A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? But do you opt for a single thick patty that's pink inside or two thin patties? Brioche bun or potato bun? Pickles or no? And what about the sauce? There's plenty of room for variation - it's all about personal preference and big flavour.
- 1 onion, sliced into thick rounds
- Olive oil, for drizzling
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 700 gm minced beef chuck (see note)
- 4 slices cheddar
- 4 brioche buns, halved
- Dijon mustard (optional), to serve
- 2 large tomatoes, thickly sliced
- ½ iceberg lettuce, coarsely torn or sliced
- 1Heat a barbecue to medium-high heat. Drizzle onion slices with oil, season to taste and grill, turning occasionally, until browned and tender (8-10 minutes). Transfer to a bowl, separate into rings and add vinegar and sugar, season to taste and mix well.
- 2Divide mince into 4 and gently form into patties about 1.5cm thick, rotating, cupping and patting the meat so it comes together, but doesn't get too compressed. Make an indentation in the centre of each patty with your thumb (to prevent the patty forming a dome when it cooks).
- 3Season patties on one side to taste and barbecue, seasoned-side down, until well browned (2-3 minutes). Turn, top with cheese and grill until cooked to your liking (3-4 minutes for medium).
- 4Meanwhile, toast cut sides of buns on the barbecue, spread bases with mustard and top with patties, tomato, lettuce and onion, sandwich with tops and serve.
Ask your butcher to mince the steak with a good marbling of fat – 20 per cent fat is a good ratio for juicy burgers.
Drink Suggestion: Gutsy, full-bodied zinfandel, or a frosty beer. Drink suggestion by Max Allen.