Cheeseburger
Juicy seasoned beef patties with melted mature cheddar, toasted brioche buns and crisp toppings — an easy weeknight winner.
This is the straightforward cheeseburger you actually want when you need something comforting, quick and utterly satisfying. Juicy, seasoned beef patties get a quick sear for a caramelised crust, then top up with melted mature cheddar and the classic trimmings.
Make it for a speedy weeknight dinner or a laid‑back weekend feast — simple technique, big flavour. No faff, just a proper burger.
Ingredients
- 300 g beef mince
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 5 ml Worcestershire sauce
- 1 brown onion — thinly sliced
- 40 g mature cheddar — about 2 slices
- 2 brioche buns — split
- 15 g unsalted butter
- 1 tomato — medium, sliced
- 4 gherkins — thin slices
- 2 leaves baby gem lettuce — washed and dried
- 30 ml ketchup
- 30 ml mayonnaise
- 15 ml vegetable oil
Equipment
- digital kitchen scales
- instant-read thermometer
Instructions
Put the beef mince in a mixing bowl. Sprinkle in the sea salt, black pepper and Worcestershire sauce. Mix very gently with your hands until just combined — do not overwork. Divide into two equal portions (about 150 g each) and shape into patties slightly wider than the buns; press a shallow 1 cm dimple in the centre of each patty so they stay flat while cooking.
Cover the patties and chill in the fridge for 30 minutes to firm up. This helps them hold their shape on the hob.
Meanwhile, prepare the toppings: thinly slice the brown onion and tomato, slice the gherkins, wash and dry the baby gem leaves and split the brioche buns. Pat the buns dry and spread the unsalted butter on the cut sides.
Heat a frying pan over medium and add about half the vegetable oil. Add the brown onion with a pinch of sea salt and fry, stirring occasionally, until softened and lightly caramelised, 6–8 minutes.
Wipe the pan clean, then return to medium–high heat. Add the remaining vegetable oil. Place the chilled patties in the pan (do not press them down) and cook the first side for 3 minutes 30 seconds. Flip and cook the second side for 3 minutes 30 seconds; in the final 30 seconds place the mature cheddar on each patty to melt.
Transfer the cooked patties to a plate and rest for 5 minutes. Resting lets the juices redistribute so the burger stays juicy when you bite in.
While the patties rest, toast the buttered brioche buns cut-side down in a clean frying pan over medium for 1–2 minutes until golden.
Build the burgers: spread ketchup on the bottom bun and mayonnaise on the top bun. Add baby gem lettuce, a tomato slice, the rested cheeseburger patty, some fried onion and gherkin slices. Close with the top bun and serve immediately.
Tips
- Make a shallow dimple in each patty so it cooks flat rather than doming up.
- Chilling the patties for 30 minutes firms them so they won’t shrink or fall apart on the hob.
- Don’t press the patties while cooking — you’ll squeeze out the juices and make them dry.
- Toast the buns in the same pan while the patties rest for maximum flavour and to keep things warm.
- Cooked burgers keep in the fridge for up to 2 days; reheat gently in a 160°C fan/180°C conventional oven until warmed through.
Substitutions
beef mince → minced lamb, same weight
Noticeably differentmature cheddar → Red Leicester or Monterey Jack, same weight
Stays closebrioche buns → seeded burger buns or toasted sourdough slices
Stays closebrioche buns → large baby gem lettuce leaves for a low‑carb option
Noticeably different
Nutrition
Per serving · estimated
- 737
- Calories
- 48 g
- Protein
- 44 g
- Carbs
- 41 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 900 mg
- Sodium
FAQ
How do I know when the patties are cooked?
Use an instant‑read thermometer — minced beef should reach about 70°C for safety. If you don’t have one, cut a small slither into a patty: juices should run clear and the meat not be pink in the centre.
Can I make the patties ahead and freeze them?
Yes — shape patties, freeze on a baking tray until firm, then bag. Cook from frozen; add a couple of minutes per side. Thawed patties also cook fine if you let them defrost fully in the fridge first.
Why did my burger go flat or fall apart?
Most likely overworking the meat when mixing or not chilling the patties. Handle gently and chill for at least 30 minutes to help them keep their shape.
Can I use leaner mince to reduce fat?
You can, but very lean mince tends to dry out. For juiciness, 15–20% fat mince is a good balance.
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