Instructions

PREPERATION

• Divide your meat into 140 g portions.
• Gently roll each one into a ball – not too compact and do not season at this point
• Slice the onions as thinly as possible – set aside.
• Slice the buns – set aside.

AT THE GRILL

• Prepare the grill for direct heat 170-230 °C. If using a charcoal grill, you need ½ chimney starter of lit Weber briquettes.
• Place the griddle over direct heat. Lightly grease the griddle with oil. Close the lid and preheat for 10 mins.
• Place the 6 balls of minced beef directly onto the griddle and season with salt and pepper.
• Pile thinly sliced onion on top of the balls.
• Using a Grill Press very firmly squash the onions and meat into a flat Pattie. Season a second time.
• Let them grill 1-2 mins – then the flip patties so the onions are facing the heat of the griddle. Season and add a couple of cheese slices onto each patty as well and some sliced  jalapeños,. Let them grill 1-2 mins – then the flip patties so the onions are facing the heat of the griddle. Season and add a couple of cheese slices onto each patty as well and some sliced  jalapeños.
• Place the Basting Dome over the patties and let the cheese melt.
• Place the brioche buns cut side down on the griddle (for a light toast).
• Assemble each burger. Scoop the whole pile off the griddle with a spatula and onto a bun base.
• Add CD BBQ Sauce and serve.

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