Rub mixed through the mince rather than dusted on top, so the seasoning is in the meat and not on your fingers. Cooked on a flat plate, not the bars, because the sugar wants contact and not flame. Medium heat, one flip, cheese on at the end.
25 mins. Makes 4.
Ingredients
- 600g Beef mince, 20% fat
- 1 dessertspoon Plateit Old Red Rub
- Brown onion, grated, half
- 4 Tasty cheese slices
- 4 Soft burger buns
- 20g Butter, for the buns
- Iceberg, sliced pickles, tomato, to build
Method
- Mix the mince, grated onion and 1 dessertspoon of Plateit Old Red Rub with your hands. Stop the moment it comes together. Overworked mince goes bouncy.
- Form 4 patties slightly wider than the buns, with a thumbprint dent in the centre. Fridge 15 mins.
- Barbecue flat plate or a heavy pan on medium high. Butter the cut buns and toast them face down. Set aside.
- Patties on. Four mins, one flip, three mins more. The rub builds a dark savoury crust. Do not press them.
- Cheese on for the last minute, lid or a bowl over the top to melt it. Rest 2 mins, then build.
Swap it: Works the same through lamb mince with a spoon of the rub stirred into yoghurt for the top.
