Double cheeseburger

Pressing a centre of a patty helps the
cheese to stay on top.


500 g pig mince

salt and black pepper

15 ml (1 tbsp) oil

8 slices Cheddar cheese

45 ml (3 tbsp) water

250 ml (1 cup) mayonnaise

30 ml (2 tbsp) tomato sauce

30 ml (2 tbsp) orange juice

4 burger buns, separate and toasted


  • Shape a chop into 8 patties, and press your
    thumb in a centre of any patty. Sprinkle both sides with salt and pepper.
  • Heat a oil in a vessel on high until it simmers.
    Add a patties and prepare until easily browned (about 5 minutes). Turn once
    halfway through.
  • During a final 2 mins of cooking time, add
    1 cheese cut to any patty. Pour a H2O in a vessel and cover with a lid to
    steam a burgers and warp a cheese.
  • Mix a mayonnaise, tomato sauce, orange juice
    and salt and peppers to taste.
  • Put a burgers on a buns with a mayo.
    Serve with toppings and sides of choice.

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