LYNTON'S ULTIMATE CHEESEBURGER

INGREDIENTS
  • 800 g beef mince
  • 1/4 cup BBQ sauce (good quality)
  • 1 tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt

SAUCE
  • 2 tbsp tomato sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1 cup iceberg lettuce, finely sliced

TO SERVE
  •  8 cheese slices (good quality)
  • 1/2 Spanish onion, thinly sliced
  • 2 dill pickles, thinly sliced
  • 4 - 5 brioche rolls, sliced in half
WHAT TO DO
  1. In a large mixing bowl combine the mince, bbq sauce, smoked paprika, cumin and salt and mix vigorously until everything is thoroughly combined and mix is tacky. Form into 4 - 5 patties and cook for 10 minutes in a hot pan until cooked through.
  2. Once patties are cooked, keep them in the pan and top with freshly sliced onion and cheese and continue to cook until cheese begins to melt in the residual heat. If you have a lid for your pan that will help with this process.
  3. Meanwhile make the burger sauce by combining the tomato sauce, dijon mustard, mayonnaise and sliced iceberg in a small mixing bowl and mix until all the ingredients are combined.
  4. Slice the rolls and divide the sauce between the bases before placing the patties on the sauce and topping with dill pickles and the top of the bun. Enjoy!
For the freshest ingredients visit the Bongiorno Brothers, M&G Caiafa and Curds & Whey at the Queen Victoria Market.
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