Our patties are homemade. *Secret tip: the patty consists of 50% beef brisket and 50% chuck steak, coarsely ground and then refrigerated to keep the shape. There are no other ingredients at all!

Place your patties on a flat surface; we like baking paper for ease of transferring to the BBQ grill. Load them up with freshly ground salt and pepper to help form a nice crust.

When the charcoal has burned to the top of the stack, it is ready for use in ~20-30 minutes. Be sure to use good quality fire-proof gloves when handling charcoal or fire. It’s now time to load up the BBQ with the glowing red embers.

We use a light, but not sweet brioche bun, which doesn’t overpower the burger. Lightly grill the buns to give them a little crunch.

With our burger recipe, we like the lettuce on the bun first approach because it helps prevent a soggy burger bun when the meat patty has a bed of lettuce to sit on.

Preparing the patties on baking paper allows for easy transfer to the grill. Make sure the grill mesh is nice and hot then flip them on and season the top side with salt and pepper. By cooking on a pre-heated grill surface there is less chance of food sticking to the grill.

Cook the patty on one side, flip it to the other side, use some utensils and be gentle. Aim for a nice crusty surface, cook to your liking but be careful, cooking on charcoal can be deceiving, it may cook more quickly than you think!

Flip the patty once again and place your favourite cheese slices on each patty.

Place the lid on to melt the cheese.

A few juicy fresh tomato slices work superbly with the lettuce. This burger recipe is simple, but so tasty.

Lid up to check they are ready to go. This charcoal BBQ has a lever to adjust the height of the charcoal bed. At this stage we lower it to the lowest setting. With the charcoal low and the lid on we can melt the cheese without burning or overcooking the burger.

Carefully take the patties from the grill and place them on your lettuce, while you’re stacking the rest of your burger up, optionally give the bun lids a warm up on the grill, but be sure to keep a close eye on them.

With your burger loaded up and your favourite burger sauce applied, finish the masterpiece off with the toasted bun.

Burgers are better with beer. We grabbed an excellent ale from our local brewer. So good!