Ingredients
600g ground chuck (grind it twice if you’re making burgers the following day)
½ tsp onion powder
½ tsp garlic powder
1 tsp freshly ground black pepper
1 tsp sea salt
4 slices of cheddar/gruyère
4 buns
BBQ Sauce
Method
- With your hands, mix all ingredients in a large bowl. Form 4 meatballs of 150g each.
- Flatten the meatballs into patties, slightly larger in diameter than your buns. Squish the centre with your thumb.
- With the searing grate in the grill, bring the BBQ up to 250°C, keeping the fire in the centre of the BBQ. Use hickory or applewood chips for a smoky flavour.
- Place the burgers around the side, off of the fire. Cook until you reach an internal temperature of 62°C.
- Sauce the burgers and move onto the searing grate, over the fire for about a minute.
- In the meantime, toast your buns.
- After about a minute, turn the burgers over, add cheese and sear for another minute and serve.