The steakhouse burger

SERVES 4

750g minced chuck or short rib (20-25 per cent fat content) 4 burger buns

6-8tbsp onion jam

120g crumbled blue cheese

food thermometer

Set up a grill for two-zone cooking and heat to high.

Divide the beef into 4 even portions. Working quickly (so the fat doesn’t melt from the heat of your hands), form each portion into a ball, then start to flatten it by tossing it between your hands. Do not overwork the meat or compress it too tightly.

Once formed, use your thumb to press a small dent into the top of each burger so it is slightly concave. This keeps the burger even and prevents it from puffing on one side during cooking.

Sprinkle each beef patty generously with salt, then place onto the direct heat part of the grill. Sear for 3-4 minutes on each side, until a crust has formed. Once crusted on both sides, move to the indirect side and continue to cook until the meat reaches an internal temperature of 57C (135F). This will result in a burger that is pink and juicy in the middle.

Cut the hamburger buns in half, place them over the direct heat, cut side down, and toast for 1-2 minutes.

To assemble the burgers, place a thick patty on each bun base, add a good dollop of the onion jam and sprinkle over the crumbled blue cheese. Top with the other half of the bun and serve immediately.