) over the pan. After 20–30 seconds (or when the cheese starts melting) sprinkle or spray a little water next to the burger and quickly replace the cloche. This is the key to making this the best burger ever! You only need to leave the cloche on for another 10–20 seconds to achieve ultimate steamy squishy goodness.
Hit the bottom buns with a handful of iceberg lettuce. Burger. Onion and mushrooms. Other burger. A couple of pickle slices will always send the burger to tasty town! Top bun. Now you’re ready to indulge!
Place a frying pan or plancha over direct heat in your outdoor cooker or on top of your hob and get it hot. Drizzle in some oil and chuck in a knob of butter (if you like). Throw in the onions and mushrooms and sprinkle over the brown sugar. Slowly cook down until soft – at least 10 minutes – then push to one side. Season the mince with salt and pepper. I like to add a pinch of garlic and onion granules for extra flavour and a pinch of cayenne for kick. Mix well. Divide the mince into four balls and flatten each ball into a patty. There will be shrinkage when the fat renders, so make them at least one-third bigger than the buns. Place the patties onto the heat and hit ’em hot. Flip ’em after a couple of minutes to work the other side.
In the meantime, toast your burger buns on the grill, then put the bun tops face-down in the onion and mushrooms mix. When the burger has a nice brown crust on both sides, it’s time to cheese. Lay a couple of cheese slices on each patty and then place your cloche (or large metal bowl) over the pan. After 20–30 seconds (or when the cheese starts melting) sprinkle or spray a little water next to the burger and quickly replace the cloche. This is the key to making this the best burger ever! You only need to leave the cloche on for another 10–20 seconds to achieve ultimate steamy squishy goodness.
Hit the bottom buns with a handful of iceberg lettuce. Burger. Onion and mushrooms. Other burger. A couple of pickle slices will always send the burger to tasty town! Top bun. Now you’re ready to indulge!
45-45 minutes
Serves 4
