The Farmer Angus burger
4 x farmer Angus beef patties
4 x Vadas burger buns
2 tomatoes sliced
2 large gherkins sliced
8 fresh leaves of baby cos lettuce
2 onions sliced
160g grated Klein Rivier Havarti Cheddar
Remove patties from the fridge about an hour before cooking so it comes to room temperature.
In a saucepan add the olive oil salt and onions and cook over low heat for about 30 min or until nicely golden brown and caramelized.
When cooking the patties, I like to use very high heat, if it’s a pan make sure it’s smoking hot. But my favorite is over very hot coals, this makes my wife happy as the kitchen is not full of splattering fat and smoke!
Place the patties gently on the grill/fire/pan. Allow them to cook for about 2min to 4min. When you turn it over it should be nicely caramelized and brown. Try not to turn it too many times. Use a thin spatula for turning as this allows you to get under the caramelized crust nicely without breaking the patty.
Cook the patty for no more than 10min, this will be well done. I like mine slightly on the rare side so I cook it for about 3 min each side.
In the final 30 seconds, I add the cheese on top so it gives it a chance to melt.
VERY IMPORTANT: remove the patty from the pan/grill/fire and let it rest for 2 to 3 min, preferably on a cooling rack. This will allow most of the delicious juices to stay inside the patty.
Slice the rolls and add the lettuce, tomato, gherkins to the bottom layer. Place the patty on top and then the caramelized onions. Place on the top roll and grab the burger with your hands!
I’m not a big sauce person but you can add any sauce you desire; everyone has their own way of enjoying a burger so it’s up to you to add what you like. This is my favorite way to get the best out of the Farmer Angus Patty. Enjoy.
For more about Vadas Smokehouse & Bakery please visit our website at https://www.vadas.co.za/