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Papi Chulo Burger

  • Makes 1

  • Preparation time:

  • Cooking time:

Ingredients

Japanese mayo
Iceberg lettuce – one slice
Heirloom tomatoes – thin cut and seasoned
Sliced brown onions
Sliced dill pickles
Smokey bacon
Cheese - three slices
Rangers valley angus patty 150 gm

Burger sauce:
50gm ketchup
25gm mustard
20gm chopped Westmont dill pickles
tsp knorr liquid seasoning

Method

Rangers valley angus beef, chuck and brisket, ground fresh, seasoned right before grilling with salt.

Slam it onto the grill to flatten. This keeps the meat fibres loosey goosey.

Fry some bacon – use streaky smoked bacon. The best you can buy.

When you have a crust on one side of the patty flip it and immediately add 3 slices of American cheese so it can melt. Cook to just under medium.

To assemble: Butter the bun and grill the flat side. You don’t want to make it crispy but you want to warm the bun and melt the butter into it.

Starting from the top this is how we do:

  • Top bun

  • Japanese mayo

  • Iceberg lettuce – one slice it’s not a salad

  • Heirloom tomatoes – thin cut and seasoned

  • Sliced brown onions

  • Sliced dill pickles

  • Smokey bacon

  • Cheese

  • Rangers valley angus patty 150 gm

  • Burger sauce

  • Bun

Recipe by Papi Chulo

Notes