Old-fashioned cheeseburger

COOKING TIME:

10 mins

PREPARATION TIME :

40 mins

DIFFICULTY:

Easy

SERVINGS:

5 burgers

For the burger:

450 g brisket and 450 g sirloin coarsely ground together (see Cook's Note*)

Sea salt and freshly ground black pepper

5 (¼ cm thick) slices sharp cheddar cheese

5 burger buns split

45 g butter at room temperature

Ketchup chutney recipe follows

Roasted red pepper and walnut dip (muhummara) recipe follows

Tomato slices lettuce leaves sliced red onion for fixing up the burgers

For the ketchup chutney:

3 tbsps vegetable or grapeseed oil

1 tsp mustard seeds

½ tsp cumin seeds

1 medium red onion finely diced

3 cloves garlic thinly sliced

1 (2 cm) thumb ginger peeled and minced

½ tsp turmeric

½ tsp store-bought or homemade garam masala (recipe follows)

½ tsp paprika

60 ml apple cider vinegar

1 (400 g) tin diced tomatoes

2 tbsps molasses

Sea salt and freshly ground black pepper

For the garam masala:

3 large cinnamon sticks (if you have the kind you get at Indian stores it's about 3 tbsps cinnamon bark bits)

3 tbsps whole cloves

60 g green cardamom pods shelled husks discarded (about 2 tbsps of seeds)

4 large black cardamom pods shelled husks discarded (about 1 tbsp of seeds)

For the roasted red pepper and walnut dip (muhummara):

2 red bell peppers

340 g raw walnuts halves and pieces

3 cloves garlic chopped

2 tsps paprika

1 tsp ground cumin

1 tsp red pepper flakes

60 ml fresh lemon juice

2½ tbsps pomegranate molasses (can be found in the international aisle of specialty supermarkets and at Middle Eastern markets)

2 tbsps extra-virgin olive oil

Sea salt and freshly ground black pepper

Directions:

For the burgers:

1) Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns.

2) They should be loosely compacted; they should look rustically rough not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1 cm thick and about 10 cm wide. Make sure they fit your buns! Once shaped chill the uncooked burgers in the refrigerator for 10 mins.

3) Preheat your grill or largest cast-iron skillet and warm over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with kosher salt. This is not only for flavour but also to build a good crust.

4) Using a spatula place the burgers on the grill or in the skillet. They should sizzle upon contact. If you are cooking inside open your window because it might get a little smoky!

If using a grill:

5) Cook 2 mins on the first side for medium-rare or 3 mins if you like them medium-well. Flip the burgers and top each one with a slice of cheese. Cover if possible and cook for 2 to 3 mins longer depending how well done you like your burgers and the heat of your grill.

If using a skillet:

6) Cook 4 mins for medium-rare or 5 mins for medium-well on the first side. Flip the burgers and top each one with a slice of cheese. Cover if possible and cook for 4 mins longer. A meat thermometer inserted in the middle of the burger should register 57 to 60 degrees C for medium-rare.

7) Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.

8) While the meat rests toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium add the buns cut-side down and let them toast until golden brown.

9) Place each burger on a bun top with ketchup chutney or roasted red pepper and walnut dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!

*Cook's Note: The key to a juicy flavourful burger? Making friends with your butcher or meat department folks at the supermarket! You're going to be asking them for a couple of favours when you're craving a juicy burger. What you're looking for is freshly ground beef not the stuff that's been sitting on the shelves for weeks; you need beef that has a 70 to 30 ratio of meat to fat is coarsely ground and is made from pieces of beef you can inspect for freshness. Ask your butcher to grind equal parts brisket and sirloin or do it yourself with a food processor. Cut the meat into 2 cm chunks and freeze for about 20 mins then throw it in the food processor processing for 12 to 15 secs until you get a consistency that is reminiscent of chopped meat. Don't grind it as fine as they sell it at the store or else your burger will be mealy.

For the ketchup chutney:

1) Warm the oil in a medium saucepan over medium-high heat until nearly smoking.

2) Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil so cover the pot until the spluttering subsides about 30 secs.

3) Add the onions and saute until soft and just starting to brown 5 to 7 mins. Add the garlic and ginger and saute until the garlic is soft about 2 mins longer.

4) Add the turmeric garam masala and paprika. Stir and cook about 30 secs. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 min more.

5) Add the tomatoes molasses 1/2 tsp of salt and lots of freshly ground black pepper. Stir bring to a boil then cook at a generous simmer about 10 mins until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.

For the garam masala:

1) Combine the cinnamon sticks cloves green cardamom seeds black cardamom seeds if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

For the dip:

1) Preheat the oven to 180 degrees C.

2) Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around about 15 mins. Alternatively you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler turning frequently until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl cover with clingfilm and set aside to steam.

3) Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic 10 to 15 mins. Remove from the oven and set aside to cool.

4) Peel the red peppers using a paring knife. Discard the peels stem and seeds. Throw the roasted red peppers walnuts garlic paprika cumin red pepper flakes lemon juice pomegranate molasses and olive oil into a food processor with a teaspoon of salt and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.