Thin beef patties with browned edges, cheese and pickles.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 600 g beef mince, ideally about 20% fat
- 4 burger buns
- 4 cheese slices
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp neutral oil
- Lettuce and sliced pickles
- 4 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp tomato sauce
Method
- Mix mayonnaise, mustard and tomato sauce. Toast buns.
- Divide chilled mince into four loose balls without kneading.
- Heat a heavy flat pan until very hot and lightly oil it. Add one or two beef balls, cover each with a small piece of baking paper and press firmly with a sturdy spatula for 10 seconds. Remove paper.
- Season and cook for about 2 minutes until browned. Scrape underneath, flip and add cheese.
- Cook for another 1–2 minutes until at least 71°C inside. Repeat without crowding the pan.
- Build with sauce, lettuce, beef, cheese and pickles. Serve immediately.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
