Juicy burger, melty cheese, crispy wedges, satisfying combo with sweet relish
I love a good cheese burger and I’m obsessed with the “special” sauce on a Big Mac. I have created my own sauce that closely resembles that iconic sauce but with my own twist. With the patty I tend to make very thin patties by smashing them down with a spatula whilst cooking. I prefer doing this because you get a really good crunch to the patty. The rest is pretty simple. Sliced dill pickle, diced onion, shredded iceberg lettuce and of course a butter toasted bun. What more could a person ask for!
I served these burgers with homemade potato wedges simply done with olive oil and sea salt.
Lets start with the sauce.
Start with half a cup of good mayo and add the following:
- 1 tbsp ketchup
- 1/2 tbsp American mustard
- 1 tbsp sweet relish or chopped up piccalilly
- 1 tbsp finely minced white onion
Let the sauce sit for a good hour before using.
Next your potato wedges. Cut two medium potatoes (with skin) into wedges and add to a baking tray with a drizzle of olive oil and some salt (salt to your liking). Toss to combine and place into a 400 degree (200 degree C) oven for about 30 – 40 minutes until golden brown. Time this to be done by the time your patties are done.
Prep your hamburger buns by buttering each half and briefly toasting them. Set them aside.
Shred your lettuce and dice your onion ready for final assembly.
Now for the patty. Use a good ground beef with at least 18 to 20% fat content. This will ensure the thin patty stays moist. Don’t add anything to the ground meat as you will season while cooking. I portion each patty into 3 oz (90g) patties. Yes it may seem small but remember you are wanting a very flat patty. You can go for a double patty with american cheese in the middles as I prefer or a single patty with a slice of cheese as my Wife prefers.
Heat a cast iron skillet on high until blistering. Add your patties to the pan without overcrowding (you don’t want boiled meat). Season with salt and cook for 2-3 minutes until you create a nice crust. Flip making sure you scrape hard against the pan when flipping to ensure you get all the crunchy goodness. Cook for an additional 2 minutes and season as needed.
Just before removing add a slice of american cheese to each patty and if creating a double stack them in the pan. Remove patties to a warm plate.
Time for assemble.
- Start with your toasted bun
- Add a good amount of the sauce you created earlier
- I like adding the diced onion now but you can add this after the patty if you want
- Next add your patty or patties
- Add a few slices of dill pickle and finally your shredded lettuce
- Top with the other half of your bun.
Serve with your hot wedges and sauces or condiments your prefer. My son insists on ketchup and I can’t do without my Tabasco.
Enjoy!! You will probably want to make more than one for each person as these are seriously addictive.
