FORGET Jack's - the burgers are better in Rob Jensen's kitchen, according to the self-proclaimed Gladstone masterchef.
He said he had prepared one of the town's best burgers and he is looking to share his secret.
"I really like hamburgers. I did a bit of research to come up with this recipe," Rob said.
Rob said he first whipped up the special burgers when a friend from Brisbane visited Gladstone.
"I wanted to make her something special, so I made her the burgers," he said.
"She loved them. She was surprised that I could cook though."
And the burgers have been a hit at BBQs ever since.
"I've cooked them for people and they've come back for seconds," Rob said.
As for that secret ingredient - Rob said he was willing to part with the information. This time.
"The secret ingredient is french onion soup, nobody expects that to be on the recipe," he said.
"Plus the cheaper the mince meat, the better the taste."
- 500g beef mince, left out one hour before using (the cheaper the better - the flavour is in the fat)
- Half a packet of french onion soup mix (secret ingredient)
- Flat-leaf parsley chopped
- 1 garlic clove crushed
- 2-3 tablespoons of Worcestershire sauce
- 2-3 tablespoons of Dijon mustard
- 1 egg
- Salt and pepper to taste
- Buns, lettuce, tomato, cooked onion, cheese and sauce
- Mix all the ingredients and shape into four patties. Try to avoid compressing the patties down too much.
- Heat and very lightly oil flat barbecue plate or a frypan to a medium heat.
- Place patties on frypan and cook through, turning once. Cook some sliced onion now as well.
- Lightly warm and toast your hamburger buns.
- Assemble burger and enjoy.