Classic Beef Burger

Steps

1. 1
   Divide the cold mince into four 200 g portions and shape each loosely into a patty about 2 cm thick and 1 cm wider than the bun; handle it as little as possible or the burger turns dense.
2. 2
   Press a shallow dimple into the centre of each patty with your thumb so it stays flat instead of doming as it cooks, then chill for 10 minutes.
3. 3
   Heat a heavy cast-iron pan or griddle over high heat until it just smokes and brush it with the oil; only now season the patties generously with salt and pepper on both sides — salting the mince earlier draws out moisture and gives it a springy, sausage-like texture.
4. 4
   Cook the patties for 3–4 minutes without moving them, until a dark brown crust forms and they release easily from the pan, then flip them once.
5. 5
   Lay a slice of cheddar on each patty, cover the pan with a lid and cook for 4–5 minutes more, until the cheese has melted and the centre reaches 71°C on a thermometer.
6. 6
   Move the patties to a plate to rest for 2–3 minutes; wipe the pan, lower the heat to medium, butter the cut sides of the buns and toast them cut side down for 1–2 minutes until golden.
7. 7
   Spread the bottom buns with mustard and the top buns with ketchup.
8. 8
   Build each burger from the bottom: lettuce, patty with cheese, tomato, onion rings and pickles, then the top bun; serve at once.