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

The patties can stay good for a couple of days in the fridge as long as the packaging isn't compromised.

This cheeseburger is so mouth-watering, even the most enthusiastic meat eaters will greatly enjoy this one! There is one key hint to making this the best burger ever: get your cloche ready as well as some water.Our wagyu beef patties are from 100% Australian wagyu cattle (the same cattle as our Australian wagyu steaks that you know and love). The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. Also, we’ve recently commissioned a study to learn how Brits feel about catering to BBQ guests with different dietary requirements, and uncovered some interesting stats! Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together.

You can choose to make this recipe completely vegan by switching up the cheese with a vegan alternative, but either way, don’t scrimp on the cheese: you want to get that ooze-factor. If you didn't want to use beef mince and are looking for a vegetarian alternative, then I would recommend making a bean burger and adding all the same seasonings. But if you want to keep with the Mexican vibe then make up a big batch of our Black Bean Nachos or some Crunchy Mexican Coleslaw. Grill off your smash patty on the plancha, add the cheese, squirt with beer or water and even the pre toasted bun top. Load it with your favourite Mexican toppings like guac and salsa, maybe even throw in some tortilla chips for a bit of crunch and you have a winning burger.Now place the top burger bun onto the cheese and squirt a little water next to the burger and quickly replace the cloche.

Simply spread a thin layer of soft butter across the surface of each bun and toast under a hot oven grill, or on a hot pan. 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. 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. Cheese: We like to add the cheese before the last couple of minutes are up so it melts over the patty.Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for.