Mix mustard and mayonnaise in a small bowl and set aside.
2
Form your beef into balls (size should be between a golf ball and tennis ball) and then smash them to be very thin. Add a generous pinch of salt to each patty.
3
Add sunflower oil and butter to a very hot skillet and carefully rotate skillet to spread the grease.
4
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
5
Flip the patties once they've formed some crust and add a slice of Barber's Cheddar cheese to each patty.
6
Once the patty is cooked (approximately 1 to 1.5 minutes total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.
7
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
8
Remove buns from heat and add some of the mustard/mayo sauce to both sides of your buns.
9
Add two cheeseburger patties per bun, top with some of chopped red onion and sliced pickle, and place the top of the bun over it.
Mix mustard and mayonnaise in a small bowl and set aside.
2
Form your beef into balls (size should be between a golf ball and tennis ball) and then smash them to be very thin. Add a generous pinch of salt to each patty.
3
Add sunflower oil and butter to a very hot skillet and carefully rotate skillet to spread the grease.
4
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
5
Flip the patties once they've formed some crust and add a slice of Barber's Cheddar cheese to each patty.
6
Once the patty is cooked (approximately 1 to 1.5 minutes total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.
7
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
8
Remove buns from heat and add some of the mustard/mayo sauce to both sides of your buns.
9
Add two cheeseburger patties per bun, top with some of chopped red onion and sliced pickle, and place the top of the bun over it.
