Instructions
- Divide the beef mince into 8 balls, each approximately 85 grams. Refrigerate until required.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 8 for information on Weber Slate Griddle settings.
- Once the griddle has preheated, scrape it clean with a scraper. Lightly oil the griddle surface with vegetable oil and spread it with the back of a spatula. First caramelise the onion by cooking it for 6 minutes, or until softened and caramelised, stirring occasionally. Remove from the barbecue and set aside until required.
- While the onion is cooking, start cooking the patties. If it’s your first time, use the burger press papers included with the Burger Press Kit. If you’d like to try without the papers, here’s the technique I use: Add a ball of beef mince to the griddle. Using the burger press, press directly down onto mince, slightly rocking the press in a circular motion to aid spreading the mince. Hold the press still for approximately 5 to 10 seconds, or until the fat begins to splatter under the press. Slide the press off horizontally to prevent the mince from sticking. Cook for 90 seconds to 2 minutes, or until the underside has formed a dark caramelised crust. Repeat with the remaining patties, filling the griddle surface.
- Season the patties with salt and pepper, or Weber Barbecue Seasoning. Go in hard with the spatula, flip the patties and cook for an additional 90 seconds to 2 minutes. Top with a slice of cheese during the last minute of cooking.
- While the patties are sizzling away, cook the bacon. Add the bacon to the griddle and cook it for 2 minutes on each side, or until it reaches your desired crispness. Add the buns, cut side down, and toast for 1 minute.
- Assemble the burgers with a double stack of patties and cheese, topped with bacon, onion, and barbecue sauce.
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