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
Better version
Steak mince patties with mature cheddar, caramelised onions and a toasted seeded bun.
Per serving£3.45
Total cost£6.90
Time40 min
Ingredients for 2
- Patties
- 400 g steak mince (20% fat)
- 2 slices mature cheddar
- To serve
- 2 seeded brioche-style buns , toasted
- 1 large onion , sliced
- 1 tbsp butter
- 4 slices streaky bacon
- 2 baby gem leaves
- 2 tbsp burger sauce
Method
- Cook the sliced onion gently in the butter for 12-15 minutes until soft and golden, then set aside.
- Fry the bacon in the same pan until crisp.
- Loosely shape the mince into two thick patties, season, and press a dimple in the centre.
- Fry over high heat for 3-4 minutes each side, adding the cheddar to melt at the end.
- Toast the cut sides of the buns in the pan.
- Build with burger sauce, baby gem, the patty, bacon and caramelised onions, 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.
