We decided to set ourselves the challenge of developing the ultimate Mexican hamburger recipe.
At the heart of any hamburger recipe is the meat and the key to an excellent hamburger is getting this right. For this recipe, we used minced chuck steak which has plenty of fat in it which means plenty of big flavour and juiciness in the final product.
Building out from the patty, you need plenty of cheese. Now we reckon that the best cheese by far for a cheeseburger is a kraft slice. On top of the cheese, you need bacon, a good salad combo (which must contain gherkins) and of course some Gran Luchito!
On top of the mayo, add lettuce leaves, then tomato slices, then gherkins, then the patties (with melty cheese), then the pancetta, then add the top of the bun.
Here’s the top tip. Wrap the whole thing reasonably tightly in tin foil and leave it for about 5 minutes. This will firm the whole thing up and means it’ll keep its shape right down to the last mouthful. There aren’t too many things worse than a burger that falls apart while you’re eating it are there!