This summer Thermapen is encouraging cooks everywhere to take BBQ-ing by the horns. Armed with all the knowledge and tools needed to make the most mouthwatering and safe BBQ feasts for family and friends, turning nervous cooks into an army of tong-wielding BBQ experts.

To encourage you we’ve got DJ BBQ on the scene creating an awesome cheeseburger that’ll be a real crowd pleaser at your next cook up. Be sure to watch the video to see DJ BBQ in action with some great tips for mastering the grill. This recipe is from DJ BBQ’s new book – Burger Book – see the link down below. Enjoy! 

Ingredients

• 600g beef mince (min. 20% fat content)
• 4 slices of your favourite cheese
• 4 seeded burger buns
• 1/2 iceberg lettuce, shredded
• 8 dill pickle slices
• 175 ml whole 1 red onion, finely sliced
• 4 beef tomato slices
• Favourite condiments (mayo, ketchup and American yellow mustard)
• Sea salt and black pepper

First you need to divide the beef mince into four balls and flatten them into patties, a little bit larger than the buns. Don’t make your patties too neat and compact as the fat won’t have a chance to work around the meat while it’s cooking.

Get your grill nice and hot, season your patties with salt and pepper. Remember, the grill will release your patties when they’re ready, don’t worry if they stick initially.

Cook for 1-2 minutes, then flip, and repeat the process until they reach an internal temperature of 58° C (medium). (Of course we recommend a Thermapen for this job!) When they’re almost cooked, after about 6 minutes, add the cheese slices on top of the burger patty and cover with a cloche or large metal bowl to speed up the cheesey melty goodness.

Quickly pop your sliced burger buns on the grill until lightly toasted, now it’s time to assemble.

First, bottom bun with some mayo. Next, shredded lettuce, then burger, two pickle slices, onion, tomato and finally the ketchup and mustard and top bun.