1kgminced beef600g sirloin, 250g brisket, 150g short rib (see notes)
4brioche burger bunsideally sesame seeded
60gcaramelised onions or 1 large yellow onion
Freshly ground pepper
Saucesuch as ketchup, mustard, burger sauce, relish (optional, to taste)
If mincing your own beef, place the meat and mincer in the freezer for 30 minutes. This will make it easier to mince the beef at home.
Season the minced beef and split into 8 125g portions. Form into thin patties (approx. 3-5mm) and season with salt and pepper.
Slice the buns so the bottom is slightly thicker than the top, in order to accommodate the weight of the patties. Lightly toast under the grill or on the barbecue for 1-2 minutes, being careful to avoid burning.
If cooking the burgers on the barbecue, rub each patty with a little oil and cook for 2 minutes on each side. As soon as you flip the patties, top with a slice of cheese, allowing it to melt.
If cooking in a pan, heat a little oil in the pan then add the burgers, leaving plenty of space. You may need to cook in batches, or in multiple pans. Cook over a high heat for 2 minutes, then flip and add the cheese. After 1 minute, add a splash of water to the pan and cover. This will help the cheese to melt and the burgers to cook more evenly. Cook for another minute.
Remove the patties from the barbecue/pan and leave to rest for a minute while you assemble the rest of the burger.
On the bottom half of the bun, spread some sauce of your choice, followed by a handful of shredded lettuce, and a thin slice of raw onion (if using). Add the first patty, followed by the second patty. Finish with a tablespoon of caramelised onions (if using).
General minced beef is fine if you don’t have access to a butcher, mincer, or butcher who’ll mince the meat for you, but it’s worth investing in the best quality beef you can afford as it’s prepared with just a little salt and pepper to really accentuate the quality of the beef. Onions, breadcrumbs, or herbs are completely unnecessary when good-quality meat is used.