Pan-Seared Beef Hamburgers with Cheddar and Pickles

What you need

• 600 g (1 1/3 lb) ground beef chuck, 80% lean
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tsp neutral oil
• 4 hamburger buns, split
• 1 tbsp butter, softened
• 4 slices cheddar
• 4 leaves iceberg lettuce
• 1 large tomato
• 1/2 small onion
• 8 slices dill pickle
• yellow mustard, to serve
• ketchup, to serve

Method

Restated from the original video

1. 1

   Divide the beef into 4 equal portions. Shape each loosely into a patty about 1.5 cm (2/3 in) thick and a little wider than the buns.

2. 2

   Press a shallow dent into the centre of each patty with your thumb so it stays flat as it cooks. Chill while you prepare the rest.

3. 3

   Slice the tomato into 4 thick rounds and the onion into thin rings. Pat the lettuce dry.

4. 4

   Spread the cut sides of the buns with the butter. Toast them cut side down in a large heavy frying pan over medium heat until golden, 1-2 min, then set aside.

5. 5

   Turn the heat to medium-high and brush the pan with the oil. Season both sides of the patties with the salt and pepper.

6. 6

   Lay the patties in the pan dent side up and cook without pressing until a deep brown crust forms, 3-4 min.

7. 7

   Flip them, lay a slice of cheese on each, and cover the pan. Cook until the cheese melts and the centre reaches 71 °C (160 °F), 3-4 min.

8. 8

   Move the patties to a plate and let them rest for 2 min.

9. 9

   Spread mustard and ketchup on the bottom buns. Add lettuce, a patty, a tomato round, onion rings and 2 slices of pickle.

10. 10

    Close with the top buns and serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.