American cheese and bacon burger

From Everything I love to Cook by Neil Perry

Serves 4

It’s hard not to love an American cheeseburger. Just make sure you look after the most important parts: I prefer grass-fed beef, and you really need American-style cheese singles or you won’t get the authentic flavour. I also think that Heinz is the best tomato sauce to use here as its acidity helps bring the burger to life.

 

You’ll need

  • 800 g (1 lb 12 oz) freshly minced (ground) grass-fed chuck steak
  • Extra virgin olive oil, for brushing
  • 12 slices of American-style cheese singles
  • 8 rashers of streaky bacon
  • 4 hamburger milk buns, cut in half horizontally
  • Sea salt and freshly ground pepper
  • Tomato sauce (ketchup), Kewpie mayonnaise, American mustard and thinly sliced dill pickles, to serve

Method

Put the meat into a bowl and gently mix, then divide into four patties. Move each one from hand to hand for 2 minutes, so the meat is firmer but not overworked, then shape into a ball and gently flatten to form a patty about 2 cm (¾ inch) thick. If making the patties in advance, cover and chill in the refrigerator until needed. If you do this, however, take them out of the fridge about an hour before cooking to bring them back to room temperature, so they will cook more evenly. 

Heat a heavy-based frying pan large enough to fit all four patties until it is very hot. Brush some olive oil over the patties and season them liberally with salt so they’ll form a really good crust in the pan. Cook on the first side for 5 minutes if you want them rare, 6 minutes for medium-rare or 7–8 minutes for well done. Turn the patties over and place two slices of cheese on each one, then cook for the same length of time as the first side. Remove from the pan and leave to rest for 5 minutes. 

Meanwhile, cook the bacon until it is reasonably crisp but not too dry and toast the cut sides of the buns under a hot grill (broiler). 

Place the bottom halves of the buns on four plates. Spread each one with mustard, add a dollop of mayonnaise and a slice of cheese, followed by a cheese-topped patty, bacon and lots of tomato sauce. Finally, add the dill pickles and a grind of fresh pepper. Top with the bun lid and serve. 

Variations 

You can add lettuce and tomato slices – and pickled beetroot, of course – to make the American classic Aussie. 

For a meatless burger, replace the beef and bacon with a large flat mushroom: steam it until tender, then coat in flour, beaten egg and breadcrumbs and fry until crisp and golden. 

Images and text from Everything I Love to Cook by Neil Perry, photography by Petrina Tinslay. Murdoch Books RRP $59.99.’