Ingredients
- Ground beef patty — 2 x 90g (180g)
- Brioche bun
- Cheddar cheese sliced — 2 pcs (40g)
- Romaine — 3 pcs (10g)
- Roma tomato, sliced — 3 pcs (20g)
- Sriracha Mayo — 10g
- Shoestring fries — 200g
- Water — 1L
- Apple cider vinegar — 1L
- Fine sugar — 500g
- Black peppercorn — 20gli>
- Garlic, smashed — 50g
- Bayleaf — 2 pcs
- Salt — 10g
- Japanese cucumber, sliced — 2Kg
- Kewpie Mayo — 1Kg
- Heinz Ketchup — 200g
- Sriracha — 200g
Method:
Pickled Cucumbers (make the day before):
Combine water, vinegar, sugar, peppercorn, garlic, bayleaf, and salt in a saucepan. Bring to a boil, stirring until sugar fully dissolves. Remove from heat and cool completely.Pack sliced cucumbers into a container, pour brine over, seal and refrigerate overnight.
Sriracha Mayo:
Combine Kewpie mayo, Heinz ketchup, and Sriracha in a bowl and whisk until smooth. Taste and adjust heat level. Transfer to a squeeze bottle and refrigerate until needed.
Cheeseburgers:
Shape ground beef into two round patties (90g each). Press a slight indent in the centre of each to prevent puffing. Season both sides generously with salt + pepper.
Heat skillet or flat-top on medium-high until hot. Place patties on the surface. Cook for 3–4 minutes without pressing down. Flip once. Place one slice of cheddar on each patty immediately. Cook for a further 2–3 minutes until cheese is melted and patty is cooked through.
Toast the brioche bun cut-side down for 30–45 seconds until golden.
Spread sriracha mayo on both buns. Layer romaine, Roma tomato, both cheesy patties, and pickled cucumbers. Cap with the top bun and serve with shoestring fries.
Recipe by: Chef Rizan Zalani at Little Farms Garden Vibes, Singapore
