Hamburger

Method

Divide the ground beef into two equal portions and gently form each into a patty approximately 10 centimetres wide and 2 centimetres thick, making a small indent in the centre with your thumb to prevent the burger from puffing up during cooking. Season both sides generously with salt and pepper just before cooking. Heat a heavy-bottomed frying pan or griddle over medium-high heat until very hot, then place the patties in the dry pan and cook for 3-4 minutes until a golden crust forms on the bottom. Flip carefully and cook the other side for a further 2-3 minutes, then add a cheese slice to each patty in the final minute and cover briefly with a lid to melt. Toast the hamburger buns lightly with butter in the same pan. Assemble the burgers by spreading mayonnaise on the base, then layering the patty with cheese, tomato slice, lettuce, and thin onion slices, topping with the bun.