Slices of your favourite Cheese (We recommend Cheddar)
1 chopped Onion
1 tbsp Brown Sugar
American Yellow Mustard to taste
½ of a Iceberg Lettuce shredded
Water (use a jug or a squeeze bottle
Some Butter or Oil
Condiments of your choice
(we go with ketchup and mayo on this, as the mustard is cooked in)
Salt & Pepper to taste
Pinch of Onion Granules
Pinch of Garlic Granules
Sour Pickle Slices
Steak & Mushroom Burger BBQ Grill Recipe
Place a small frying pan over low heat and add some butter or oil into the pan. Then add the onions and brown sugar and a pinch of salt. Start this process early and cook slow and low, so that the onions are nice and caramelised. Stir occasionally.
We like to grill these burgers using a frying pan, chappa, and or plancha – basically, a flat cooking surface. The surface helps create a better crust on the burger, plus, if you fancy smashing your burger, then it’s a must. Place the patty over a medium to hot heat – the hotter the heat, the better the crust!
Season the Donald Russell Steak & Mushroom burger with salt and pepper and add an optional pinch of onion or garlic granules.
Now decide if you want to cook the burger as it is or give it a “smosh” to create a smash burger. If making the smash burger, gently place your spatula on the patty and push down to create more surface area. However, you’re cooking the burger, now season the patty and add to the hot pan.
Once the bottom of the patty has seared and developed a crust, flip it over and brush on some yellow American mustard. When the other side has developed a crust, flip the burger again and brush on more mustard. The mustard needs to cook into the burger to give it a lovely sweet tangy flavour, so give the burger a couple flips until the mustard is cooked into the patty.
Top tip for making this the best burger ever: add the cheese onto the patty just before it’s finished cooking to the desired temperature (68-70 °C) and place the cloche onto the cheesed patty and help it to melt quicker. Do this for 15-30 seconds or until the cheese has melted.
Spoon some of the caramelised onions onto the cheesed patty and add optional pickles. Next, place the top burger bun onto the cheese and add a splash of water next to the burger before quickly replacing the cloche/bowl. This creates the steam that will rehydrate the burger bun and make it nice and squishy – remember you only need to leave the cloche on for 10-20 seconds to achieve ultimate steamy squishy goodness.
Now get that bottom bun ready with a spoonful of mayo and handful of iceberg lettuce. Throw the rest of the burger on top and you’re ready to indulge in the tastiest burger ever!
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