Gary’s special burger


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.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, Battlestar Galactica and Babylon 5.

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