Beef burger

Divide the beef into 4 portions of 150 g. Shape patties 1.5 cm thick and slightly wider than the bun, then press a dimple in the centre with your thumb so they don't puff up. Don't overwork the meat.

Cold meat holds its shape better, so chill the patties while you slice the vegetables.

Slice the tomato and pickles into 5 mm rounds and the onion into thin rings. Rinse the lettuce leaves and pat them dry.

Split the buns and toast them cut side down in a dry frying pan for 1–2 minutes.

Heat the oil in the pan over high heat. Season the patties with salt and pepper right before cooking and sear for 4 minutes without moving them until well browned.

Flip the patties, lay the cheese on top, lower the heat to medium and cover for 4 minutes so the cheese melts and the meat cooks through.

Cook ground beef all the way through: no pink inside, clear juices, 71 °C in the centre.

Spread mustard on the bottom buns and ketchup on the tops. Build the burgers: lettuce, cheeseburger patty, tomato, onion, pickles and the top bun. Done!