Juicy Lucy Cheeseburger | John Quilter

There's cheese, there's meat and there's more cheese! Food Busker creates the ultimate burger on the streets of . #Beatmyburger...I dare you!
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Beef Ribs |    • BEEF RIBS | incredible best ever recipe | ...  

Ingredients
500g beef mince
2 tbsps beef dripping
3 tsps garlic powder
½ a white onion, diced
2 tbsps Worcestershire sauce
Handful of flat leaf parsley, stalks removed and finely chopped
100g Emmental cheese, in slices

For the garnish
1 red onion
Brioche buns
Watercress

Method
In a large bowl, combine the beef mince, dripping, garlic powder, white onion, Worcestershire sauce and parsley, and mix with your hands to combine. The heat from your hands will encourage the fat to melt.

Cover your chopping board with cling film. Take a small handful of burger mixture and form into a flat patty, about the thickness of half your thumbnail, on the board. Add a few torn pieces of cheese to the centre, in a small square, and place a golf ball sized piece of burger mixture of top. Using the cling film to help you, form into a burger patty with the cheese trapped in the centre. Repeat using the rest of the burger mixture and cheese. Cover, and leave to rest in the fridge for a minimum of half an hour.

Meanwhile, slice the red onion into thick rings, and drizzle a little vegetable oil on top of each one. Heat a griddle pan over a medium heat. Fry the onion rings for 1½ minutes on each side until caramelised, with visible score marks. Remove from the pan and set aside.

Halve the brioche buns and toast in the griddle pan until golden. Set aside.

Increase the heat to medium/high, and remove your burgers from the fridge. Drizzle the top of each with a little vegetable oil, and place into the pan. Cook for 2½ – 3 minutes on each side.

Meanwhile, spread each bun with mayonnaise. Using tongs, remove the burgers from the pan and place on top. Top with leftover Emmental cheese, watercress, and the red onion. Spread each of the lids with some additional mayo, to keep them in place, and sandwich on top.

Put the pan back on the heat, and place the burgers in. Add a dribble of water to the pan and place a lid or large inverted bowl over the top for 30 seconds to steam the burgers and melt the cheese.

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FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ

#Burgers #JohnQuilter

I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

Increase the peace.

JQ

Juicy Lucy Cheeseburger | John Quilter
   • Juicy Lucy Cheeseburger | John Quilter  

John Quilter
   / foodbusker