The Best Cheeseburger Ever!
⅛ cup Sir Kensington’s Dijon Mustard
¼ cup of Sir Kensington’s Mayonnaise
1⅓ lbs DLM Grass-fed Ground Beef
1 Tbsp sunflower oil
2 tsp butter
8 slices Barber’s 1833 Vintage Cheddar
4 DLM Brioche Hamburger Buns
¼ red onion, finely chopped
1 dill pickle, sliced thinly
Mix mustard and mayonnaise in a small bowl and set aside.
Form your beef into balls (size should be between a golf ball and tennis ball) and then smash them to be very thin. Add a generous pinch of salt to each patty.
Add sunflower oil and butter to a very hot skillet and carefully rotate skillet to spread the grease.
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
Flip the patties once they’ve formed some crust and add a slice of Barber’s Cheddar cheese to each patty.
Once the patty is cooked (approximately 1 to 1½ minutes total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
Remove buns from heat and add some of the mustard/mayo sauce to both sides of your buns.
Add two cheeseburger patties per bun, top with some of chopped red onion and sliced pickle, and place the top of the bun over it.