Ingredients
- 8 quarter pounder beef burgers
- 4 brioche burger buns, sliced open
- 8 leaves of iceberg lettuce
- 2 tbsp of olive oil
- 2 large onions, sliced
- 8 slices of monterey jack
- 4 tbsp of tomato ketchup
- 16 sliced pickles (we used dino’s famous sweet stacker pickles)
- 2 tomatoes, sliced
- 4 tsp of american mustard
Method
Step 1
Prepare the barbecue for cooking. When the flames have died down to hot embers, put a cast-iron or barbecue-safe frying pan over the direct heat. Add the oil and onions and fry for 10 mins, stirring often, until golden. Alternatively, use a regular frying pan on the hob inside. Remove from the direct heat but keep warm.Step 2
Place the beef burgers on the barbecue over the direct heat and cook for 4 mins each side for medium (increase to your liking if you prefer a well-done burger). Add a slice of cheese to each, pop the lid of the barbecue on and cook for 30 secs to melt the cheese. Remove to a plate to rest.Step 3
Place the buns cut-side down on the barbecue to lightly toast – this should only take a matter of secs.Step 4
To assemble each burger, spread 1tsp ketchup on the bottom half of the bun, add a lettuce leaf, then two slices of pickle and a burger patty. Next add some fried onions, a second burger patty, two more slices of pickle, a second lettuce leaf, some tomato slices, 1tsp mustard and finally the top of the bun.