Preparation time: 10 minutes
Cooking time: 20 minutes
· 500g beef mince (make sure it is at least 20% fat)
· Salt and freshly ground pepper to taste
· 2 tbsp vegetable oil
· 1-2 large red onions, halved and sliced
· 1-2 American cheese slices
· 4 brioche buns, split in half
· Gherkins, sliced
1. Put the small Skillet on the Grill and leave it to heat up. Meanwhile, shape the mince into 4 equally sized balls, roughly 5cm in diameter, pressing the meat together well until it holds its shape. Season each ball all over with salt and pepper.
2. Once the Skillet is hot, add 1 tbsp of the oil and the onions and leave them to sweat and soften until they start to turn golden. Move the Skillet to the side of the Grill, away from the heat to rest.
3. Place the large Skillet Pan on the Grill and leave to get hot. Brush the base with the remaining oil, add the ball of mince, and press down on each one to form a patty roughly 10cm in diameter and 1cm or so thick. Leave to cook without moving for approximately 2 minutes, or until a golden-brown crust has developed on the underside. Carefully flip the patties over, one at a time, making sure you remove all the browned bits from the Skillet otherwise they will burn. If you are using cheese, place 1 or 2 slices on the top of each patty now.
4. Place the brioche bun halves directly on the Grill, cut face down, to toast but check they do not burn.
5. Leave the patties to cook on the second side. This will only take about 30 seconds if you like your patties medium-rare, a little longer if you prefer them well done.
6. Remove the buns from the Grill. Place the burger patty onto the bottom half of the bun, top with a slice of mature Cheddar or Emmental cheese, cut out to look like sharp teeth. Use a large gherkin sliced lengthways as a ghoulish tongue, and two chilli stuffed olives (on toothpicks) as eyes. Top your burger with tomato sauce for that extra ‘ghoulish’ effect!