- Cook your burger straight from the fridge as it helps it keep its shape
- Cook as they are or add a little cheese or relish to the centre
- Hollow out a small section, add your filling and replace the top
- Season your burger with salt and pepper, these will form a flavoursome crust on the outside
- Whether cooking your burger on the BBQ or hob, make sure the pan or BBQ is HOT
- The heat will sear the surface of the burger, sealing in the succulent juices
- Place your burger on the hot BBQ or pan and press it down slightly with a spatula to ensure the surface of the burger is in contact with the heat. Turn the heat down a little and cook for 3-4 minutes before turning
- When the burger has browned on both sides, place a slice (or two!) of cheese on top and cover your pan or close the BBQ lid to finish off
- As for toppings, it’s up to you. You can pile on lots of crispy lettuce, beef tomato, pickled cucumber, crispy bacon, grilled pineapple, sriracha mayo, chilli, the list is endless
A tasty addition to your Burger
What you need:
- 1 tbsp Sriracha Hot Chilli sauce
- 3 tbsp mayonnaise
- Lemon juice
- Sea Salt
What you do:
Whisk Sriracha and mayonnaise together
Add 1 tsp lemon juice and pinch of salt to taste
