Five Founders Cheeseburger

Jo Fricker
Servings: 6 Total Time: 20 mins Difficulty: Beginner Beef BBQ
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Five Founders Cheeseburger

Author: Jo Fricker Cooking Method: Cuisine: Recipe Keys: Beef BBQ
Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Cooking Temp: 50  C Servings: 6
Best Season: Suitable throughout the year

Description

A simple tried and true beef cheese burger that has and will continue to stand the test of time.

Ingredients

Cooking Mode Disabled
  • Five Founders beef mince (about 30% fat)
  • Salt & pepper (to season mince)
  • Milk or brioche buns
  • Ketchup
  • American mustard
  • American sliced cheese
  • Sliced gherkins
  • Sliced white onions
  • Mayonnaise

Instructions

  1. Don’t be fooled into thinking expensive steaks make better burgers. It’s just not true! The best burgers are made using heavily used (therefore heavily flavoured) muscles and with a meat to fat ratio of about 70/30. Think chuck, point end brisket, bolar blade or a mix of navel end brisket which is high in fat content with something a little leaner like knuckle or topside and you’re on the right track.  

  1. Mix your ground beef with this ratio (personal opinion here but I think it’s close to the perfect mix). For each kg of beef 18g salt, 3g black pepper and (optional) 1g garlic powder and 100ml cold water. Mix well with your hands until mix starts to become a little clammy on the hands and when held in an open hand turn the palm upside down. Does the mix stay stuck to your hand? If so, you’re done.

  1. If you have some kind of burger press take 150g of your mix and press into a pattie. If you don’t have a press here’s your cheat. Place the mix in the middle of a piece of cling film and roll till you have the right diameter. About 150mm is ideal. Pinch the ends of the clingfilm and roll till the mix is tight inside. Chill overnight then simply cut into burgers and remove cling film.

  1. Cook your burgers to your liking and assemble on toasted, or if you’re me a steamed bun, in this order.

    Bottom > bun mayo > burger > cheese > onions > gherkins > (repeat for a double) > ketchup > mustard > lid.

Note

Choose your own adventure for the level of doneness. However, we suggest a burger pattie to be blushing pink in the middle to be at its best. 

Darren O’Rourke Butcher & Chef

Darren is an accomplished Australian butcher and chef, renowned for his deep respect for produce and his unwavering commitment to quality.

Darren works closely with Endeavour Meats producers and customers, transforming exceptional cuts into memorable dishes in the kitchen, at live demonstrations, on farm, and assisting with menu development.