HAMBURGERS

The Milk Moustache’s Alexia Attwood doesn’t think anything beats a good old fashioned hamburger.

Ingredients
1kg freshly ground chuck steak
1/2 – 3/4 tsp sea salt
extra virgin olive oil
4 hamburger buns, split and toasted
tomato sauce, barbecue sauce or mustard (any combination you like)
4 slices gruyere
4 rashers good-quality smoked bacon
lettuce and tomato slices
sliced pickled cucumber
freshly ground pepper

Serves 4

Method
1. 
Place the meat in a bowl and sprinkle with salt. Mix gently, then divide into 4. Move each portion from hand to hand for 2 minutes to make a firm, but not overworked patty, and then shape into a ball. Gently flatten to form 2cm-thick patties. Note: If you’re making the patties the day before, cover and store in the refrigerator, but take them out of the fridge well before cooking so they are close to room temperature when you cook them. This will ensure even cooking, and help the patties retain the heat from the barbecue or pan.

2. Heat a barbecue or a frying pan to very hot. Brush extra virgin olive oil over the patties and cook for 6 minutes, then turn and cook for 6 minutes (for medium rare), or until done to your liking. Set the patties aside to rest for 5 minutes. If you want a plain burger, just place a patty on a bun, add sauce and serve.

3. For a more elaborate burger, place a slice of cheese on each patty to soften as it rests, and cook the bacon on the barbecue. Toast the buns on both sides.

4. Place the bun bottoms on 4 plates. On each bun, place lettuce, a patty with cheese, bacon, sauce, tomato and, if you wish, pickled cucumber. Add a grind of fresh pepper. Top each with a bun lid and serve with hot chips.

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