Lockdown Live: DJ BBQ’s Quad Burger

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 [email protected] (friends and family).

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
The story…
“I went on a taco tour of California for my YouTube channel. My last day was in LA, and I got to hang with Chris Guanlao, drummer in Silversun Pickups – I love that band! I asked him what I should order at In-N-Out Burger as I’d never been there before. Chris said, ‘4X4’. So that’s what I got. And this is my interpretation of that In-N-Out off-menu favourite.”
The recipe…

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.

Make the Quad Seasoning Lightning Rub of Doom by mixing together all the ingredients, then sprinkle onto the beef patties. Get your cooking surface nice and hot – either a rocking fire on your grill, or frying or griddle pan set over a high heat on your hob – and throw down those patties like Thor unleashing the hammer (but then Korg starts telling stories of Doug, and all I want is Korg the Movie).
Get a good sear on one side. You want it sizzling. Nice and hot! And while it’s doing its thing, get your bun toasted. Once you have a nice crust on the burgers – a matter of 3 or 4 minutes on each side – turn over and lace each one with a cheese

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!

The ingredients…
230–280g (8–10oz) beef mince (ground beef), min. 20% fat content
1 burger bun (the smaller in diameter the better)
3 pickle slices
4 slices of burger cheese
American yellow mustard
1 tbsp sea salt
1 tbsp white pepper
1 tsp garlic granules
1 tsp onion granules
Credit is The Burger Book by DJ BBQ (Quadrille, Flexibound & eBook) Photography ©David Loftus