1. Start with good beef
Ask your butcher to freshly mince beef with about 20% fat. The fat is what keeps the burger juicy and full of flavour.
Divide the mince into two loose balls and gently shape into patties. Don’t overwork the meat, the lighter your touch, the better the burger.
2. Season properly
Season the outside of the patties generously with salt and black pepper just before cooking.
3. Cook the Burgers
Heat a heavy frying pan or cast-iron pan until very hot.
Cook the burgers for 2–3 minutes on the first side without moving them so they develop a proper crust. Flip and cook for another 2–3 minutes depending on thickness.
Place a slice of American cheese on top during the final minute so it melts perfectly.
4. Steam the buns
Lightly butter the burger buns and toast them in the pan.
For that restaurant-style finish, add a splash of water to the pan and cover briefly to create steam. This makes the buns warm, soft and slightly glossy.
5. Assemble
Place the cheesy burger onto the steamed bun and add your toppings and sauces.
Serve immediately.
