To make the best beef and cheese burger you've ever had, use a 100 percent beef patty and aged cheddar, says chef Adrian Chilton from the restaurant chai Burger Burger.
He shares his recipe for a classic beef and cheese burger.
Photo: Supplied/Burger Burger
Adrian grew up in Auckland and first had a go at cooking when he was still at primary school - a disastrous chocolate sauce attempt while his mum was at work.
At 14, he started working as a kitchenhand and later cooked for reality TV productions in Fiji and Hollywood.
Back in 2014, Adrian co-founded Burger Burger with his business partner Mimi Gilmour-Buckley.
They currently have restaurants in Ponsonby, Newmarket and Takapuna with new branches opening soon in Christchurch and Mount Maunganui
Listen to the interview
Recipe: Classic beef and cheese burger
Adrian's tips:
- Good buns are important – Burger Burger took six months perfecting their sourdough-brioche hybrid: "Find something that's got a bit of fat in it"
- Use a patty made from 100 percent beef is the only way to go (no egg or breadcrumbs)
- Cook the burger patty until it's rare, medium or well-done, as you would a steak
- Only flip it once, add salt and pepper to the other side, then add the cheese so it melts slightly
- Once the patty is cooked, rest it for 1-2 minutes before adding it to the bun
- Use aged cheddar cheese, between 12 and 24 months old: "The older the better, a more nutty flavour, it's gonna be more crumbly and it's just gonna be nicer'
- Butter your bun right to the edges (this will form a protective layer so the other ingredients don't soak it)
- You can use tomato relish instead of tomato jam, just don't use tomato sauce
- Make sure your mayo is rich (made with whole eggs)