Updated: Jun 8, 2020
My love for burgers began when I was 14 and began working at McDonalds. I often wonder how many I have made in my lifetime! Making your own patties is very simple and worth the extra few minutes rather tan store bought ones. They're easy, tender and much softer. There is much debate on what is allowed on a burger... here is one of my favourite combos...
Iceberg lettuce, ripped into big chunks
Onion, sliced and sauted
Brioche burger buns
500g lean mince beef
100g pork mince
*Mix these together well... next...
*Mix in well and sit for 5 minutes
Seperate into 6 balls. If using more or less meat, aim for 100g per ball.
Place on baking paper, keep space in between for when you flatten.
Cover the top with another piece of baking paper.
Do this step right before you intend to cook them.
Flatten with the palm of your hand.
They will shrink a little when you cook, so flatten a little more than you think looks right.
Cook for a few minutes each side, flipping when brown. When flipped, push patty down firmly to re-flatten.
Allow your patties to rest for a few minutes.
As they rest, add the cheese on top to start to melt.
You can also add your cheese on top while they finish grilling.. for this type of cheese I prefer this method.
While meat rests, lightly grill the buns (should only take a minute)