I love any burger, especially when it’s juicy and messy.
When I went to Coolullah Cattle Station, I was lucky enough to see what went into trying some of Australia’s most premium beef.
Not only that, but I was able to try some for myself, including in this delectable Smashed Cheese Burger.
While I was in north-western Queensland, almost a three-hour drive from Mount Isa, Meat and Livestock Australia’s executive chef, Sam Burke, prepared meals for us all with his team.
Before every meal, he shared his passion for quality beef with me and other journalists and content creators on the trip, and what went into each dish.
This burger was soft, moist, and every bite was incredibly moreish. So naturally, I was sad when I finished eating it, and that it was the last meal I had at the station.
I can promise you that you won’t have a burger like this one, and you will want to make it again and again.
Want a pro tip from Sam? Make sure you don’t over-mix the ingredients.
For the best patties, form them gently and have them chilled before you cook them.
Ingredients
Method
PATTIES: Place the beef mince in a bowl, season with salt and pepper. Divide into 6 portions. Shape into patties, place on a lined tray, cover and refrigerate until required.
Pre-heat frying pan or flat plate to a medium-high heat. Add patties, immediately “smash” using a spatula to press out until each is about 1cm thick, and about 10cm in diameter.
Cook for 1 ½ – 3 minutes or until nicely browned underneath, turn over and place a slice of cheese on top. Cook patties for a further 1 minute or until nicely browned underneath and cheese has started to melt. Remove from pan and keep warm.
Spread bun heels with American mustard, top with burger patty, cheese, bacon relish, pickles, bacon and bun top. Serve.
