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British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

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Introduction & method

These days, everything seems to be about 'dirty' food, and the best example of this is the good old burger. We're no longer satisfied with grey cardboard, we want juice dribbling down our chins! Healthy-eating fans should leave this page now.

The Juiciest Burger Ever Recipe

In this recipe, I'm grinding my own beef. If you don't have a mincer, you'll need to get your butcher to do this for you (good luck with that!). The beef should be good quality steak, and if it has some fat on it, that's a good thing. But we're adding more fat anyway, about 30%, so don't worry if your beef is lean.

To make the burger patties

Chop the beef, fat and onion into chunks that will fit through your mixer. Do the first grind using the coarse blade. Add the seasoning to the initial grind, change the plate to medium and put the mixture through again.

Divide the mince into 4 equal lumps, and flatten them into a disc about 2.5 cm (1 inch) thick. I usually use a steel ring to get my patties circular. Using your thumb, make a dimple in the top of each patty - this stops it from ballooning into a hollow ball when you cook it.

Heat a heavy skillet to medium heat - if it's non-stick, you don't need to add any oil. You need to cook the patties for 5-6 minutes for medium-rare. Some people insist that you only flip the patties once. Others say flip every 30 seconds. I'm with the frequent flippers. Whatever you do, resist the urge to press the burgers into the pan - that sizzling sound it makes is the juice boiling away.

After 5-6 minutes, remove the patties from the pan, place a slice of cheese on each one and loosely tent in foil. Split your buns (recipe for brioche burger buns here, soft white bread rolls here) in half and lightly toast the cut side. Slice the gherkins and tomatoes, and shred the lettuce. When the patties are rested, put them under a hot grill or blowtorch them to melt the cheese.

Assemble the burger. Bite into it. Howl with glee. Wipe chin. Repeat.

The first video below is an updated version, using soft white bread rools

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The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of The Juiciest Burger Ever on YouTube.

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Ingredients & Info

•  450 grams beef
•  150 grams hard fat (tocino, lardo or similar)
•  1 small onion
•  1 pinch salt
•  1 pinch ground black pepper
•  4 good quality burger buns
•  2 tomatoes
•  200 grams iceberg lettuce
•  100 grams pickled gherkins (dill pickle)
•  4 slices strong melty cheese (cheddar, gruyere, raclette or similar)

Condiments of your choice - ketchup, mayonnaise, mustard, etc

US (cups, sticks, etc)

Makes 4 burgers
Prep time: 10 minutes. Resting time: 10 minutes.
Cooking time: 6 minutes.
Total time: 26 minutes.

Watch the video on YouTube