230–280g (8–10oz) beef mince (ground beef), min. 20% fat content
1 burger bun (the smaller in diameter the better)
3 pickle slices
4 slices of burger cheese
American yellow mustard
Quad Seasoning Lightning Rub of Doom
1 tbsp sea salt
1 tbsp white pepper
1 tsp garlic granules
1 tsp onion granules
1Break the mince into four balls. Gently flatten each ball, so that the patty is slightly bigger than the bun. The thinner those patties are, the more Maillard reaction your eager taste buds get to feast on. Also, you’ll get some shrinkage as the fats render while it cooks.
2Make the Quad Seasoning Lightning Rub of Doom by mixing together all the ingredients, then sprinkle onto the beef patties.
3Get your cooking surface nice and hot – either a rocking fire on your grill, or frying or griddle pan set over a high heat on your hob – and throw down those patties.
4Get a good sear on one side. You want it sizzling. Nice and hot!
5And while it’s doing its thing, get your bun toasted. Once you have a nice crust on the burgers – a matter of 3 or 4 minutes on each side – turn over and lace each one with a cheese slice.
6Cover with a cloche or big metal bowl to speed up the melt on the cheese. Cook for another 3 or 4 minutes and get everything ready for a quick build.
7The bottom bun is bare. Upon it, place each cheeseburger, one on top of the other.
8Add the pickle slices.
9Squirt the lid with ketchup and mustard and top that burger off.
You’ll need a cloche or large metal bowl to use as a lid