Mains
American
AmericanClassic Beef Burger
A proper beef burger at three levels, from a quick value-mince patty to a dry-aged chuck-and-brisket blend on a brioche bun. The tiers differ in the meat, the cheese and how the patty is cooked.
Nut-free
Budget version
Value mince patties, a slice of processed cheese and soft white baps.
Per serving£1.70
Total cost£3.40
Time20 min
Ingredients for 2
- 300 g value beef mince
- 2 slices processed cheese slices
- 2 soft white burger baps
- 2 slices tomato
- 2 handfuls shredded iceberg lettuce
- 2 tbsp tomato ketchup
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Shape the mince into two patties slightly wider than the buns and season well.
- Heat the oil in a frying pan over medium-high heat.
- Fry the patties for 4-5 minutes each side until cooked through.
- Lay a cheese slice on each patty for the last minute to melt.
- Build the burgers in the baps with ketchup, lettuce and tomato, and serve.
Equipment
The three ways, side by side
Budget
Value mince patties, a slice of processed cheese and soft white baps.
Better
Steak mince patties with mature cheddar, caramelised onions and a toasted seeded bun.
Ultimate
A dry-aged chuck and brisket blend, smashed for a deep crust, with aged Gruyere and a homemade brioche bun.
