Beef Burger

Did you know we have sold approximately 36,113 Beef Burgers over the past 10 years? Here’s how Chef Wayne does it.

Serves 2 | Prep time: 20mins | Cook time: 20mins

What you will need –

 

  • Burger Buns *at the mail exchange we like to use milk buns
  • From your local butcher ask for ground chuck mince 80% meat 20%
  • Salt
  • Coon classic Aussie jack burger cheese
  • Bacon
  • Aioli
  • Tomato relish
  • Sliced pickles
  • Sliced tomatoes
  • Cos lettuce

What you need to do –

 

Burger Patty

Ground the meat and then add a pinch of salt, then work the meat and try and weigh them out to approximately 125g

(you will need 2 patties for this recipe)

  • Start to cook your patties *you can either cook your patty in a frying pan or on the BBQ
  • When your burger is almost ready start cooking your bacon
  • Once your burger patties are cooked place a slice of cheese on each of them
  • Then add the bacon to one of the patties, then placing the other burger patty on that (so the order is patty, cheese, bacon, patty, cheese)
  • Cut you burger bun in half and lightly warm it in the oven
  • On the bottom burger bun spread your tomato relish, followed by the cos lettuce, sliced tomatoes, and sliced pickles
  • On the top burger bun put your aioli
  • Add your finished burger patties on the bottom bun
  • Serve with chips or a side salad

 

If you wish to make the pickles like we do at the Mail Exchange here’s the recipe –

 

What you need for the pickling liquid

  • Sugar
  • White wine vinegar
  • Water
  • Cucumber

 

What to do –

  • Heat 300g water and 200g vinegar together in a pot and then whisk in 200g sugar until dissolved then cool
  • Slice your cucumber, making sure not to slice them to thick or thin
  • Submerge them into the pickling liquid
  • The pickles will take about a week to be ready