Classic cheeseburger
Thick beef patties seared hard in a hot pan, topped with melting cheddar and stacked in toasted buns with lettuce, tomato, onion and pickles.
Method
- 1
Divide the beef into four 150 g portions and shape each loosely into a patty about 2 cm thick and a little wider than the buns.
- 2
Press a shallow dip into the centre of each patty with your thumb so it stays flat as it shrinks.
- 3
Chill the patties on a plate so they firm up and hold together in the pan.
- 4
Spread the cut sides of the buns with butter and toast them, cut side down, in a dry frying pan until golden.
- 5
Heat a heavy frying pan or griddle over high heat until a drop of water skitters across it.
- 6
Season the patties generously on both sides with the salt and pepper just before they go in.
- 7
Cook the patties without moving them until a dark brown crust forms underneath.
- 8
Flip them, lay a slice of cheddar on each and cover the pan with a lid for the last minute so the cheese melts.
- 9
Move the burgers to a plate and let them rest briefly while you start building.
- 10
Spread the bun bases with ketchup and mustard and add the lettuce.
- 11
Set the burgers on top, followed by tomato, onion and pickles, then the bun lids.
Notes
- Salt only the outside, right before cooking. Salt mixed into the mince gives a dense, springy, sausage-like texture.
- Cooked this way the burgers are medium. Minced beef is safest cooked until the centre reaches 71°C, which takes about 2 minutes longer.
- If your pan only fits two patties, cook in batches and keep the first ones warm in a low oven.
Equipment
Heavy frying pan or griddle, Second frying pan, Lid or metal bowl, Fish slice