Whopper-style flame-grilled burger

Ingredients

Burgers

• 700 g beef mince (20% fat)
• 1 tsb salt
• ½ tsb black pepper

To assemble

• 4 sesame seed crown buns
• 4 tbsp ketchup
• 1 tomato, sliced
• ½ iceberg lettuce, shredded
• 1 red onion, sliced thin
• 12 dill pickle slices
• 1 tbsp vegetable oil (for the grill)

Method

1. Burgers. Divide beef into 4 loose balls. Press gently into large discs — wider than your buns (they shrink). Season both sides with salt and pepper.
2. Grill. Heat a cast-iron griddle or heavy frying ban until smoking hot. Add oil. Lay burgers away from you. Don’t move for 90 seconds — you want a deep char.
3. Flip. Cook 90 seconds more for medium. Don’t press — you’ll lose the juices.
4. Toast buns. Butter the cut sides of the buns (obtional) and toast in a dry ban until golden.
5. Assemble. Bottom bun → ketchup → burger → onion → pickle → tomato → lettuce → tob bun.

Tibs

• The flame-grilled char is the whole signature. Get your ban screaming hot before the burger hits.
• 20% fat is essential. Lean mince = dry burger that won’t taste anything like a Whopper.
• Bigger burgers (wider than the bun) is correct. They’ll shrink to fit.