Classic burger

Name: Classic burger
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Estadounidense
Ingredients: 20 g Butter; 1 u Tomato; 0.5 u Onion; 1 teaspoon Mustard; Salt; Black pepper; 1 tablespoon Vegetable Oil; 0.5 teaspoons Paprika; 600 g Ground Beef; 2 tablespoons Tomato Ketchup; 4 leaves Lettuce; 4 u Sesame Seed Burger Buns; 4 u Dill Pickles; 4 tablespoons Mayonnaise; 4 slices Cheddar Cheese

Hamburguesa clásica

Easy

Contains allergens

LecheMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 24 min
Servings: 4

Summary

The American diner burger made at home: freshly minced beef, melted Cheddar, lettuce, tomato, pickles and a house sauce in a bun toasted in butter.

Ingredients

4 servings

Add to Bring!

20 g Butter (for toasting the buns)
1 u Tomato (large, sliced)
0.5 u Onion (in thin rings)
1 teaspoon Mustard (yellow)
Salt (to taste)
Black pepper (to taste)
1 tablespoon Vegetable Oil
0.5 teaspoons Paprika
600 g Ground Beef (beef, 20% fat)
2 tablespoons Tomato Ketchup
4 leaves Lettuce (iceberg or cos)
4 u Sesame Seed Burger Buns
4 u Dill Pickles (thinly sliced, one finely chopped for the sauce)
4 tablespoons Mayonnaise
4 slices Cheddar Cheese

Instructions

For the sauce, mix the mayonnaise, ketchup, mustard, paprika and the very finely chopped pickle. Keep it in the fridge.
5 min
Divide the beef into four and shape patties about 2 cm thick, slightly wider than the buns as they shrink. Press a shallow dip into the centre with your thumb so they do not dome, and keep them chilled until you cook them.
5 min
Split the buns, butter the cut sides and toast them in the frying pan until golden. Set aside.
3 min
Heat a cast-iron pan or griddle with the oil until very hot. Season the outside of the patties with salt and pepper and cook without moving them until a good crust forms.
4 min
Turn them just once, lay the Cheddar on top, cover for a minute so it melts and finish cooking until the centre reaches 71 °C.
4 min
Build the burgers: sauce on the base, lettuce, tomato, the cheese-topped patty, pickles and onion, with more sauce on the lid. Serve straight away.
3 min

Notes

The key is meat with around 20% fat, such as chuck or flank, freshly minced and handled as little as possible: if you knead it, the burger turns dense and dry. Salt only the outside, just before cooking; salt mixed in ahead of time gives it a sausage-like texture. For the smash version, shape 90 g balls, press them down hard with a spatula on a very hot griddle and stack two per bun. For safety, minced beef should be cooked until the centre reaches 71 °C, especially for children, pregnant women and older people. Raw patties freeze well, separated with baking paper.