Joined in 2023 
82 
63 About this deal
I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home.
A Mexican burger isn't complete without a big dollop of guacamole and then we added some tomato and lettuce for freshness and then a spoonful of habanero chutney for an extra kick of spice.
The burger patties come really thick (known as high press) so you'll need either a heavy duty spatula, a burger press, a steak weight or a small plate will do the trick to press it down a little. We fried these in a little oil for 4 minutes each side (or until they are cooked to your liking), but you could also cook these under the grill or put them on the BBQ.
Our wagyu beef patties are from 100% Australian wagyu cattle (the same cattle as our Australian wagyu steaks that you know and love). Using a 80/20 meat to fat ratio, we use a blend of select beef cuts including chuck and brisket to create a course ground beef that forms our gourmet burger. Load it with your favourite Mexican toppings like guac and salsa, maybe even throw in some tortilla chips for a bit of crunch and you have a winning burger. It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. There is cumin, paprika, ground coriander and chilli with some onion powder and garlic, seasoned to perfection and then formed in to burger patties ready to be cooked.
Lean beef mince makes up with base of this burger and then we have used a few key Mexican herbs and spices to take a beef burger to the next level. The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. They have everything you would expect and love from a Mexican dish, but all in the form of a burger.
Now here's the important bit - using whatever you have to press, press down on the patty evenly so that it flattens out a bit. If you didn't want to use beef mince and are looking for a vegetarian alternative, then I would recommend making a bean burger and adding all the same seasonings. With a minute or so left on the clock, we like to add the cheese at this point so it becomes nicely melted over the patty.If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so. But that is one of the great things about burgers (I really don't need to list all the great things, do I?
The reason the burgers at proper burger joints are so oozy, melty, succulent and soft is we use a cloche for the last minute or two of the cooking. Whilst you're waiting, heat or toast the brioche buns - then add the burger pattie, melt the cheese (if not already done), add your sauce, pickles and enjoy! Discover more tasty recipes created by DJ BBQ such as a Veggie Hash with Meat-Free Sausages , that’s great for breakfast, lunch, or dinner, or a Portobello Mushroom Meat-Free Burgerpacked with veggie goodness. Throw the rest of the burger on top and you are ready to indulge in the tastiest burger ever made by humankind. Drizzle a small amount of vegetable oil into your pan and swirl it around so that the base is covered.Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for. We like our burgers just slightly under medium - cooked through to the centre but retaining a nice pink colour and super juicy.
Great Deal 
New Comment