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.
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.
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
<iframe title="YouTube video player" src="https://www.youtube.com/embed/qiWvjS7qvuk?HD=1;rel=0;showinfo=0;" "="" frameborder="0" allowfullscreen="" style="border-radius:5px;"></p><p>The second video is for this recipe.</p><p><br /></p></body></html>