Serve
:
4 People
Cooking time
:
30 Mins
Prep time
:
10 Mins
Course
:
Dinner, Roast Dinner
Detail :
The humble burger has had a comeback in recent years. From gourmet versions with foie gras and lobster to downright dirty, the bun and meat combo is all the rage. We’ll leave the crazier variations (ramen burger, anyone?) to other people and instead give you our take our Sloane’s Cheese Burger recipe.
Ingredients
1 Pack of Sloane’s Wagyu Beef Burgers
4 Burger Buns
1 pack of Provolone cheese slices
Little Gem Lettuce
Ripe, Red Tomato
Dill Pickles
Inner Pickle Ketchup
Methods
- For our Sloane’s Cheese Burger recipe, we prefer to cook a burger on a charcoal BBQ. The extra flavour is perfect for our dry-aged beef, but it can be done on a gas BBQ or a good pan if needed. It will still be great. If using a pan we always recommend a heavy based pan that holds the heat such as a cast iron pan.
- Whether it’s a BBQ or a pan, it’s important to cook at the correct temperature. Keep your BQQ grill or pan at a medium to high heat. If using charcoal, you want the coals to have burnt down to an ash to get an even heat.
- Make sure your hot grill or pan is lightly oiled. When placing the burgers on you want to hear a good sizzling noise. Once on just leave them to get a good sear and turn only once. Regular turning can toughen the meat, and if you turn too soon the burgers may stick. Aim for about 3-4 minutes and then turn and cook the same on the other side.
- Unless you’re making a ‘smash’ burger, don’t press on the burgers. You want to keep those juices inside. Once cooked leave on the side to rest. Like all meats, resting is a vital part of cooking a good burger and it allows the juices even out. We usually add the cheese slice when it first comes off the grill and it will slowly melt while the meat rests. Five minutes is all that’s needed and gives you time to grill your bun.
Related products
Dry-aged Wagyu Burgers
Dry-aged Thai Wagyu Beef Burger made from a mix of Short Rib, Brisket and Shank for the best flavour and tenderness.
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Tomato Ketchup
This is a clean, all natural, tomato ketchup with a strong tomato taste and lower sugar than commercial ketchup’s. Using red wine vinegar allows us to avoid any nasty preservatives too.
Large Cast Iron pan (10″)
Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible!
Unseasoned.
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Hot Smoked Bacon
All our Hot smoked bacon is dry cured with no water added to give a better more flavorsome bacon.
Our American style bacon is made from the belly, dry-cured and then hot smoked over beech wood before slicing, to create a crispy style rasher.
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