Cheeseburger Milk Bun Style

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This burger was developed through intense scientific experimentation. Even we don't know how it truly came into being. The winds of destiny came upon us and this beautiful monstrosity was created. One of our favourite things in the whole world are cheeseburgers. A cheeseburger done well, just can't be topped. The juicy patty, the cheese melted over it, the garlic aioli and the bacon (optional for those that don't eat bacon, but not for us).

Through recent experimentations, we've realised that you can use both a brioche bun or a milk bun for this recipe. Both, taste absolutely out of this world.

We realise that with summer approaching, some people are thinking about their beach ready bodies. To those people, this recipe IS NOT for you. Please exit the premises immediately. For those that don't give a damn about the consequences, read on, because this is one burger, you don't want to miss! 

Refer to the brioche bun and milk bun recipes on our site. Also, you just have to try the garlic aioli recipe! Just great with this burger!

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Cheeseburger Milk Bun Style
 
Servings                          
4
 
Prep Time:       00:20    
Cook Time:      00:15 
 
Main Ingredients 

1 Tbs of mustard powder
1 Tbs of onion powder
1 Tbs of italian herbs and spices
4 Cloves of garlic (minced)
2 Tsp of salt
2 Tsp of black pepper
500 grams of beef mince
1 Tbs of olive oil
1 packet of streaky bacon (optional)
4 hamburger buns (brioche or milk preferably)
aged cheddar
garlic aioli

Preparation

1. Add the spices, salt, pepper, garlic and minced meet into a bowl. Mix all of this together for a few minutes, until all is incorporated fully.
2. Split the mixture into four portions and flatten to make patties. You want them to be about 1.5 to 2cm in thickness.
3. If you are using bacon, heat your pan to a medium heat. Cook the bacon until crispy. Make sure you leave the juices in the pan for a later step.
4. In a separate pan, heat up the oil at a medium to high heat. Place the patties on the pan once hot and cover with the lid. This is very important! It creates steam which enhances the juiciness of the patties. Cook for three minutes.
5. Open the lid, flip the patties over and cover with aged cheddar. Refer to the picture. Put the lid back on and cook for a further two minutes.
6. Cut open the buns and toast for 2 minutes on the bacon juices if you are using bacon.
7. Remove the beef patties from the pan and put aside. Take your buns and put them into the pan with the leftover melted cheese. Rub around, so that the buns pick up the melted cheese and remove once toasted.
8. It's time to construct your burger. Spread the aioli onto the lid of the buns. Put the cheese topped patty on the bottom and then top with bacon if you've included it. Put on the lid and enjoy!

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