• Ground beef (Chuck/Brisket), 80/20 lean-to-fat ratio
• Salt and black pepper (to taste)

Thai Chimi blend:

• Thai salsa and chimichurri (mixed or layered to taste)
• American cheddar cheese
• Grilled onions

1. Use 170–225g of ground beef per patty for standard-sized burgers.
2. Gently form into round patties about 2 cm thick. Avoid overhandling to maintain tenderness.
3. Press a thumbprint into the center of each patty to prevent puffing during cooking.
4. Season both sides with salt and pepper just before cooking to preserve moisture.
5. Preheat grill to medium-high heat (250°C).
6. Grill patties for 3–4 minutes per side for medium doneness (internal temp: 60°C). If using cheese, place it on the patty during the final minute of cooking.

Classic cheese burger:

1. Spread classic sauce on both sides of the bun.
2. Add grilled patty topped with melted cheddar.
3. Layer with lettuce, tomato, and red onion.

Truffle mushroom burger:

1. Spread truffle mayo sauce on the bun.
2. Place grilled beef patty with melted Swiss cheese.
3. Top with sautéed mushrooms and baby arugula.

Thai Chimi burger:

1. Spread Thai chimi sauce on the bun.
2. Add grilled patty with melted cheddar.
3. Top with grilled onions.