Anthony Puharich's ultimate cheeseburger

Name: Anthony Puharich's ultimate cheeseburger
Yield: 4
Ingredients: 700g coarsely ground chuck steak (ask your butcher to include a 20% fat ratio); Extra virgin olive oil, to brush; 4 slices tasty cheese; 2/3 cup (190g) American mustard; 4 milk buns, split, toasted; 8 large dill pickles, sliced lengthways; 2/3 cup (165ml) tomato sauce; 1 small white onion, very nely chopped

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Aug 30, 2016

"My burger hack? Always remember to work with cold hands and cold meat" - Anthony Puharich

700g coarsely ground chuck steak (ask your butcher to include a 20% fat ratio)
Extra virgin olive oil, to brush
4 slices tasty cheese
2/3 cup (190g) American mustard
4 milk buns, split, toasted
8 large dill pickles, sliced lengthways
2/3 cup (165ml) tomato sauce
1 small white onion, very nely chopped

Method

1.

Season mince, then divide into four equal portions. Roll each into balls and atten into four patties a little larger than buns (the meat will shrink during cooking). Chill for 30 minutes to rm up slightly.
2.

Preheat a barbecue hotplate or large frypan to high heat and brush with oil. Season patties, then cook for 1-2 minutes on one side until well charred, then flip and place slices of cheese over each patty.
3.

Cook for a further 1 minute or until cheese melts and patties are just cooked through. To assemble, spread half the mustard over the bun bases, then top with the patties, sliced pickles, tomato sauce and remaining mustard. Sprinkle over onion, then top with bun lids to serve.