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Peter rescues the owner of McBurgertown from a fire, gets free burgers for life and eats thirty of them in one sitting, which gives him a stroke. Their flagship is the burger on the counter behind him, so that is the one I built.
Half a pound of beef in a single patty, and otherwise nothing clever at all: mustard, ketchup, pickles, onion, cheddar. It is a fast-food classic scaled up until it stops being sensible, and the cross-section is the best argument for it. There is no score on this one because the point was never the burger, it was the count. I managed three. Peter is out of his mind, and there is no way anyone reaches thirty.
Ingredients
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- Ground beef225 g ground beef (80/20), one patty
- Burger bun1 large burger bun
- Cheddar2 slices cheddar
- Dill pickle4 pickle slices
- White onion2 tbsp diced white onion
- KetchupKetchup
- Yellow mustardYellow mustard
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Shape the whole half-pound into one patty, wider than the bun, and season both sides heavily.
- 2Cook it on a hot pan without pressing it — this one is thick, so give it about 4 minutes a side.
- 3Lay both slices of cheddar on at the end and cover the pan to melt them.
- 4Toast the bun.
- 5Spread mustard and ketchup on the bottom bun, then the pickles and the diced onion.
- 6Set the patty with its cheese on top and close it. Cut it in half to see what you have done.
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