Big, Juicy Hamburgers

Name: Big, Juicy Hamburgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Western
Ingredients: 800g – 1kg / 1.6 – 2 lb ground beef (mince), 20%+ fat; Salt and pepper; 3 onions, peeled and sliced into rings; 2 tbsp oil; 4 – 8 slices cheese of choice, I use Swiss; 4 soft hamburger buns, lightly toasted; Lettuce, tomato slices; Ketchup, mustard, relish, sliced pickles

35 min·Western

1 / 5

Prep15 min

Cook20 min

Total35 min

My Korean Kitchen

Ingredients

Hamburger Pattie

800g – 1kg / 1.6 – 2 lb ground beef (mince), 20%+ fat
Salt and pepper
3 onions, peeled and sliced into rings
2 tbsp oil
4 – 8 slices cheese of choice, I use Swiss

Hamburger

4 soft hamburger buns, lightly toasted
Lettuce, tomato slices
Ketchup, mustard, relish, sliced pickles

Instructions

6 steps

Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") – don't press hard, light fingers = soft juicy patties.

2 min

Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).

Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.

Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.

4 min

Meanwhile, toast the cut side of the buns lightly.

To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.

Progress

0 / 6 steps