← Nouns Cooking · Plant-Based

Ingredients

• 600 g beef mince (about 20% fat)
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tbsp Vegetable oil
• 4 slices Cheddar
• 1 iceberg or butter lettuce, leaves separated
• 2 Tomato, sliced
• ½ Red onion, thinly sliced
• 2 Dill pickles, sliced
• 4 tbsp Mayonnaise
• 2 tsp yellow mustard
• 1 tsp Tomato purée (paste)
• 1 tbsp dill pickle, finely chopped
• 1 pinch Smoked paprika
• 1 pinch Garlic powder

Method

1. Stir all the sauce ingredients together and chill until needed.
2. Divide the beef into 4 loose balls without packing them tightly. Season the outsides well with salt and pepper.
3. Heat the oil in a large heavy frying pan over high heat until smoking. Add the balls and press each one flat with a sturdy spatula to about 1.5 cm thick.
4. Cook for 3–4 min until a deep brown crust forms, then flip, top each with cheese and cook for 3 min more, until cooked through to 71°C (160°F) and the cheese has melted.
5. Stack two or three lettuce leaves per burger, add the patty, sauce, tomato, onion and pickles, then fold the leaves around it and wrap the bottom in baking paper for easy eating.

Tips

• About 33 g protein per serving.
• Minced meat must be cooked through, unlike a whole steak; check that no pink remains in the middle.

Sources

Written in our own words after cross-checking these recipes:

Tasting Table RecipeTin Eats