Simply Amazing Weber Q Beef Burger with Cheese Recipe
The secret to the perfect Weber Q beef burger is a lot of salt & pepper and the right ground beef/mince. This will ensure a super juicy burger with maximum flavour.
Ingredients
Making The Hamburger Pattie
- 1 kg 2.2lbs Ground Beef (Mince) 20% + fat (see note 1)
- 1 Red Onion
- 6 Slices Cheese of Choice I Use Vintage Cheese (Optional)
- Olive Oil
- Salt & Pepper
Assembling The Burger
- 6 Hamburger Buns I Use Brioche Buns (Optional)
- 2 tbsp Mayonnaise
- 1 tbsp American Mustard
- Lettuce I use Cos Lettuce (Optional)
- Tomato
Instructions
Ground Beef (Mince) Preperation
- In a mixing bowl add ground beef/mince and season with a generous amount of salt and pepper and lightly mix with kitchen gloves on your hands.
- Separate beef into 6 even portions and form into circles that are roughly the same width as your buns. (mine are about 10cm in diameter and 1.5 cm thick) Try not to press too hard while forming the pattie, light fingers equal juicy burgers. (See note 2)
- Once patties are shaped to your liking, make a dent in the centre of each pattie. (This will help to minimise shrinkage and hold each patties shape during the grilling process.)
- Place patties on a flat tray lined with baking paper and season generously with salt and pepper. Cover with glad/plastic wrap and place into the fridge for a minimum of 2 hours, but overnight is preferred. (see note 3)
Grilling Burgers On Your Weber Q
- Turn both control knobs to the high position. Baby Q and Medium owners turn the control knob to the high position also. Fire up your grill and let it heat up for 10-15 minutes with the lid down.
- Light drizzle both sides of each pattie with olive oil and season with salt and pepper. Roll the patties around in the seasoning to ensure every inch is covered.
- Cut red onion to your desired shape. I cut mine into slices. Season the onion with salt & pepper.
- Gently place each pattie onto the grill and close the lid. Set a timer for 4 minutes. While waiting melt some butter and cut your hamburger buns in half.
- Flip patties and again season with salt & pepper and baste with butter around the top and sides, then add onion to the grill. Place your hamburger buns on the grill and toast for 1 to 1.5 minutes.Cook the patties only for a further 4 minutes with the lid down.
- Flip burgers one last time, baste patties with more butter and season with salt and pepper one last time. Add cheese slices to the top of each patty and close the lid. Cook for a further 30 seconds to 1 minute to allow the cheese to properly melt.
Assembling the Burgers
- Put the mayonnaise and American mustard into a small bowl and mix together well.
- Place the desired amount of sauce onto the bottom of the bun. Follow that up with lettuce, tomato, the hamburger patty and onions. You can add more sauce to the top of the bun if desired.
Notes
Note 1: Deciding on the right ground beef/mince is where it's at. More fat equals a juicier burger. Consider a wagyu mince from your local butcher.
Note 2: I cheated and used a hamburger press. It's much faster and guarantees your desired thickness and sized pattie.
Note 3: Not only will refrigerating your patties overnight give the beef time to absorb the seasoning, but it will also make it easier to grill without breaking the burger
