The Ultimate Homemade Beef Burger
Thick, juicy burgers made from quality beef mince. A simple recipe that beats anything from a supermarket.
Ingredients
- 500g beef mince (20% fat)
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
- 4 brioche burger buns
- 4 slices mature cheddar
- 4 leaves crisp lettuce
- 2 ripe tomatoes, sliced
- 1 red onion, thinly sliced
- Pickles
- Tomato ketchup and mustard to serve
Divide the mince into 4 equal portions and shape into patties slightly larger than your buns — they shrink as they cook. Press a small indent in the centre of each to prevent doming.
Season generously with salt and pepper just before cooking.
Heat a griddle pan or barbecue to high heat. Cook the patties for 3-4 minutes on the first side until a deep crust forms.
Flip, top with cheddar, and cook for a further 3 minutes for medium. Add a splash of water to the pan and cover loosely to melt the cheese.
Toast the brioche buns in the pan or on the barbecue for 30 seconds.
Assemble: sauce on both bun halves, lettuce, tomato, patty with melted cheese, onion rings, pickles.
Secret to a great burger
- 20% fat mince: Lean mince makes dry burgers. The fat is flavour.
- Don't overwork: Handle the meat as little as possible. Overworking makes tough patties.
- Don't press: Never press down on a cooking burger — you're squeezing out the juices.
Key Facts
- Prep Time
- 1h 0m
- Cook Time
- PT8M
- Servings
- 4
- Difficulty
- Easy