Classic Burger
Burger, the ultimate sandwich. Sandwiches in general are so versatile, there are so many different styles of buns and fillings that it`s really easy to get lost experimenting with it, but a classic burger will always have a place in our hearts. Kraft cheese, soft bun, and simple ground beef… This is our favourite recipe for a simply delicious burger, just remember, they`re so good you might need a couple extras….
As a rule for making great burgers, prepare all your toppings before you get to the meat, so the burger can be enjoyed perfectly melty and warm.
Slice a Spanish Onion thinly and separate 1 teaspoon of it. Chop the teaspoon into small pieces and reserve for the sauce.
In a small bowl, mix 2 tablespoons of ketchup, 2 tablespoons of mayo, 1 tablespoon of yellow mustard, 1 pickle chopped into small pieces, 1 teaspoon of pickle juice and the reserved teaspoon of chopped onions. Reserve the sauce at room temperature.
Add 1 tablespoon of oil to a large pan and add julienned (sliced) onions. Keep the heat on medium and stir occasionally until they`re softened and lightly browned, this will take about 8 minutes but be patient, you don`t want to burn the onions. Once they`re fully caramelized, add 1 teaspoon of soy sauce and remove from heat. Stir for a minute or so and reserve in a bowl on top of the stove, to keep them warm.
Now, onto the actual patties. Add 1 and a half pounds of ground beef to a large bowl and add salt and pepper to taste. Be generous with your seasoning, it will taste better. Chop one tablespoon of the caramelized onions into small pieces and mix it into the meat. Portion into 8 equal-sized balls.
Lightly press them down until they`re about 2 cm larger than the bun you are going to use. The meat will shrink once cooked, so you want to make sure to have a good meat-to-bun ratio.
If you have a steamer, add the buns to it when you`re ready to fry the patties. If not, just keep them at room temperature. Toasted buns are so good, but if you have a fresh, soft bun and a crispy patty, there is no need to dry out the bun.
Add 1 tablespoon of oil to the same large pan and turn the heat on high. Once the pan is very hot, carefully add the patties and fry them two minutes a side. You want to make sure the pan is nicely oiled so they don`t stick. Make two patties at a time to not overload the pan, too many patties can bring the heat down and make them not as crispy.
Once they`re cooked, add one slice of kraft cheese (from fridge) on top of each patty and immediately remove them from the heat, place one patty on top of the other and onto the bottom bun. Top it with sliced pickles, arugula and sauce to taste.
Simple and delicious. We dare you to eat just one!
Classic Burger
Servings: 4 Double Burgers
Time: 30 minutes
Ingredients
1 Spanish Onion
1.5 Lbs Ground Beef (Chuck preferred)
2 Cups Arugula
8 Slices Kraft Cheese
Pickles (as many as you like)
4 Soft Hamburger Buns
2 Tbsp Ketchup
2 Tbsp Mayo
1 Tbsp Yellow Mustard
1 Tbsp Chopped Pickles
1 tsp Pickle Juice
1 tsp Soy Sauce
3+ Tbsp Oil
Step-by-Step
1. For the sauce, mix ketchup, mayo, mustard, chopped pickles, pickle juice and one teaspoon of chopped onions. Reserve.
2. Thinly slice the rest of the onions and caramelize them in a pan on medium heat with 1 tbsp of oil (about 8 minutes), stirring occasionally. Once they`re almost ready, add 1 tsp of soy sauce and remove from heat. Reserve in a warm place.
3. Make the patties by mixing the ground beef with salt and pepper and 1 tbsp of the caramelized onions (chopped into small pieces). Form them into 8 equal sized patties that are slightly larger than the bun.
4. In a very hot pan with oil, add 2 patties at a time and cook them 2 minutes a side. Add one slice of kraft cheese per patty and remove from heat. Place directly onto the bottom side of the bun.
5. Add caramelized onions, chopped pickles, arugula and sauce to taste.
If you have a steamer, place buns in steamer for 2 minutes before adding the patties to it. It will make them fluffier.
