I believe the best burgers are cooked over charcoal, but to achieve a similar result, just add a few pre-soaked woodchips to the barbecue for a smoky flavour.
2 tablespoons japanese mayonnaise
1 tablespoon american mustard
500g best-quality minced beef
1 cup roughly chopped flat-leaf parsley
freshly ground black pepper
8 thick slices quality cheddar
4 soft crusty burger rolls, split lengthways
1/4 iceberg lettuce, shredded
pickled jalapeño chillies
1. Prepare your barbecue for direct cooking over a medium heat, or preferably prepare a charcoal fire.
2. Mix the mayonnaise and mustard together and set aside.
3. In a large bowl, combine the mince with the parsley, and salt and pepper to season. Mix well, then divide into four even portions.
4. Divide each portion in half and shape into equal-sized patties.
5. Place one slice of cheese on top of each of the four patties. Top with the remaining four patties, sandwiching the cheese in between. Press together into four large single patties, ensuring the edges are sealed.
6. Season the patties lightly. Place directly on the barbecue, or on a rack over the charcoal grill. Cook evenly for about 15 minutes, turning the patties often once they have sealed and the meat is well cooked. Place the remaining cheese slices on top and allow to melt.
7. Toast the buns on the barbecue, cut side down only, then remove.
8. Spread a good tablespoon of the mayo mixture onto the base buns. Add the shredded lettuce. Top with the patties, chillies and ketchup, if using.
9. Top with the other bun half and chomp down.