Kerafactum® - Burger Cloche Cover For Hamburger Cheeseburger Steak Cover Pattys Grilling - Covering and Leave It To Melt - Stainless Steel with Black Handle Knob

Product Information

Let the burger patty sit for 4 minutes. Don't move it! Season the top side with some salt and pepper. Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together.

NoBullJustBeef Our wagyu beef burgers are just that - 100% Wagyu beef and our go to comfort food. This recipe using our pre-formed wagyu patties will guide you on how to make burgers. The result? A mouth watering, restaurant rivalling, juicy fat burger in the comfort of your own home.

Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard. When the other side has developed a crust, flip the burger again and brush on more mustard. You want the mustard to cook into the burger which will give it a lovely sweet tangy flavour. Let the burger patty sit for 4 minutes. Don't move it! You can season the exposed side with a bit of salt. Step 4: Flip the burger, you should have a gorgeous crust. Let it cook for another 4-5mins. If you want it cooked beyond medium rare, flip the burger after the 4mins and continue cooking for another minute.No matter how much you like a certain food, it is easy to get bored with it. But that is one of the great things about burgers (I really don't need to list all the great things, do I?!). You can cook the cheeseburger either outdoor or indoors, but here’s what DJ BBQ recommends using as cooking equipment:

Final Step: Remove the burger from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. This will ensure that the juices get re-absorbed leaving you with a perfect burger to enjoy. Burgers Assemble! Step 2: Bring the pan up to a very high heat (try sprinkling a few drops of water, they should bounce off the pan and sizzle). Add a couple of drops of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking. Three (b): Top the burgers with cheese and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted. (not shown here) We like our burgers just slightly under medium - cooked through to the centre but retaining a nice pink colour and super juicy. So follow this guide which has a total cooking time of 9 minutes. If you prefer it medium to medium well, cook it for an additional 1 minute. There is cumin, paprika, ground coriander and chilli with some onion powder and garlic, seasoned to perfection and then formed in to burger patties ready to be cooked.

There is one key hint to making this the best burger ever: get your cloche ready as well as some water. Lay your cheese onto the patty and place the cloche or a larger bowl over the pan. Do this for 20-30 seconds or until the cheese has started to melt.