Otto‘s Signature Burger: The Grilled Cheeseburger
Grilled burgers are a delight! Trying new things is always good but sometimes you've got to just stick with a classic. Like Otto's signature grilled cheeseburger. All you need is a brioche bun, beef patty, slice of cheddar, pickles and ketchup and mustard. Buy your patties premade or do it the Otto way by grounding your own tender mix.
Ingredients for 5 burgers
- 100g/0.25lbs neck
- 250g/0.6lbs shoulder
- 150g/0.3lbs breast
- 100g/0.25lbs cross rib
- 5 brioche burger buns
- 5 slices of cheddar
- Ketchup and mustard
- Salt and pepper
When you are throwing a BBQ party or just feel like firing up the grill, a grilled cheeseburger is one tasty and nostalgic meal. Otto acknowledges this cheesy tribute with his signature cheeseburger recipe. For this burger, Otto doesn’t just buy ground beef, he grounds the meat himself and teaches you how to do it. It important to know the different beef cuts because not just any meat goes into this burger; Otto has created the perfect mix of tender meat cuts for this signature burger taste. And on the O.F.B., he makes sure it’s grilled right.
Grilled cheeseburger meat prep
For this signature grilled cheeseburger, Otto uses an array of tender meats like neck, shoulder and cross ribs mixed together for the ultimate grilled burger taste. First, make sure to separate the different meat pieces and cut them into slices suitable for a meat grinder. Place the meat slices on a sheet of baking paper and put it into the freezer for 10 minutes. When the slices start to stiffen (not quite frozen), remove them from the freezer and mince them piece by piece using the meat grinder. Collect the minced meat in a bowl. Important: make sure the grinder and the perforated disc are not clogged up.
Burger patty minced meat
Mix the minced meat in the bowl and then mince it once more in the meat grinder. In case your meat grinder has two different perforated discs, first use the one with bigger holes, then the one with smaller holes.
Creating the patties
Form five patties from the minced meat using slight pressure, but do not press the patties too firmly.
Slightly freeze your patties
Put the burger patties on a plate, cover with plastic wrap and place them in the freezer for 15 minutes in order for them to keep their shape when grilled on the O.F.B.
Fire up the O.F.B grill
In the meantime, pre-heat your O.F.B. for 3 minutes at the highest temperature. Cut the brioche buns in half, place them on the grill grate openface up. Lower the temperature and use the lever to insert the grill grate into your O.F.B. to Meat-O-Meter level 5 to quickly roast the buns.
Say “cheese,” cheeseburger
Remove the burger patties form the freezer, season with salt and pepper and place them on the grill grate. Insert the grill grate into your O.F.B., adjust the height to Meat-O-Meter level 2. Broil the patties for 1.5 minutes at full temperature on both sides. Then, grill them for another 2 minutes at Meat-O-Meter level 5 until they are medium rare. At this point, it’s cheese time. Put a slice of cheddar (or your favorite cheese) onto each patty and let it melt in the O.F.B.
To finish off the cheeseburger, spread ketchup and mustard on the brioche bun halves. Otto likes to put ketchup on one half and mustarf on the other. Place the grilled patty on the bottom part of the bun, add some pickles and the top bun and enjoy!