Home-Made Burger Cloche

The reason the burgers at proper burger joints are so oozy, melty, succulent and soft is we use a cloche for the last minute or two of the cooking.

A squirt of water on the cooking surface (not the burger) and it steams everything.

We cloche twice - once as the burger is almost cooked when we add the cheese to melt it properly and then a second time when we place on the burger lid and steam for another 15-20 seconds.

They’re super easy to make at home from any old cheap metal bowl and a cupboard knob. We’re having burgers on the grill tonight and I’ll be using this one!

You need a metal bowl and a wooden cupboard knob

Carefully drill a pilot hole through the top of the bowl

Attach the wooden knob and you are done!

Use to cloche your burgers in the pan or on any flat cooking surface. I use this cast iron plate on my BBQ to cook burger rather than cooking them directly on the gill