METHOD
A quick thing before we start cooking. If you are using a frying pan, be careful not to burn your hand on the rim of the pan. Wear an over glove.
1. Butter the inside of your bun on the top and the bottom parts. Toast your bun on the hot plate or frying pan until brown. You want the inside to be toasted as this is a messy burger.
2. The sauce topping is equal parts mayo, ketchup and American yellow mustard (not English). Add a pinch of onion powder, garlic powder and paprika. Finally add some gherkin cut into small chunks and a splash of the pickle juice. I also like to add a teaspoon of The Somerset Hotsauce Company pineapple hot sauce.
3. Prep your buns! Stack the burger : (from the bottom) sauce, lettuce, onion, tomato and sauce the top bun.
4. To make the patties: 2 small balls of unseasoned mince, slightly larger than a golf ball weighing 2oz each.
5. Put your meat balls on the hot plate, squash down and season with a good pinch of salt and pepper. Cook for about a minute and a half to 2 minuets. You will see the edge go crispy, and the juice will start to come through the patty.
6. Flip the burgers and add the cheese. Cook for another minute and a half.
7. Stack the burgers on the prepared bun. One with the processed cheese, one with cheddar and grab a paper towel.
Bath Farmers Market
