- Hot & Bold
- Mains
- Prep 15 min
- Cook 30 min
- Serves 4 double burgers
Crisp edges, soft middle and a serious amount of flavour. The trick is a screaming hot pan and a firm hand at the very start.
Ingredients
For the onions
- 3 large onions, thinly sliced
- 1 tbsp oil
- 1 tbsp butter
- A pinch of sugar
- A pinch of salt
For the burgers
- 500 g beef mince (about 20% fat)
- Salt and black pepper
- 1 tbsp oil
- 8 slices of cheese
- 4 soft burger buns
For the sauce
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp chopped pickles
- Pickle slices, to serve
Method
- Cook the onions with the oil, butter, sugar and salt over low heat for about 25 minutes, stirring now and then, until deep golden and sticky.
- Mix the mayonnaise, mustard and chopped pickles.
- Roll the beef into eight loose balls of about 60 g. Do not compress them.
- Heat a cast-iron or heavy pan until very hot and add a little oil. Put in two balls, press each flat with a sturdy spatula for 10 seconds, and season.
- Cook for 2 minutes until the edges are lacy and dark, scrape underneath, flip, lay cheese on top and cook for 1 minute. Repeat with the rest.
- Spread sauce on the buns, add two patties each, a spoonful of onions and a few pickles.
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