serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 2
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- ¼ cup ketchup
- ¼ cup American mustard
- ¼ cup Japanese mayonnaise
- 600 g good quality ground beef, ideally brisket and chuck, (20% fat)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 12 slices processed cheese
- 4 large burger buns
To serve
- 1 white onion, sliced into thin rounds
- Sliced pickles, to taste
- 1-2 tomatoes, sliced into rounds
- Fresh butter lettuce leaves
Instructions
- To make the burger sauce, mix the ketchup, mustard and mayonnaise in a medium bowl. Divide your ground beef into four 150g patties. Use your hands to portion them into a patty shape. Make sure they’re wider than your burger buns as they will shrink as they cook.
- For the burgers, heat a large frypan over medium-high heat. Season the patties with salt. Add vegetable oil to the hot pan then add the patty. Use a large metal spatula to smash the patties. Cook for 90 seconds-2 minutes, or about two thirds of the way through before flipping. Add two slices of cheese to the patty, cover with a lid and cook for another minute, the steam will help to melt the cheese. Remove from heat and set the patties aside in the pan while you toast the buns.
- Toast the inside of your burger buns under a hot grill or on another hot frypan until golden brown. This will be enough to warm the bun through.
- Spread a generous spoonful of burger sauce on the bottom burger bun, add a few slices of onion, followed by the patty (topped with melted cheese), pickles, tomato slices and lettuce leaves. Spread more sauce on the inside of the top bun before topping the burger.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 2
