we all love a burger and this time I
reckon I’ve cracked the ultimate one my
friend Christian is an expert in all
things barbecue so he’s come to help me
cook it and eat it
first up go to your butchers and ask him
for chuck steak it’s got incredible
flavor
it’s the classic meat for a classic
burger divide it into four so that’s 800
grams here that’s 200 gram patties you
want to make your patties just a bit
bigger than the bun because you will get
some shrinkage I’m making two pickles
with a few crinkle-cut gherkins and a
little bit of chilli plus a second with
finely sliced red onion white wine
vinegar and a pinch of salt I’m gonna do
a bit of a J sells okay two heaped
tablespoons of mayo 1 tablespoon of
ketchup Worcestershire sauce important a
little swig or two Tabasco I love this
little port laid rocks and then a little
tinkle of bourbon okay and just a tiny
dribble of your onion vinegar iceberg
when it kind of gets dressed in that
it’s kind of like half soft half crunchy
I’m nicking this do this is it really
good are you happy about this I’m really
good let’s get grilling
pat the burgers with oil and season with
salt and pepper you can see already like
the fat start to cinder off hit the
coals and that’s sort of Pelt in smoke
back up and kissing the meat this is
what barbecue is all about whether it’s
charcoal or wood go and get the
american-style mustard and we go get a
paintbrush see you one side of the
burger and then we turn it and then that
seared side we brush and then we see the
mustard seed side and then we brush the
other side so we do two normal cooks and
then 2 mustard cooks this is going to
create a lovely kind of huh me gorgeous
mustard bug
it’s smoked bacon when the fats doing
that and you just know you’re
caramelizing and creating flavor cheese
– nice slices I’m using red Leicester I
dubbed the king of the grill use any
cheese you fancy as long as it’s a good
tasty melter and now Oh we put the dome
over yeah okay so that’s turning into an
oven and it’s just gonna let that cheese
melt just sad it’s already starting to
do its magic it’s starting to do its
magic and I’m just gonna pop the bacon
on top in that pan is amazing smoky
bacon fat you’re not going there with
the with iron rolls are you I am this is
a brioche bun to sort of suck up all the
juices that rest out of the burger now
for that special moment the build beggin
just sends it off oh okay it’s alright
to eat messy yeah you’re supposed to eat
messy you don’t want to have a polite
burger no that’s boring
you’re worse
[Music]
reckon I’ve cracked the ultimate one my
friend Christian is an expert in all
things barbecue so he’s come to help me
cook it and eat it
first up go to your butchers and ask him
for chuck steak it’s got incredible
flavor
it’s the classic meat for a classic
burger divide it into four so that’s 800
grams here that’s 200 gram patties you
want to make your patties just a bit
bigger than the bun because you will get
some shrinkage I’m making two pickles
with a few crinkle-cut gherkins and a
little bit of chilli plus a second with
finely sliced red onion white wine
vinegar and a pinch of salt I’m gonna do
a bit of a J sells okay two heaped
tablespoons of mayo 1 tablespoon of
ketchup Worcestershire sauce important a
little swig or two Tabasco I love this
little port laid rocks and then a little
tinkle of bourbon okay and just a tiny
dribble of your onion vinegar iceberg
when it kind of gets dressed in that
it’s kind of like half soft half crunchy
I’m nicking this do this is it really
good are you happy about this I’m really
good let’s get grilling
pat the burgers with oil and season with
salt and pepper you can see already like
the fat start to cinder off hit the
coals and that’s sort of Pelt in smoke
back up and kissing the meat this is
what barbecue is all about whether it’s
charcoal or wood go and get the
american-style mustard and we go get a
paintbrush see you one side of the
burger and then we turn it and then that
seared side we brush and then we see the
mustard seed side and then we brush the
other side so we do two normal cooks and
then 2 mustard cooks this is going to
create a lovely kind of huh me gorgeous
mustard bug
it’s smoked bacon when the fats doing
that and you just know you’re
caramelizing and creating flavor cheese
– nice slices I’m using red Leicester I
dubbed the king of the grill use any
cheese you fancy as long as it’s a good
tasty melter and now Oh we put the dome
over yeah okay so that’s turning into an
oven and it’s just gonna let that cheese
melt just sad it’s already starting to
do its magic it’s starting to do its
magic and I’m just gonna pop the bacon
on top in that pan is amazing smoky
bacon fat you’re not going there with
the with iron rolls are you I am this is
a brioche bun to sort of suck up all the
juices that rest out of the burger now
for that special moment the build beggin
just sends it off oh okay it’s alright
to eat messy yeah you’re supposed to eat
messy you don’t want to have a polite
burger no that’s boring
you’re worse
[Music]
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