A succulent burger, with perfectly caramelised edges, that pairs perfectly with Tuckshop’s burger sauce. The hot pan and pressure of smashing the patties results in a delicious dark crust and impeccable flavour. Keep it simple with some fresh lettuce, tomato, onion and let the burger speak for itself.
500g organic beef mince
2 tsp salt
1 tsp coarsely, freshly ground pepper
4 brioche buns
3 tbsp olive oil
Tuckshop burger sauce
2 tomatoes, thinly sliced
½ red onion, thinly sliced
4 leaves of oak or butter lettuce
4 slices of American cheese
Add the beef mince to a medium sized bowl and season with salt and pepper and thoroughly combine.
Divide the mince into 4 even sized balls and set aside.
Heat a large cast iron pan on medium heat and once hot, add lightly toast the brioche buns. Be careful not to burn them.
With the pan on medium-high heat, add the olive oil and once hot, add the burgers in and press down firmly with a burger press or the back of another pan. You want them to be about 1cm thick and the more messy the edges, the better as they’ll get nice and crispy.
After 1-2 mins or when the underside is golden, flip and add a slice of cheese.
Continue cooking for another 1-2 mins.
To assemble, spread the burger sauce on the bottom piece of the bun, followed by the pattie, pickles, tomato, onion, lettuce and then top with the bun.