Light your charcoal, preferably with chimney starter rather than chemical fire starters
The coals will need to burn down to cooking temperature
Be patient: this will take a while
When the coals are coated with white ash (they will glow red in the dark) and all the flames have died down, you’re ready to cook
Pull out a wad of ground chuck steak and form it into a ball with your hands
Squash this down onto a sheet of greaseproof paper so that it forms a burger patty
It should be a bit bigger than the bun to allow for shrinkage during cooking
Place the patty on an oiled preheated barbeque grill and cover the top side with a healthy dose of salt and pepper
Put the thick slice of onion on the barbeque too
Meanwhile, cut the bun in half and toast the cut sides over the barbeque
This will only take a few seconds
When the bottom of the burger has formed a good brown crust, it will easily lift off the barbeque without sticking
Flip it and cook the other side
It won’t take nearly as long
Flip the onion when it starts to brown
Lay a couple of slices of ‘cheese’ over the burger while it’s still on the barbeque
Squirt some Heinz ketchup and French’s mustard on the bottom of the bun
Stick a couple of slices of dill pickle on there
Lay the burger onto your bun base and stack the onion on top
Put the bun lid on top and serve immediately
