- Take all the ingredients and mix together until fully incorporated. EASY AS THAT!
Lets make some burgers.....
- Take your mince and put it into a mixing bowl
- Loosen the mince off by pulling it apart gently so its not too compact
- Add all the ingredients to the mince
- Toss the mince through ensuring all the ingredients are incorporated onto the mince. DO NOT BE TEMPTED TO MASH THE MINCE WITH YOUR HANDS TO GET THE INGREDIENTS WORKED IN, THIS WILL RESULT IN YOUR BURGERS BREAKING UP WHEN COOKING.
- When you are happy the ingredients are all worked through, divide the mince mixture into even quantities of 125g per patty.
- Now you can ball them up by rolling in your hands. Again. don't be tempted to over work the mince
- When they are all balled up, cover them and refrigerate for an hour minimum.
- Finely Dice your Onions and get any garnishes ready that you are adding to your burger now.
- Heat a pan on a medium low heat. Split the brioche buns and lightly butter them. Place in the pan and toast for a minute then set aside.
- Heat a pan on a medium high heat with a little oil and a pinch of salt until lightly smoking
- Take your burger ball, place in the pan and using a spatular (or something similar) immediately press the burger ball down firmly flattening it about 5mm-10mm in depth. You should hear a really nice sizzle as you do this. Lightly salt the uncooked side of the burger
- Cook the burger for 2 minutes then gently ease the edges of the burger up, slide under the burger getting all the crust, and flip, then pushing down again on the burger to get a crust on that side.
- Turn the heat down to a medium heat, add the cheese, cover the pan with foil and cook for another 2 minutes
- Remove the pan from the heat and let the burgers rest for 2 minutes while you build your burger bun! Then serve it up!