Traditional Cheeseburger

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1022
• Protein: 46 g
• Carbs: 67 g
• Fat: 62 g

Ingredients

• 600 g Ground beef 20% fat ( shaped into a patty )
• 4 piece Cheddar cheese ( sliced )
• 4 piece Milk bread, artisanal ( halved )
• 2 piece Round tomato ( sliced )
• 1 piece Red onion ( thinly sliced )
• 4 piece Iceberg lettuce ( whole leaf )
• 8 piece Sweet and sour gherkin ( sliced )
• 40 g Minimum butter sweet ( softened )
• 4 tbsp Mustard
• 4 pinch Gray sea salt
• 4 pinch Black pepper ground
• 4 piece Brioche burger bun ( sliced in half )
• 4 tbsp Ketchup

Instructions

1. Garnish preparation

   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. Toast the bun

   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. Sear the meat

   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. Melt the cheese

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Eat immediately. The bun softens quickly when in contact with sauce and heat.