Classic Chuck Steak Cheese Burger and Mushroom Cheese Burger

Ingredient

Classic Chuck Steak Cheese Burger
600 Chuck Steak, diced
4 Coles Brioche Style Buns
4 Slices Dairylea Burger Cheese
1 brown onion, 1/2 sliced thinly & ½ finely diced or grated
2 pickles, sliced
½ cup mayo
¼ cup ketchup
2tbs American mustard
1tsp hot sauce
2tbs dill pickle juice
1tsp smoked paprika
1tbs garlic powder
Sea Salt

Best Ever Mushroom Cheese Burger
4 slices of Burger Cheese
4 large flat mushrooms, stalk removed
½ cup plain flour
2 eggs, whisked
½ cup Panko crumbs
Red Island extra virgin olive oil for frying
4 Brioche buns
Oak lettuce to serve
Burger sauce

Method

Classic Chuck Steak Cheese Burger
Add the chuck to a food processor and chop with the pulse button until the mixture comes together and looks diced/minced. Add a pinch of salt and pulse once more.

In a small bowl combine the ½ diced onion, may, ketchup, mustard, hot sauce, pickle juice, paprika and garlic powder, mix together until smooth.

Divide the meat into 4 and make into patties, pressing thin.

Heat a frypan until smoked and cook the burgers cut side down until golden and toasted. Remove and brush out the pan.

Add the burgers to the pan and press each down with a spatula for 10-15 seconds. Cook halfway then flip. Top each burger with sliced onions and 2 slices of cheese. Cook until the patty is cooked and the cheese has melted.

Build your Cheese Burgers; bottom bun first, topped with sauce, then burger that has onions and melted cheese on it. Add the pickles and finish with the top bun spread with sauce. Then eat it!

Best Ever Mushroom Cheese Burger
Fold the cheese into quarters and place in the centre of the mushrooms. Dust with flour, coat with egg and coat in panko crumbs.

Heat extra virgin olive oil to 180c. Fry the mushroom until golden brown all over. Drain mushroom on a paper towel-lined plate and season with sea salt flakes.

In a dry pan, grill the cut side of the brioche buns.

Stack the burger and enjoy!

Recipe by Michael Weldon