Classic American Hamburger

Method

1. 1

   Shape and season the patties

   With cold mince, gently shape 4 patties about 2 cm thick and slightly wider than the buns, without compacting; season both sides with salt and pepper.

2. 2

   Toast the buns

   Heat a dry frying pan over medium heat, then toast the cut sides of the buns for 1 to 2 minutes until lightly golden; set aside and wipe away crumbs.

3. 3

   Heat the pan

   Heat the oil in the clean pan over medium-high heat for about 1 minute, until shimmering but not smoking.

4. 4

   Cook the patties

   Cook the patties over medium-high heat for 3 to 4 minutes per side, turning once, and longer if needed, until browned and the centre of each reaches 71°C (160°F) on a food thermometer.

5. 5

   Melt the cheese

   Place a cheddar slice on each patty, cover the pan and cook over low heat for 30 to 60 seconds until the cheese is melted.

6. 6

   Assemble the burgers

   Spread mayonnaise on the bun bases and mustard and ketchup on the tops; layer lettuce, patty, tomato and onion on each base, then cap with the tops and serve straight away.

Tips

• Keep the mince cold and handle it as little as possible; do not compact the patties.
• Check the centre of every patty with a food thermometer; cooking time varies with thickness and pan heat, so cook longer if needed.
• Wipe toasted bun crumbs from the pan before adding oil so they do not scorch.

Swaps

• Use another mild melting cheese in place of cheddar.
• Swap red onion for thinly sliced white onion.

Storing

These burgers are best served straight away. Refrigerate leftover cooked patties promptly in a covered container for up to 2 days and reheat until steaming hot; store fresh toppings separately.