Barbecued Gennaro’s ‘Ultimate’ Cheeseburgers

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  • olive oil
  • 2 large onions stripped and finely cut
  • 600 g quality minced toss steak
  • ocean salt
  • newly ground black pepper
  • 1 bundle new thyme integrated
  • French’s yellow mustard
  • 4 meager cuts great softening cheddar like Cheddar
  • 8 rashers higher-welfare smoked dirty bacon
  • 4 sesame seed buns divided
  • 200 g low-fat mayonnaise made with unfenced eggs
  • 2 teaspoons courteous fellow’s relish
  • 1 lemon


  • At the point when you’re purchasing your throw, don’t go for the lean assortment – you need it to have a touch of fat as this will keep the burgers dazzling and succulent as they cook.
  • You’re not adding anything to the meat so ensure you work it well to make exquisite patty shapes.
  • Request that your butcher mince the steak for you or simply beat it a couple of times in a food processor.
  • Put a container on a high heat and add a carry of olive oil.
  • Once hot, add the onion, turn the heat down to low and cook, mixing regularly, for 30 to 40 minutes, or until delicate and tacky.
  • To make the seasoned mayo, essentially void the mayo into a bowl and race with the courteous fellow’s relish.
  • Have a taste and add a crush or two of lemon juice.
  • Put an iron container or large griddle on a high heat to get overall quite hot.
  • Separation the minced steak into 4 bits, at that point pat and shape each part into a burger patty, about 2cm thick.
  • Sprinkle the burgers with a little olive oil at that point add to the hot iron or griddle.
  • Turn the heat down to medium and cook for 6 to 8 minutes, or until pleasantly singed.
  • Sprinkle them with a touch of salt and pepper, at that point turn them over and utilize the thyme as a brush to cover the burgers with a little mustard.
  • Lay a cut of cheddar on every burger so it begins to soften.
  • Cook for another 6 to 8 minutes.
  • These timings will give you reddening burgers, yet cook yours for somewhat more in the event that you like.
  • In the mean time, put a large griddle on a high heat and add your bacon.
  • Cook for around 5 minutes, or until golden and fresh.
  • Move it to a plate and cautiously clean the container off with a bundle of kitchen paper.
  • Toast the buns in the hot skillet – you’ll have to do this in 2 groups.
  • Layer up the cheddar burgers in the toasted buns with a spot of enhanced mayo, the bacon and tacky onions.
  • Present with natively constructed French fries, salad and a couple of gherkins, on the off chance that you like.
Course Barbecue / Beef