If you have the time, hand-mince your meat, or at least ask your butcher to mince good-quality beef for you on a coarse attachment. Use any pickle of your choosing but don’t go without – it’s an essential part of a superlative burger.
- 1 white onion
- 800 gm minced beef
- 4 bread rolls
- 1 tbsp olive oil
- 100 gm blue-vein cheddar, sliced (see note)
- 4 baby cos lettuce leaves, torn
- 1 vine-ripened tomato, thinly sliced
- 1 avocado, thinly sliced
- 2 dill-pickled cucumbers, thinly sliced
- To serve: tomato or barbecue sauce
- 1Preheat oven to 150C. Grate half the onion into a bowl, add beef, season to taste and mix well to combine. Form into four patties and set aside. Thinly slice remaining onion and set aside.
- 2Place rolls in oven to heat through. Meanwhile, heat oil in a non-stick ovenproof frying pan over medium heat until hot. Add patties and turn occasionally until cooked medium (8-10 minutes). Top with cheese slices, transfer to oven and cook until cheese melts (2-4 minutes).
- 3Meanwhile, halve rolls and layer lettuce, tomato, avocado, dill-pickled cucumber and reserved onion on bottom halves. Top with burger and serve with sauce to the side.
Blue-vein cheddar is available from select delicatessens and cheese stores. If unavailable, substitute cheddar or blue cheese or a combination of both.
This recipe is from the September 2009 issue of