Now place the top burger bun onto the cheese and squirt a little water next to the burger and quickly replace the cloche. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for. Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard. I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did. Four: Cut the buns open and build the burger with lettuce, tomato, burger and cheese, guacamole and relish/sauce.

With a minute or so left on the clock, we like to add the cheese at this point so it becomes nicely melted over the patty. Please place the burger patties, cheese slices, burger sauce and chocolate fondant cake in the fridge immediately.In a large bowl, combine 250 g Lean beef mince, 1 teaspoon Cumin, 1 teaspoon Ground coriander, 1 teaspoon Paprika, 1 teaspoon Onion powder, 1 teaspoon Garlic granules, 1 teaspoon Chipotle flakes and 10 g Fresh coriander (cilantro). But if you want to keep with the Mexican vibe then make up a big batch of our Black Bean Nachos or some Crunchy Mexican Coleslaw. I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home. A Mexican burger isn't complete without a big dollop of guacamole and then we added some tomato and lettuce for freshness and then a spoonful of habanero chutney for an extra kick of spice. Three (b): Top the burgers with cheese and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted.

It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. If you want it cooked beyond medium rare, flip the burger after the 4mins and continue cooking for another minute. We fried these in a little oil for 4 minutes each side (or until they are cooked to your liking), but you could also cook these under the grill or put them on the BBQ. Simply spread a thin layer of soft butter across the surface of each bun and toast under a hot oven grill, or on a hot pan.We like to keep it simple with sauce, melted cheese and pickles or with a bottom layer of shredded crisp romaine lettuce, then the cheese covered Wagyu patty, pickle and sauce. Props have to be given to Mother Flipper, who we saw doing this a whole bunch of time ago and nicked the idea from. Grill off your smash patty on the plancha, add the cheese, squirt with beer or water and even the pre toasted bun top. Load it with your favourite Mexican toppings like guac and salsa, maybe even throw in some tortilla chips for a bit of crunch and you have a winning burger.

You can choose to make this recipe completely vegan by switching up the cheese with a vegan alternative, but either way, don’t scrimp on the cheese: you want to get that ooze-factor. ISSSSSSA YAAAAAAA BOYYYYY LUKE BACK AT IT AGAINNN WITH THE TASTE TESTING BURGERS UMMM THIS WAS PRETTY SCRUMPTIOUS NOT GONNA LIE I WOULD EAT THIS AGAIN JUST WITH MORE FLAVOUR ANYWAY IT WAS PRETTY YUMMYYYYYYYYY! Also, we’ve recently commissioned a study to learn how Brits feel about catering to BBQ guests with different dietary requirements, and uncovered some interesting stats! Our wagyu beef patties are from 100% Australian wagyu cattle (the same cattle as our Australian wagyu steaks that you know and love).We like our burgers just slightly under medium - ie cooked through to the centre but retaining a nice pink colour and super juicy. Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom. The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. The patties can stay good for a couple of days in the fridge as long as the packaging isn't compromised.

We cloche twice - once as the burger is almost cooked when we add the cheese to melt it properly and then a second time when we place on the burger lid and steam for another 15-20 seconds. But that is one of the great things about burgers (I really don't need to list all the great things, do I? Cheese: We like to add the cheese before the last couple of minutes are up so it melts over the patty.

The reason the burgers at proper burger joints are so oozy, melty, succulent and soft is we use a cloche for the last minute or two of the cooking. The burger patties come really thick (known as high press) so you'll need either a heavy duty spatula, a burger press, a steak weight or a small plate will do the trick to press it down a little. If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so. Lean beef mince makes up with base of this burger and then we have used a few key Mexican herbs and spices to take a beef burger to the next level.