2 pcs | 20 minutes
Stir aromatics and egg into your minced beef before shaping the patties. This results in a tasty, succulent burger.
- 400 g minced beef, 18-20% fat
- 2 tsp. flake salt
- 2 tbsp. Worcestershire sauce
- 2 tbsp. panko breadcrumbs
- 1 egg
- oil for frying
- salt and pepper
- 2 slices of cheddar
- 3 tbsp. mayonnaise
- 2 tsp. chipotle in adobo sauce (or other chilli sauce)
- 2 quality burger buns
- 2 tbsp. butter
- 1 tomato, sliced
- 1 red onion, sliced
- a few lettuce leaves
- Stir the mince with salt, Worcestershire sauce, panko and egg.
- Shape the mince into 2 evenly-sized burger patties, about 10 cm in diameter and 2.5 cm thick. For best results, use a burger press. Use a spoon to make a dimple in the middle of each patty to prevent it bulging out when frying.
- Fry the patties in oil in a very hot pan. Fry the patties on both sides, and season with salt and pepper. Place the cheese on the patties, and briefly lid the pan so as to melt the cheese.
- Meanwhile, stir chipotle into the mayonnaise. Split the buns and lightly brown them until heated through.
- Spread the buns with mayonnaise, fill with lettuce, beef patty, tomato and onion. Serve immediately.
Three tips for the best burgers
- Don’t press down on the meat; you’ll force out both flavour and juices.
- Make each patty slightly bigger than your bun to allow for shrinkage when fried.
- Dimple the patty in the middle with a spoon to prevent it bulging out/puffing up when you fry it.