Classic Beef Burger
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Loosely formed patties hit a smoking-hot pan and are left alone to build a brown crust, with no pressing.
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Overworking the ground beef makes a dense, tight patty, and a shallow dent in the center stops it from doming as it cooks. The patty is ready to flip once the edges have browned and set and juices bead on top. Pickles, lettuce and tomato cut through the melted cheddar and rich beef inside a soft brioche bun.
Ingredients
Instructions
- 1
Divide 300g ground beef lightly into two portions without kneading it for long.
- 2
Divide the meat into two 150g portions and shape each into a 2cm thick, 12cm wide patty.
Press a shallow thumb indent in the center so the patties stay flat instead of swelling into a dome as they cook.
- 3
Preheat a grill pan or cast-iron pan over high heat for 2 to 3 minutes, until it is hot enough to produce a faint wisp of smoke.
- 4
Place the patties in the pan and cook for 4 minutes without pressing them down.
Flip only when the edges look browned and set and small beads of juice appear on the surface, which helps preserve the crust.
- 5
After flipping, place one cheddar slice on each patty and cook for 4 more minutes.
Cover the pan for the final 30 seconds so the cheese softens and melts over the top without drying out the meat.
- 6
Toast the cut sides of the brioche buns over medium heat for 1-2 minutes until lightly golden.
Build each burger with mayonnaise, lettuce, tomato, a cheese-topped patty, pickles, and ketchup so the bun stays sturdy.
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