800g grass-fed minced beef ( chuck, brisket or rib cap)
8 slices of American cheese
4 brioche burger buns
1 large onion
10g gherkins (plus a little pickle liquor)
50g American mustard
5g Provenance House Rub
Start by making the Burger sauce. In a bowl add the mayo, ketchup, mustard, house rub and the chopped gherkins (and some gherkin liquor), mix well and put to one side.
Slice the onion as wafer thin as you can and add to a small bowl with a pinch of salt and leave for a minute.
Divide the beef mince into 100g balls, and on a flat top or large pan place the balls of mince down and using a burger smasher or flat utensil to squash the patties down until very flat. Season with salt and pepper and add the onions to the top of the patty, leave to cook for 80% of the way on one side and the flip, add a slice of cheese on top of each patty and then assemble the burger.
Toast the burger buns, add some of the burger sauce top and bottom and add two patties to each bun. Close the lid and dig in!