If you have the time, hand-mince your meat, or at least ask your butcher to mince good-quality beef for you on a coarse attachment. Use any pickle of your choosing but don’t go without – it’s an essential part of a superlative burger.
Ingredients
Method
Main
1.Preheat oven to 150C. Grate half the onion into a bowl, add beef, season to taste and mix well to combine. Form into four patties and set aside. Thinly slice remaining onion and set aside.
2.Place rolls in oven to heat through. Meanwhile, heat oil in a non-stick ovenproof frying pan over medium heat until hot. Add patties and turn occasionally until cooked medium (8-10 minutes). Top with cheese slices, transfer to oven and cook until cheese melts (2-4 minutes).
3. Meanwhile, halve rolls and layer lettuce, tomato, avocado, dill-pickled cucumber and reserved onion on bottom halves. Top with burger and serve with sauce to the side.
Blue-vein cheddar is available from select delicatessens and cheese stores. If unavailable, substitute cheddar or blue cheese or a combination of both.
This recipe is from the September 2009 issue of
.
Notes
