![]() Onion – Raw red onion rings are my onion of choice. If you want to get gourmet with baby greens, rocket/arugula, spinach or even kale, go right ahead (I promise I’m not judging you!) Lettuce – Cos/romaine and shredded iceberg lettuce are about as classic as you can get with burgers. Even for someone with a hearty appetite such as myself. It’s a safe size, and also a practical size in that it’s a filling meal for one person. Nothing is more irritating than taking a giant bite of a burger only to end up with a mouthful of juicy air sandwiched between two pieces of bread. Why? Because I like my patties to cover the bun from edge to edge, and it becomes a little more logistically challenging to make patties larger than 10cm when you factor in a 25% diameter shrinkage as they cook. I always hunt down burger buns around 10cm / 4″ in diameter. There is also a time for wholemeal breads, seeded breads and olive studded breads – but again, now is not the time! □ (But really I jest – use whatever bread you want.) There is a time and place for crusty artisan breads, but now is not it! Soft is essential so it becomes one with everything jammed inside. Soft white buns, preferably with sesame seeds, are in my opinion the only way to go. Swiss, cheddar, tasty, colby, gruyere – or an even fancier cheese if you so desire / your wallet stretches that far! 3. That said, don’t let my loyalty to processed cheese stop you from using any melting cheese you want. These days in Australia, there’s even cheese helpfully labelled “Burger Slices” so we can’t get it wrong! Natural be damned – we’re in this for the nostalgia and the authenticity! Nothing oozes, stretches and runs the way proper, luridly orange processed American cheese does when it melts. The cheese: Processed for authenticity!įor the truly classic cheeseburger experience, we need processed cheese. Single cheeseburger Double cheeseburger 2. Yes, a double is big and mighty and indulgent…. I use 150g / 5 oz per patty for a 10cm / 4″ wide bun, so just double up if you want a double. Single vs double cheeseburger: The decision is entirely up to you. You pick (guess which camp both my feet are in! □) Leaner mince = still fine but not as juicy. Fattier mince = juicy and more flavourful. Mince can be a mixture of any cuts and offcuts but is usually predominantly chuck. Brisket brings really good beefy flavour, and chuck for texture.įor the everyday: Standard beef mince from the grocery store still makes a great burger. Here’s my skinny on beef:įor company: 50/50 brisket and chuck with 20% fat, ground to order by the butcher. My simple view: The better the beef, the better the flavour, but I would never turn my nose up at a burger made with everyday supermarket beef. Here is (in my humble opinion) what you need to make a great cheeseburger: 1. So thank you!Īnybody who claims the sight of a big juicy cheeseburger doesn’t get their blood pumping is either made of stone or a vegetarian! □Īnd anybody reading this is neither of those things, right? □ We are people who hold burgers like we are clutching onto dear life, like this! ⬇⬇⬇ It’s all MINE!Īnd we are people who go ga ga over sights like this (noting that in no way does the following represent reality because I mean, who cuts burgers with a knife?): Double cheeseburger with Special Burger Sauce What a total lie! □ Inside, I was a complete nervous wreck.īut now, I really am excited, thanks to you and your enthusiastic messages. ![]() The whole time, I kept up a cheery face to my publisher, my team, family and friends, exuding confidence and excitement. A very big thank you for the incredibly supportive, excited response to the cookbook pre-order announcement last week! I must admit, hitting publish on that post was a scary moment.
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