Our sister business Gods of Food have created the perfect cheeseburger recipe with Little God Rye and cheese sauce!
- Serves 6
- 1kg Beef Mince (160g per burger)
- 1 Tsp Salt
- ½ Tsp Black Pepper
- Oil for Greasing
- 400ml Milk
- 2 tbsp GF Plain flour
- 50g Butter
- 100g Cheddar
- ½ tsp salt & pepper
- 1 Cucumber (sliced)
- 3 Tbsp Salt
- Vinegar to cover
- Little God Rye - Sweet & Sour Spicy Ketchup
- Hi-Melt Cheese Slices
- Lettuce Leaves
- GF or Normal Burger Buns
Combine all burger ingredients in a bowl, divide into 6 balls and smash together with the palm of your hands until combined, next, flatten into patties. Now, cover and put in the fridge for at least 1 hour before cooking.
Remove from the fridge and leave to get to room temperature.
Preheat your BBQ or fry pan. Lightly spray your burgers with canola spray oil. Grease the grill rack to prevent your burgers from sticking. Cook for around 6 minutes on each side or until cooked through. Once nearly cooked put two slices of hi melt cheese slices on and cover over with a metal bowl or pan lid, this helps the cheese melt all around the burger!
Instructions Pickled Cucumber
Slice a cucumber and pop into a large bowl. Next, cover with the salt and mix the salt into the cucumber, now pop into a sterilized jar and cover with vinegar.
Instructions Cheese Sauce
Put a large saucepan on medium heat and then add the butter and melt.
Next, add the flour and whisk until you cook out the flour, 2-3 minutes.
Now, slowly add the milk in parts and keep whisking until all the milk is added.
Next, take off the heat and add the cheese and put back on the heat and whisk again until the cheese is fully melted and there are no lumps.
Season with salt and pepper.
Allow to go cold before using, fridge over-night and in a bottle works best.
Toast your buns insides and then place Little God Rye - Sweet & Sour Spicy Ketchup on each inside of the bun and then lettuce, burger, pickled cucumber & cheese sauce.