450 grams of ground beef
(best with a 20% fat content which will drain away while grilling)
4 slices Monteray Jack cheese
1 tablespoon ‘Jack Daniel’s Smooth Original’ barbecue sauce
4 whole grain burger buns
4 slices red onion
4 leaves of curly lettuce
4 slices of beef tomato Sea salt and fresh ground pepper Garlic powder
Combine salt, ground pepper and Jack Daniel's sauce to the beef and gently combine using fingers.
Take care not to squeeze the meat too firmly to prevent the finished burger being tough.
Divide the meat into 4 equal parts and gently form into patties.
When the grill is ready, cook the burgers for approximately 4 minutes per side for medium, checking that the centres are a minimum of 71°C.
Add cheese to top of the patties and keep on the grill with the lid closed for another minute to melt the cheese and place the burger buns face down on the cooking grate to toast one side only.
Remove all from the grill and top with red onion, tomato and lettuce. Finish with your favourite condiment of ketchup, mayo or mustard.
Thanks to Weber.eu