🍔😋 Epic Mouth-Watering Burgers You Need to Try!
Discover the secrets and magic of a truly mouth-watering, epic burger.

Makes 4 burgers

SAUCE
• ¼ cup mayonnaise
• ¼ cup Gault's tomato ketchup
• 1 tablespoon American mustard
• ¼ cup sour cream
• ¼ teaspoon La Dalia Spanish sweet smoked paprika

BURGER PATTIES
• 450g mince
• 2 tablespoons Simon Gault’s Italian seasoning
• Drizzle of extra-virgin olive oil
• Murray River salt flakes and freshly ground black pepper, to season
• 4 slices cheese (use your favorite)

Burger Assembly:
• 4 burger buns, sliced in half
• Drizzle of extra-virgin olive oil
• 4 leaves Iceberg lettuce, chopped
• 1 large tomato, thickly sliced

To make the sauce, whisk all ingredients together in a bowl until well combined. Set aside.

For the patties, combine mince and seasoning in a bowl. Avoid overworking the mince; just stir enough to mix in the seasoning. Place a pastry cutter on top of a square of greaseproof paper. Add ¼ of the mince, pressing down gently. Remove the cutter and transfer the patty (still on the paper) to a plate. Repeat with the remaining mince. Chill patties in the fridge for 1 hour before cooking.

In a large pot with a steam basket, bring water to a boil. Add bun halves and steam, with the lid on, for 2–3 minutes until hot.

Heat a large frying pan to high, then drizzle in oil. Season patties on both sides with salt and pepper. Add patties to the pan (in batches if necessary, so as not to overcrowd the pan) and cook on high for 1½ minutes. Flip patties, place cheese slices on top, and cook for a further 1½ minutes. Transfer to a plate.

Heat a grill pan to hot and add steamed bun halves, oil-side down only. Grill until golden and lightly crispy.

To build burgers, spoon sauce onto the bottom of each burger bun. Top with a patty followed by tomato then lettuce. Drizzle more sauce over each burger, top with bun lids, and serve immediately.

Simon says…
To melt cheese more evenly, grill patties in the oven for a couple of minutes to finish cooking instead of flipping in the pan.

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