The ultimate chuck steak cheese burger recipe - sugar

Method

• For the homemade burger bun: weigh out the flour, sugar and salt into a warm bowl.
• Gently warm the milk, water and butter in a pan until the butter has melted.
• With the liquid at body temperature add in the yeast and pour into the bowl with the dry ingredients.
• Using a pallet knife mix the ingredients and slice through to bring the dough together.
• Turn out onto a lightly floured surface and knead for 10 minutes.
• When the dough feels smooth and silky, and it bounces back when pressed with your finger, place it back in the mixing bowl.
• Cover with a warm tea towel and leave in a warm place to prove for an hour until the dough has doubled in size.
• Divide the dough into 10 equal sized pieces and shape into dough balls.
• On a floured surface roll each dough ball into 10cm baps.
• Place on a baking tray, brush each bap with the beaten egg and sprinkle with sesame seeds.
• Cling and prove for 1 hour.
• If barbecuing, place the baking tray onto the grill in an area of indirect heat and bake at 180C for 10-15 minutes.
• Alternatively, grill for the same time in an oven.
• Test by tapping the underside of a bap, if it sounds hollow it is done.
• For the burger: divide the minced beef into 4 and using your hands or a burger press shape your patties.
• Put onto a plate and chill for an hour to firm up before cooking.
• To barbecue: half fill a chimney starter with steakhouse charcoal and light.
• Once lit, pour the coals on to the middle of the coal grate.
• Put the grill in place then insert the cast iron griddle securely in the circular recess.
• Allow it to preheat.
• In a dish combine the salt and pepper.
• Press the burgers into the dish coating the outside in a salt and pepper crust.
• The burgers are now ready to grill.
• Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
• Check to see if the burgers will self-release from the griddle and flip.
• Before putting the lid back on add a slice of cheese to the top of each burger.
• Cook for a further 3 minutes and using a temperature probe ensure the core of the burgers has reached 70C.
• Remove and rest for 2 minutes while you prepare bun.
• Serve with chopped iceberg lettuce, picked gherkin and a sauce of your choice