Traditional Cheeseburger
Ingredients
- 600 gGround beef 20% fat (shaped into a patty)
- 4 pcCheddar cheese (sliced)
- 4 pcMilk bread, artisanal (halved)
- 2 pcRound tomato (sliced)
- 1 pcRed onion (thinly sliced)
- 4 pcIceberg lettuce (whole leaf)
- 8 pcSweet and sour gherkin (sliced)
- 40 gUnsalted butter (softened)
- 4 tbspMustard
- 4 pinchGray sea salt
- 4 pinchBlack pepper ground
- 4 pcBrioche burger bun (sliced in half)
- 4 tbspKetchup
Method
A thick patty, well-seared on the outside with a juicy center, topped with a melting cheddar slice coating the meat. The butter-toasted bun adds crunch against the freshness of iceberg lettuce and red onion.
- 1
Slice the round tomato and red onion into thin rounds. Slice the sweet and sour pickles on a bias. Detach a nice leaf of iceberg lettuce.
- 2
Slice the brioche burger bun in half. Spread butter on the inside faces. In a hot pan, brown the bun until golden and crispy.
- 3
Form a thick patty with the ground beef. Season generously with grey sea salt. Sear over high heat in a pan with a drizzle of oil to create a brown crust. Flip halfway through cooking.
- 4
Place the cheddar slice on the hot steak. Cover the pan for 30 seconds so the residual heat melts the cheese over the meat.
- 5
Spread mustard on the bottom bun and ketchup on the top bun. Layer the lettuce, tomato, cheesy steak, onions, and pickles. Close with the top bun.
Frequently asked questions
How do you get this dish right?
- Never press the patty with your spatula, or you'll squeeze out all the juices.
- Let the steak rest for a minute after cooking to allow the fibers to relax.
- Use meat with 20% fat content to ensure juiciness.
How long does this dish keep?
Eat immediately. The bun softens quickly when in contact with sauce and heat.
