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1
For the homemade burger bun: weigh out the flour, sugar and salt into a warm bowl.
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2
Gently warm the milk, water and butter in a pan until the butter has melted.
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3
With the liquid at body temperature add in the yeast and pour into the bowl with the dry ingredients.
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4
Using a pallet knife mix the ingredients and slice through to bring the dough together.
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5
Turn out onto a lightly floured surface and knead for 10 minutes.
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6
When the dough feels smooth and silky, and it bounces back when pressed with your finger, place it back in the mixing bowl.
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7
Cover with a warm tea towel and leave in a warm place to prove for an hour until the dough has doubled in size.
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8
Divide the dough into 10 equal sized pieces and shape into dough balls.
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9
On a floured surface roll each dough ball into 10cm baps.
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10
Place on a baking tray, brush each bap with the beaten egg and sprinkle with sesame seeds.
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11
Cling and prove for 1 hour.
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12
If barbecuing, place the baking tray onto the grill in an area of indirect heat and bake at 180C for 10-15 minutes.
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13
Alternatively, grill for the same time in an oven.
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14
Test by tapping the underside of a bap, if it sounds hollow it is done.
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15
For the burger: divide the minced beef into 4 and using your hands or a burger press shape your patties.
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16
Put onto a plate and chill for an hour to firm up before cooking.
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17
To barbecue: half fill a chimney starter with steakhouse charcoal and light.
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18
Once lit, pour the coals on to the middle of the coal grate.
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19
Put the grill in place then insert the cast iron griddle securely in the circular recess.
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20
Allow it to preheat.
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21
In a dish combine the salt and pepper.
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22
Press the burgers into the dish coating the outside in a salt and pepper crust.
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23
The burgers are now ready to grill.
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24
Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
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25
Check to see if the burgers will self-release from the griddle and flip.
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26
Before putting the lid back on add a slice of cheese to the top of each burger.
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27
Cook for a further 3 minutes and using a temperature probe ensure the core of the burgers has reached 70C.
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28
Remove and rest for 2 minutes while you prepare bun.
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29
Serve with chopped iceberg lettuce, picked gherkin and a sauce of your choice
