Classic Beef Burger

Method

1. 01

   Step 1: Shape the patties

   Divide the cold mince into four 150 g portions. Don’t knead it — just gather each into a ball and flatten into a patty 1.5 cm thick and about 1 cm wider than the bun. Press a shallow dimple into the centre with your thumb and chill while you prep.

2. 02

   Step 2: Make the sauce

   Stir together the mayonnaise, ketchup, mustard and chopped pickle. Slice the tomato into rounds and the onion into thin rings; wash and dry the lettuce.

3. 03

   Step 3: Toast the buns

   Split the buns, butter the cut sides and toast them face down in a dry pan over medium heat for 1–2 minutes until golden. A toasted crumb won’t go soggy under the sauce and juices.

4. 04

   Step 4: Season

   Season the patties on both sides with salt and pepper just before they go in the pan. Salt mixed into mince ahead of time turns it dense and sausage-like.

5. 05

   Step 5: Sear

   Heat a cast-iron or heavy frying pan over high heat and wipe it with the oil. Add the patties dimple side up and cook for 4 minutes without moving them until a dark crust forms, then flip.

6. 06

   Step 6: Melt the cheese

   Cook the second side for 3–4 minutes, laying a slice of cheddar on each patty and covering the pan for the last minute. The patties are done at 71 °C in the centre: clear juices and no pink.

7. 07

   Step 7: Build and serve

   Spread sauce on both halves of each bun. Stack lettuce, the cheesy patty, tomato, onion and pickles on the bottoms, close with the tops and serve straight away.