COOKING TIME: 20 MINUTES
DIFFICULTY: ✪ ✪
4 mini rolls
1 tbsp unsalted butter
1 tbsp mayonnaise
50 g mozzarella cheese
50 g Cheddar cheese
4 (50-g) mini burger patties (use
ready-made or make them
yourself from mixed minced
1 handful ice cubes
FOR THE TOPPING
1 tbsp BBQ sauce
Gherkins, onion rings, tomato
1. Cut the buns in half across the middle. Spread the
top halves with butter and the bottom halves with
mayonnaise. Toast all the halves on a plancha (flat
top) griddle directly over the heat until golden.
Take them off the griddle.
2. Grate both cheeses. Mix them and set aside. Cook
the patties on each side for 2–3 minutes on the
griddle. After turning them, spread the cheese
mixture over them, place 2-3 ice cubes next to
them, and cover the meat and ice well with a
domed lid. The ice will melt and the lid will form a
sort of pressure cooker to make the cheese melt
quickly. The excess cheese will run over the edges
and turn brown on the griddle.
3. As soon as the cheese turns brown, use a turner to
lift the patties off the griddle and lay them on the
bottom halves of the buns, with the cheese on the
edges forming an apron over the bread. Spread
some BBQ sauce over the top.
4. Optionally, top the burgers with gherkins, onion
rings and tomato slices. Cover with the top halves
of the buns.
Recipe taken from: