American hamburger

Ingredients

• Ground beef (80/20 lean-to-fat ratio)600 g
• Burger buns (Brioche style)4
• Sliced Cheddar cheese80 g
• Iceberg lettuce4 leaves
• Vine-ripened tomato150 g
• Red onion80 g
• Pickled gherkins60 g
• Unsalted butter (for toasting)20 g
• Fine salt6 g
• Ground black pepper2 g

Allergens

Gluten, Milk
May contain traces of: Sesame, Sulphites, Eggs.

Method

1. Divide the ground beef into four 150g portions and shape into patties slightly wider than the buns, being careful not to overwork or over-compress the meat.
2. Chill the patties in the refrigerator for at least 15 minutes to stabilize the fat and ensure they hold their shape during cooking.
3. Thinly slice the tomato and onion (approx. 3mm); slice the gherkins lengthwise.
4. Slice the buns in half and spread a thin layer of softened butter on the cut sides.
5. Preheat a cast-iron griddle or heavy-bottomed pan to 200-220°C (high radiant heat).
6. Toast the buns on the griddle for about 60 seconds until golden brown and crisp, creating a barrier against meat juices.
7. Season the patties with salt and pepper on the outside just before cooking; sear for 3-4 minutes per side without pressing down with the spatula.
8. After flipping the meat, place a cheddar slice on each patty and cover with a lid for 30 seconds to ensure perfect melting.
9. Remove the meat from the heat and let it rest for 60 seconds to allow the juices to redistribute.
10. Assemble by placing lettuce on the bottom bun (to protect the bread), followed by tomato, the cheeseburger patty, onion, and pickles, then top with the bun crown.