Classic beef burgers
Juicy homemade patties with melted cheese, crisp lettuce and tomato in a toasted bun.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 680 kcalper serving
Ingredients
- Minced beef (20% fat)600 g
- Burger buns4
- cheddar4 slices
- Tomato1
- Lettuce leaves4
- Red onion1
- Ketchup and mustardto taste
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Divide the beef into four balls and flatten them into patties a little wider than the buns. Do not knead the meat too much.
- 2
Press a small dip in the centre of each patty with your thumb so they stay flat while cooking.
- 3
Slice the tomato and onion and wash the lettuce. Toast the cut side of the buns in a pan.
- 4
Season the patties generously and cook them in a very hot pan with a little oil.
- 5
Flip them, lay a slice of cheese on each and cook until the cheese melts.
- 6
Build the burgers with sauces, lettuce, tomato and onion, and serve hot.
Tips and questions
- Why do my burgers shrink and puff up?
- Shrinking is normal with 20% fat. Make the patties slightly wider than the bun and press a small dimple in the centre so they stay flat.
- Can I freeze the patties?
- Yes, raw and separated with baking paper, for up to 3 months. Thaw them in the fridge and season just before cooking.
- How do I know when they’re done?
- For minced beef, 70 °C in the centre is the safe point. Don’t press them with the spatula: you squeeze out the juices.
Enjoy your meal!
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