CST @ HOME #18

Serves 2

FOR THE MEAT
400g minced beef chuck (or a good quality beef mince of 15-20% fat)

FOR THE SEASONING MIX (this will make more than needed but reserve in a jar for future use)
3 tbsp soft light brown sugar
1 tbsp caster sugar
3 tbsp paprika
1 tsp black pepper
2 tbsp maldon
1 tbsp table salt
1 tbsp garlic salt
1 tbsp onion salt
1 tbsp celery salt
1 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne

FOR THE BURGER SAUCE
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp sirancha
1 tsp lea and perins
1 tsp bourbon whiskey

FOR THE BRUSHING MUSTARD
4 Parts English mustard
1 part sirancha

FOR THE GARNISHES
A large handful of shredded iceberg lettuce
6 diced jalapeños
Sliced gherkins
Sautéed onions
4 slices of burger cheese

Season up the beef mince with salt and pepper. Shape into 4 patties.

Make your seasoning mix, burger sauce and brushing mustard by mixing the listed ingredients for each together well.

Mix the shredded lettuce with the jalapeños and bind with some of the burger sauce.

Light the bbq or heat up a griddle pan.

Brush the burgers with the ‘brushing mustard’ and season generously with the ‘seasoning mix’. Cook on the bbq brushing with more mustard each time you turn them. Turning and brushing a total of once more each side.

Toast your brioche buns.

Once the burgers are cooked sandwich a slice of burger cheese between 2 patties and top with another, return to the bbq to let the cheese melt.

To build the burgers, place a generous amount of the iceberg and jalapeño mix on the base of the bun. Top with sliced gherkins followed by the meat. Top the meat with the sautéed onions.

Spread a generous amount of the remaining burger sauce on the top bun and your done!