Mr Hong’s Cheeseburger – the do it on the BBQ version
This recipe is bloody fantastic! The recipe below is a little simpler than the Mr.Hong cookbook version but if you are feeding 12 people and all you have to do the cooking is a BBQ this will work exceptionally well. The miso paste is the really important ingredient and sets of the rest of the flavours off! Very clever idea, the rest is pretty much a damn fine burger. Together they make the ‘BEST’ ever Cheeseburger.
400gr Beef brisket
400gr Beef chuck
200gr dry aged Beef fat
3 Lge White onions
1 tbl spoon Brown miso
1 tbl spoon vegetable oil
10 slices American style processed cheddar cheese
10 slices smokey bacon
5 soft sesame Burger buns
3 lge Gherkins
Heinz Tomato Ketchup
Mince the beef in a mincer. Freeze the meat for an hour before mincing to stop the fat from melting when in the mincer.
Caramelise the onion by slowly frying on a low heat BBQ (I sometimes cook it to the left of a burner on the metal plate) in the butter for an hour. Place in the miso paste and stir to combine take off the heat and keep warm.
Heat 1/2 BBQ on high for the bacon. The other half on medium for the patties. For the patties put oil on the plate and wait until it starts to smoke. Season the patties and place on the grill. Keep turning the patties until they are cooked to your liking. While the patties are cooking place bacon on the barbie but be careful not to burn or become to crispy. When the pattis are cooked to your liking place two slices of cheese on top of the pattie and turn the BBQ to low. Cheese should melt.
To assemble the burgers! Put mayo on bottom half of the bun and smooth off with a knife. Place a onions on top, then the meat pattie, bacon on top, pickles and a generous helping of Heinz Tomato Ketchup.