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.
Serves 4
Ingredients
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
Pickles
Method
- 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.
