Also coined by Josh as the One Percent Burger – because only One Percent of the people who read this will probably bother to actually make it.
Just about anyone can make a burger but it takes a pro like Josh to make a Fancy Arse burger – a burger that just exceeds your expectations. I’m not just talking about throwing a topping or two on top of your mince meat either. Josh makes one of these very special kinds of burgers and we decided to share the recipe with you in case you’re feeling like making something special. It may take a bit of extra work but it’s not too hard and the payoff is well worth the effort, I promise.
500g minced beef
4 strips of bacon
2 cups lettuce or spinach
1 medium onion
1 beef stock cube
1/2 cup grated gruyere (swiss) cheese
4 slices edam cheddar cheese
4 tablespoons bread crumbs
4 epic hamburger buns
Step 1: Combine mince with diced onion, diced mushrooms, chopped bacon, seasoning, salt, pepper, crushed beef stock cube, and egg.
Step 2: Mix it all up with your hands! Get in there! Have fun! The reason we add egg is to hold everything together and the reason we do not add breadcrumbs yet is because we don’t want it to all clump together.
Step 3: Add the breadcrumbs and mix it all together.
Step 4: Make some patties out of that mixture. Using baking paper makes it a lot easier especially with the egg but you do what works for you.
Step 5: Start grilling the burgers. Just a side note, even though you may like your burgers on the rare side, you won’t want them rarer than medium well here because of the egg.
Step 6: While they are cooking, you can start preparing where the burgers go by preparing the buns and the rest of the things that will go on the buns. Chop the lettuce/spinach (chop it finely so it covers the burger more evenly), tomatoes, and prepare the cheese because that cheese will soon need to go on the burger so it melts on nicely. Don’t forget the tomato sauce and the mustard if you’re Josh and you like yucky mustard on your burger.
Step 7: When they’re ready, put the cheese on the burgers so they melt nicely. Layering the gruyere (swiss) and then the edam cheddar is our favourite but if you don’t like one or the other then you can use that.
Step 8: Finally, you can put the burgers where they go. It’s pretty self explanatory from here.
Josh took this last dramatic shot of his meal with his favourite beer on his own domain right before he ate it.
I hope you enjoy! Let us know if you try Josh’s burgers and what you think of them.