Juicy Classic Beef Burger
This burger features a tender, juicy beef patty seared to perfection with a smoky crust, layered with a tangy secret sauce and melted cheddar cheese, all nestled in a soft brioche bun. The process involves gentle seasoning, careful shaping, and precise searing to achieve a balanced, flavorful bite with a satisfying texture and appearance.
Equipment
- Mixing bowl
- Meat thermometer
- Heavy-bottom skillet or grill
- Spatula
- Brush
Ingredients
- 600 g ground beef (80/20) preferably fresh
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 4 slices cheddar cheese preferably sharp
- 4 buns brioche buns lightly toasted
- to taste secret sauce (ketchup, mayo, pickle juice)
Instructions
- Combine the ground beef with Worcestershire sauce, salt, pepper, and onion powder in a mixing bowl. Gently mix until just combined, avoiding overworking the meat to keep the patties tender.
- Divide the mixture into four equal portions and gently shape each into a patty about 150 grams, making a slight indentation in the center of each to prevent bulging during cooking.
- Preheat your skillet or grill over medium-high heat until shimmering. Lightly oil the surface to prevent sticking.
- Place the patties onto the hot surface without pressing down. Cook for 3-4 minutes until the crust is deep golden and caramelized on the bottom.
- Carefully flip the patties using a spatula, then cook for another 3-4 minutes. During the last minute, lay a slice of cheddar cheese on each patty and cover briefly if possible to help melt.
- Use a meat thermometer to check the internal temperature; aim for 55-60°C (130-140°F) for medium rare. Remove the patties from heat and let rest for 2 minutes to lock in juices.
- While the patties rest, lightly toast the brioche buns until golden and fragrant.
- Spread the secret sauce on both sides of the buns. Assemble the burger by placing the rested patty on the bottom bun, layering with additional sauce if desired, then topping with the other half of the bun.
- Serve the burger immediately while still juicy, with the crust crispy and the cheese gooey, for a satisfying bite that’s full of flavor and texture.