Wasfetna

Burger

A beef patty with a brown crust and melted cheddar in a toasted bun, with lettuce, tomato and pickles.

Beef burger
Cooking time
25 min
Hands-on time
25 min
Difficulty
Easy
Cuisine
American
Calories
810
Contains
Gluten, Dairy, Eggs

A home burger that rivals a restaurant's comes down to small details: a thumb dimple in the middle so the patty doesn't puff up, salt just before cooking, not earlier, and never pressing it with the spatula. The lettuce under the meat isn't for looks — it's a barrier that keeps the juices off the bread.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the meat patties

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy frying pan — Very hot and holding its heat — a thin base steams the meat.

Method

  1. Shape the meat into patties slightly wider than the buns, and press your thumb into the center of each.

    8 min
    You’ll know it’s ready when

    Each patty has a clear dimple in the middle.

    Tip: The dimple stops the patty puffing up like a ball on the grill.

  2. Salt the patties just before grilling, not ahead of time.

    1 min
    You’ll know it’s ready when

    The salt on the surface has not yet dissolved.

    Tip: Early salting pulls out the protein and turns the disc into a sausage-like consistency.

  3. Grill the patties on a very hot pan without pressing down on them.

    8 min
    You’ll know it’s ready when

    A brown crust has formed on top and the juices are showing on the surface.

    Tip: Pressing with a spatula squeezes out all the juices — never press.

  4. Place the cheese on the patty and cover it for a minute until it melts, then toast the inside of the bun.

    4 min
    You’ll know it’s ready when

    The cheese is melted and the bread is golden inside.

  5. Mix the sauce, spread it on the bread, and arrange the lettuce, then the patty, then the tomato, onion, and pickle.

    4 min
    You’ll know it’s ready when

    The lettuce under the meat protects the bread from the juices.

    Tip: The order of the layers isn't just for looks — the lettuce is the barrier that keeps the bread dry.

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