Instructions
- Gently form four loose meatballs of equal size. Refrigerate the meatballs until ready to cook.
- 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 9 for information on Weber Slate Griddle settings.
- Combine the chilli-mayo ingredients in a small bowl and mix well. Set aside.
- Once the griddle has preheated, scrape it clean with a scraper. Oil the griddle (approximately 2 tablespoons of olive oil) and spread it with the back of a spatula.
- Place the onion on the griddle, cover with the Weber Basting Dome and cook over direct high heat for 3 to 4 minutes, turning frequently, until caramelised. Remove the onion from the griddle and set aside.
- Place the patties on the griddle and immediately smash with the back of a spatula or burger press, season with salt and pepper and cook for 3 minutes. Flip the patties and top each one with a slice of cheese. Cover with the basting dome and cook for 1 to 2 minutes until the cheese is melted.
- Whilst the cheese is melting place the buns on the griddle surface and cook for 1 to 2 minutes until toasted. Remove the patties and the buns from the griddle.
- Build each burger on a bun with chilli-mayo, grilled onions, and two patties with cheese.
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