I must have been about 15 the first time I went to Fatburger in Southern California. For a burger lover, this place is heaven on earth. Their menu is simple and you really just order by how hungry you are. There is a small burger which consists of a 2.5 oz patty, a medium with a 5.3 oz patty, the large which ups the score to a juicy 8 oz patty, the XL with two 8 oz patties and the XXL with three 8 oz patties.
I chose the XXL but then I was a growing boy and spent a lot of time doing sport. My son is now 15 so I decided to make him the healthier option of the XL and this is the recipe.
If you’ve ever been to Fatburger, you know how good it is. You will want to experience this at home. If you haven’t been to Fatburger, now is your chance to see what all the fuss is about without having to travel.
The basic burger, whatever size comes with lettuce, tomato, mayonnaise, mustard, onion and pickle relish. You can also top it up with cheese, fried egg, chilli and/or bacon. This is the cheeseburger XL version.
At Fatburger, the patties are formed on the grill. A large FAT meat disc is placed on the grill that the pressed into a patty with a large spatula. The grill is as hot as they can get it so the meat is nicely charred. You can also choose how you want your burger cooked from rare to well done. I went for medium rare.
When cooking medium rare, it is essential that you use the best quality steak mince you can find. This burger had an 80% meat 20% fat mix just like they have at Fatburger.
- 16oz steak mince formed into two fat discs
- 1 plain hamburger bun
- 1 tablespoon mayonnaise
- A squirt of French’s yellow mustard
- 2 tablespoon pickle relish
- A handful of shredded lettuce
- A handful of chopped onion
- 2 slices of American cheese
- butter to spread on the buns
- Vegetable oil for grilling
- Salt and pepper
- Butter your bun on both half and toast in a pan. This is not done at Fatburger but I like it this way so that’s what I do.
- Place the two buns side by side and spread the mayonnaise on the top bun.
- Carefully top the mayonnaise with the shredded lettuce. It has to all sit on top.
- Now heat your grill or pan so that it is as hot as you can get it.
- Place the meat discs on the grill and smash them with a large flat spatula.
- Season generously with salt and pepper.
- Fry for about two minutes and then flip the patties over.
- Season again with salt and pepper and then top each patty with a slice of American cheese.
- When the cheese melts down the side of the patties, your burger will be about medium rare.
- Place one patty with the cheese side down on the bottom bun. Then top with the other patty, again cheese side down.
- Squirt with French's yellow mustard and cover with pickle relish and onions.
- Carefully bring the two halves together and enjoy.