Last week in Brisbane I had my first Betty’s burger.
I thought I’d make my own version.
I used 80% beef and 20% pork (belly fat). I minced the meat myself.
I made 70 g balls and then cooked them smashburger style by heating up a cast iron skillet until it was smoking hot and added some Queensland nut oil and a little butter. After adding a ball I squashed it flat with a spatula and applied force on the spatula with a heavy metal coffee tamper.
After flipping the burger patty I added some Dairylea burger cheese and provolone.
I made Gary’s special sauce with wasabi mayonnaise, American mustard, tomato sauce and Worcestershire sauce.
Diced beef Pork belly Diced beef and pork belly Beef and pork burger patties Brioche bun Wasabi mayonnaise, mustard, tomato sauce and Worcestershire sauce, also known as Gary’s special sauce Wasabi mayonnaise, mustard, tomato sauce and Worcestershire sauce, also known as Gary’s special sauce Tomato and lettuce Tomato and lettuce Dairylea burger cheese Dairylea burger cheese Dairylea burger cheese and provolone Brioche bun and Gary’s special sauce Brioche bun and Gary’s special sauce with sliced tomato Gary’s special cheeseburger sans lettuce and top Gary’s special cheeseburger sans top Gary’s special cheeseburger Gary’s special cheeseburger sans top Gary’s special cheeseburger in cross section
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