Homemade Beef Burger

1Preparation

1. Divide the beef into 4 equal portions of about 175 g each, without kneading.
2. Gently shape each portion into a patty 2 cm thick and 1 cm wider than the bun.
3. Press a small dimple into the centre of each patty with your thumb so it doesn't puff up while cooking.
4. Keep the patties in the fridge until cooking time.
5. Mix the mayonnaise, ketchup and mustard to make the sauce.
6. Wash and dry the lettuce, and slice the tomato, onion and pickles.

2Cooking

1. Split the buns, butter the cut sides and toast them in a large pan until golden.

   🔥 medium heat⏱ 2 min timer
2. Heat a heavy cast-iron pan or griddle without oil until very hot and just starting to smoke.

   🔥 high heat⏱ 4 min timer
3. Season both sides of the patties with salt and pepper only now, then lay them in the pan and leave them unpressed and unmoved until a dark brown crust forms.

   🔥 high heat⏱ 4 min timer
4. Flip the patties and cook the second side.

   🔥 medium heat⏱ 3 min timer
5. Put a cheddar slice on each patty and cover the pan until the cheese melts. The burger is done when the juices run clear with no pink in the centre (71°C on a thermometer).

   🔥 medium heat⏱ 2 min timer

3Serving

1. Spread sauce on the bottom bun, then layer lettuce, tomato, the cheesy patty, onion and pickles.
2. Spread sauce on the top bun, close the burger and serve at once with fries or coleslaw.

💡 Tips & common mistakes

• Common mistake: pressing the patty with a spatula in the pan. It squeezes out the juices and fat and leaves the burger dry.
• Don't mix salt into the meat ahead of time or knead it; that makes the patty dense and sausage-like instead of tender.
• Very lean beef makes dry burgers; ask the butcher for mince with about 20% fat.

🔁 Substitutions

• Minced lamb, or a mix of lamb and beef, can be used.
• The patties can be grilled over charcoal for 4 minutes per side instead of pan-cooked.