We recently enlisted the legendary DJ BBQ to do a live cookalong for us as part of our Lockdown Live series for NHS Charities.
He rustled up one of the most delicious dishes from his cookbook ‘The Burger Book’ – his In-N-Out inspired ‘Quad Burger’. Check out the recipe and the story behind it below.
You can also watch the live back here. He includes some secret cooking tips so make sure you watch and then get grilling!
We’re raising money for NHS charities, please don’t forget to donate via PayPal to charity@www.thegreatfroglondon.com (friends and family).
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OUTDOORS Half & half technique
INDOORS Frying pan or griddle pan on the hob (stovetop)
You’ll need a cloche or large metal bowl to use as a lid
Break the mince into four balls. Gently flatten each ball, so that the patty is slightly bigger than the bun, unless you got some crazy-ass goliath bun. This might sound insane but the thinner those patties are, the more Maillard reaction your eager taste buds get to feast on. Also, you’ll get some shrinkage as the fats render while it cooks. And remember, you do have to get your laughing gear around four of these suckers.
slice. Cover with a cloche or big old metal bowl to speed up the melt on the cheese. Cook for another 3 or 4 minutes and get everything ready for a quick build.
The bottom bun is bare. Upon it, place each cheeseburger, one on top of the other. This is more than most buns can handle. Add the pickle slices. Squirt the lid with ketchup and mustard and top that burger off. Lord have mercy! This is a heavenly titan of titanic meaty proportions!
