I love generous gooey oozy cheese on my burger, when cheese is served on top of the burger it is just not enough for me, but a Juicy Lucy, well that’s just genius, every bite is loaded with a generous amount of hot gooey melted cheese, perfect! I also love insane (not stupid) hot sauces, so this is a combination of both. Then even more flavour is infused in the burger through the cooking on my Japanese Konro Hibachi BBQ with Binchotan coals, a sweet pure clean bbq smoke added flavour. Almost as good on the grill or plancher.
Ingredients
(serves 4)
800g twice ground chuck steak
50ml olive oil
1 tbsp butter
1 small onion finely diced
2 cloves garlic finely diced
1 jalapeño finely diced
4 rashers unsmoked bacon finely diced
Himalayan sea salt
Fresh ground black pepper
8 slices dairy Lea cheese slices
4 tbsp seriously hot chilli sauce
4 slices tomato
4 slices red onion rings
4 whole ice berg leaves or buns...
4 tbsp gourmet tomato ketchup
4 tbsp pickled jalapeños
Heat a skillet medium hot, add the olive oil and butter, once melted add the onion and garlic and soften gently for five minutes, add to a large bowl along with the jalapeño, bacon, salt and pepper, mix well and form into 4 equal balls.
Take each ball and make a well in the center, take all the cheese slices and fold in half then again and once again, press two together and mould into a ball, place in the well along with a good glug of hot sauce then bring up the rest of the beef burger mince around the cheese and hot sauce encasing the cheese completely.
To cook heat your griddle or bbq and cook for 2 -3 minutes each side, turning only once half way through. Serve in toasted buns or for me wrapped in ice berg leaves with a slice of red onion, tomato ketchup, jalapeños and more hot sauce on the side.
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