we all love a burger and this time i reckon i've cracked the ultimate one my friend christian is an expert in all things barbecue so he's come to help me cook it and eat it first up go to your butchers and ask him for chuck steak it's got incredible flavor it's the classic meat for a classic burger divide it into four so that's 800 grams here that's 200 gram patties you want to make your patties just a bit bigger than the bun because you will get some shrinkage i'm making two pickles with a few crinkle
cut gherkins and a little bit of chili plus a second with finely sliced red onion white wine vinegar and a pinch of salt i'm gonna do a bit of a j sauce okay two heaped tablespoons of mayo one tablespoon of ketchup worcestershire sauce important a little swig or two tabasco i love this the chipotle rocks and then a little tinkle of bourbon okay and just a tiny dribble of your onion vinegar iceberg when it kind of gets dressed in that it's kind of like half soft half crunchy i'm nicking this dude this is really good
are you happy about this not really good let's get grilling pack the burgers with oil then season with salt and pepper you can see already like the fat's starting to cinder off hit the coals and that's sort of pelting smoke back up and kissing the meat this is what barbecue is all about yeah it is whether it's charcoal or wood go and get the american style mustard and we go get a paint brush sear one side of the burger and then we turn it and then that seared side we brush and then we sear the
mustard seed side and then we brush the other side so we do two normal cooks and then two mustard cooks this is going to create a lovely kind of hummy gorgeous mustard bark it's smoke bacon when the fat's doing that and you just know you're caramelizing and creating flavor cheese two nice slices i'm using red leicester i dub the king of the grill use any cheese you fancy as long as it's a good tasty melter and now oh we put the dome over yeah okay so that's turning into an oven and it's just gonna let
that cheese melt just sag it's already starting to do it's magical it's starting to do its magic and i'm just going to pop the bacon on top in that pan is amazing smoky bacon fat you're not going there with the rolls are you i am this is a brioche bun to sort of suck up all the juices that rest out of the burger now for that special moment the build bacon just sends it this off so good it's all right to eat messy yeah you're supposed to eat messy you don't want to have a polite
burger no that's boring what are you a wuss [Music] you
