On Saturday, June 8th, 2013


  • 1.2 kg medium-coarsely minced chuck steak, chilled
  • 6 cheddar slices
  • 6 soft white buns, split
  • To serve: iceberg lettuce leaves, pickles (see recipe), sliced tomato, Spanish onion rings, mustard and mayonnaise

Preparation method

Serves 6

Prep time 10 mins, cook 10 mins

Step-by-step instructions

Working quickly, shape minced meat into six patties slightly larger than the buns, then press in the centre of each to form a dimple.

Preheat a barbecue or char-grill pan to medium-high heat. Season each patty thoroughly on both sides with salt.

Grill patties, turning once, until internal temperature reaches 50-60C or until cooked to your liking (2-3 minutes each side for medium-rare).

Top each patty with a cheese slice and cook until cheese is melted (20-30 seconds).

Meanwhile, grill bun halves, turning once, until toasted (1-2 minutes each side).

Place patties between buns, wrap in foil or baking paper and stand to rest (1 minute). Unwrap, season with freshly ground black pepper, add lettuce, pickles, tomato, onion, mustard and mayonnaise to taste and serve.

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