Blowtorch burgers

Here's a great way to get a perfectly caramelised crust on your burger and keep it juicy on the inside: blast it with a blowtorch. Use it to melt the cheese, too, while you're at it.

Blowtorch burgers Credit: Richo's Bar Snacks

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 500 g minced beef
• white pepper
• Tabasco sauce
• 4 cheese slices
• 2 burger buns, split
• mayonnaise, to serve
• tomato sauce, to serve
• 1 tomato, sliced
• ¼ iceberg lettuce, shredded
• 2 large pickles
• potato crisps, to serve

Instructions

1. Season beef with salt, pepper, white pepper and Tabasco sauce. Using clean hands, mix the meat to incorporate seasoning. Divide meat in half.
2. Roll one portion of meat to form a ball, then flatten into a patty. Using your hands, form the patty to make sure it is round. Repeat with the remaining meat mixture.
3. Place both patties on a skillet, frying pan or oven tray. Hold a blowtorch so the flame cooks the meat, circling around the patty to cook it evenly. Flip patties and repeat on other side. Cook the patty to your liking.
4. When burgers are almost done, add 2 slices cheese to each burger. Run the blowtorch over the top until the cheese melts.
5. Using the blowtorch, toast insides of burger buns. On both halves, add mayonnaise and tomato sauce. Add tomato and lettuce to bun bases. Add cooked patties and burger lids. Place pickles on top and secure with a skewer. Serve with crisps.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.