Homemade Cheeseburger
Contains statutory allergens: Milk / dairy, Gluten, Eggs, Mustard
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Ingredients (11)
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Instructions (5)
Slice the tomatoes and red onion thinly. Rinse and shred the iceberg lettuce, and slice the pickles.
Divide the ground beef into 125 gram portions and gently shape into burger patties slightly wider than the buns. Season generously on both sides with salt and pepper.
Heat a dry frying pan or griddle over medium heat. Lightly toast the cut sides of the brioche buns until golden and set aside.
Heat the rapeseed oil in a heavy skillet over high heat. Fry the patties for about 3 minutes until well-browned, then flip. Place a slice of cheddar cheese on each patty, cover with a lid, and cook for another 2 to 3 minutes until the cheese is melted.
Spread hamburger sauce over the toasted bun bases. Layer with iceberg lettuce, the cheesy beef patty, tomato slices, red onion, and sliced pickles, then close with the top buns and serve immediately.
