INGREDIENTS
1kg of ground beef blend (80% chuck and 20% brisket)
1 teaspoon of refined salt
Black pepper to taste (optional)
Oil or olive oil for cooking
Brioche bun
Cheddar cheese
Lettuce
Tomato
Red onion
Ketchup
PREPARATION METHOD
After grinding the meat, form a ball of ground beef that fits in the palm of your hand, approximately 160g. Slam the ball onto the counter about 6 times to remove excess air and compact the meat so it doesn't fall apart.
Flatten the ball into a patty of your preferred thickness and size, then set aside.
Heat a heavy-bottomed skillet over medium-high heat and add a little olive oil. When the oil is hot, place the patties in the skillet.
Let them brown on one side for 2 to 3 minutes, then flip with a spatula and season with salt and pepper to taste. Flip the burger again and repeat the steps.
Once the meat is seared, place the cheese on top of the burger and cover the pan so that the steam melts the cheese without burning the meat.
Finally, assemble your burger as you like. Here, we assembled it on a lightly toasted brioche bun with tomato, onion, and lettuce seasoned with salt and olive oil, and ketchup.
Photo gallery
