There is much debate over what makes a ‘great burger'. I’ll throw my two cents in to say that a soft brioche bun and a thin piece of American yellow cheese (the kind from a plastic wrapper) are key. The meat should be minced steak with enough fat to be juicy. I prefer thinner burger patties but if you have any cavemen in your house, you can up the size. The ‘secret sauce’ here is tomato sauce mixed with chipotle puree, but you can stick to good old ketchup if you’re a purist.
Put the meat, Worcestershire sauce and a generous amount of salt and freshly ground black pepper in a bowl and use your hands to combine well. Burgers really need the salt so give it a good teaspoon at least. Shape the meat into 6 thin flat burger patties. Season again and drizzle with the vegetable oil so they don’t stick to the grill.
To make the secret sauce, combine all of the ingredients in a bowl and set aside.
Heat a chargrill or barbecue to medium-high. Cook the burger patties over direct heat for 2 minutes each side or until grill marks appear. Top each patty with a slice of cheese and cook for another 30 seconds or until the cheese has melted, then remove from the heat.
Spread a little secret sauce on the base of each bun, then top with the pickles, onion, lettuce and a burger patty. Cover with the bun lid and devour immediately. Serve with Special Salt Fries and extra Quick Bread & Butter Pickles.
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