International Cheeseburger Day may have been yesterday, but that’s not stopping Australian Beef from kicking the celebrations into the next 24 hour cycle, gifting Sydney something special as they partner with Five Points Burgers to offer “The Greatest Cheeseburger”. The North Sydney burger shack is regarded as one of the very best in across the city, so we think it’s a safe bet that the one-day-only special (the burger is only on the menu today – Tuesday 19th September – while stocks last) will be worth whatever trek needed to get your hands on it.
However, if you do miss out then we’ve got your covered. Australian Beef has hooked us up with the recipe so all those amateur burger chefs can get in on the action.
Five Points Burgers’ The Greatest Cheeseburger
Prep: 20 minutes
Cooking: 10 minutes
Serves: 4
Ingredients
- 4 Milk buns
- 640g Australian Beef mince (4 star mince is best as it has good fat content)
- 8 slices smoked cheese (you can get this at the supermarket)
- Five Points cheeseburger sauce (recipe below)
- Cottonseed oil (you can use canola as an alternative)
- Pinch of salt
Five Points Cheeseburger Sauce
- 2 tbsp aioli
- 2 tbsp tomato sauce
- 2 tbsp mustard
- 5 dill pickles finely chopped (unsweetened best)
Method
1. Roll the mince into 4 even balls, roughly 160 grams each. Then individually roll and
flatten the mince between your hands to create the pattie. The flatter the better as
this guarantees a more formed burger pattie after it’s cooked.
2. Heat BBQ on high, using a flat griddle. As an alternative to the barbecue, you can
use a pan over gas.
3. Once hot, liberally pour the oil until it starts to show a high or medium smoke point.
This is a continuous bluish smoke that will appear from the oil as it becomes hot.
4. Salt the burger pattie then place on the flat hot surface. Leave for 30 seconds, then
(this is the important part) press firmly on the surface of the pattie and evenly
smash it with a spatula for 2/3 seconds to get that lovely brown crust.
5. Once the edges beneath the pattie become crisp and dark, turn to cook the other
side. Once turned add a cheese slice and leave for a minute to get a medium cooked
pattie.
6. Toast milk bun, add another slice of cheese to the bottom bun, liberal amounts of
cheeseburger sauce to your liking, the cooked pattie and finish it with the top bun.
Tips
• Don’t forget you can get freshly ground mince at your local butcher. Make sure to
ask for the beef to be grinded through medium blade twice, to ensure it has a good
texture.
• If you want to create your own mince at home with a food processor, use either
chuck, sirloin or skirt coupled with brisket. The mixture of lean to fattier cuts
maximises the delicious beef flavour in the cheeseburger.
For more on Australian Beef including other recipes click HERE
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