Otto‘s Signature Burger: grilled Cheeseburger
Grilled burgers are a delight! Trying new things is always good.. not so when it comes to cheeseburgers! All you need is a brioche bun, a beef patty, a slice of cheddar, pickles, ketchup and mustard. If you have no time to mince the meet yourself, you can also ask your local butcher or buy prepared patties.
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
First, parry the 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 in the freezer for 10 minutes. When the slices are starting to get stiff (not 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.
Mix the minced meat in the bowl and then mince it again using 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.
Form five patties from the minced meat using slight pressure. Important: do not press the patties too firmly.
Put the 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.
In the meantime, pre-heat your O.F.B. for 3 minutes at full temperature. Cut the brioche buns in half, place them on the grill grate with the cut surface 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.
Remove the 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 from both sides. Then, grill them for another 2 minutes at Meat-O-Meter level 5 until they are medium rare. Eventually, put a slice of cheddar onto each patty and let it melt in the O.F.B.
Spread ketchup and mustard on the brioche bun halves. Place the grilled patty on the bottom part of the bun, add some prickles and the top bun and enjoy!
And now: enjoy!
15 Min.1500°F / 900°C4 Min.
Cooking NY Strip Steak with bacon wrapped asparagusRead now20 Min.1500°F / 900°C2 Min.Meat
Dry-aged Ribeye – grass fed meatRead now10 Min.1500°F / 900°C3 Min.Meat
Otto’s Wagyu Outside Skirt Steak RecipeRead now
20 Min.1500°F / 900°C5 Min.Meat
Grilled Chateaubriand – Prime FilletRead now30 Min.1500°F / 900°C1 Min.Fish & seafood
Seared Salmon Steak with Lamb’s LettuceRead now4 hr.1500°F / 900°C2 Min.Meat
Grilled Flank steak with homemade marinadeRead now