Prep time: 30 minutes
Cook time: 5 minutes
- 1.2kg ground beef (70% meat / 30% fat)
- 6 fresh hamburger rolls
- 1 pineapple
- 2 onions
- 2 fresh tomatoes
- 6 slices mature cheddar cheese
- 1 bunch fresh rocket
- 50ml olive oil
- mayonnaise, to taste
- coarse salt and black pepper, to taste
- Ask your butcher for a course chuck and brisket grind with 30% fat.
- Shape your minced beef into 6 x 200g balls.
- Flatten into 2cm thick patties.
- Cover and place in the fridge for 20 minutes.
- Season with salt and pepper only after removing them from the fridge.
- Cut and butter your rolls on both sides.
- Peel the pineapple and slice into 1cm wheels.
- Peel your onions and slice into 1cm wheels.
- Rinse your rocket and toss in a bowl with olive oil and a pinch of salt.
- Thinly slice your tomatoes, 3 slices per hamburger.
- Preheat the grill to searing hot.
- Place your buttered rolls on the warming rack to toast.
TO COOK THE PATTIES
- Arrange the patties, pineapple, and onions around the grill, and close the lid.
- Turn them only once, cooking 2 - 5 minutes per side, depending on how well done you prefer your meat.
- As soon as you turn the patties place a slice of thick cheese on top, allowing it to melt while on the grill.
- Turn your pineapple and onion once, ensuring it caramelizes on the outside.
- To your toasted rolls, add a spoonful of good quality mayonnaise.
- Layer rocket, then tomato, then the onions.
- Place your cheesy patty on top of the onion and top with the caramelized pineapple wheel.
- Close the roll.
- Serve Immediately and enjoy.
Cut and butter your rolls before you start grilling, then keep them covered until you toast them.
For medium burgers cook for 2 minutes per side, and 5 minutes per side for well done.
Serve with homemade mayonnaise from your local delicatessen.