No fries to go with this burger! Simple and easy but a few tips for better burgers and forget the ketchup.
Cooking method
Mix the ground beef together and divide into 5 equal patties.
Patties should be 1 cm thick and 10 cm wide. Once shaped chill the uncooked burgers in the refrigerator for 10 min.
Preheat your grill or cast-iron skillet and warm over medium-high heat until just smoking. Sprinkle both sides of the patties generously with sea salt. This is not only for flavor but also to build a good crust.
Place the patties on the grill or skillet. They should sizzle upon contact.
Cook 2 min on the first side for medium-rare or 3 min if you like them medium-well. Flip the burgers and top each one with a slice of cheese. Sprinkle with black pepper and cover and cook for 2 to 3 min longer.
Now split the buns and toast cut side. Butter buns and place lettuce, onion and beetroot and then top with the patties and cheese and the other half of the bun.
| Ingredients | Serves 4 and an extra |
| (greedy) 1 | |
| Brisket | 450 gm |
| Sirloin | 450 gm |
| (Coarsely grind meat together) | |
| Sea salt and freshly ground black pepper | |
| Cheddar cheese | 5 slices |
| Burger buns | 5 |
| Butter | 45 gm |
| Beetroot | 5 slices |
| Onion | 5 slices |
| Lettuce | 5 leaves |
