Classic American Burger

For the Patties

• • ½ kilo ground beef (from the shoulder cut)
• • 1 teaspoon salt
• • ½ teaspoon freshly ground black pepper

For Serving

• • 4 brioche-style burger buns
• • 4 slices Cheddar cheese
• • 1 large tomato, sliced
• • 1 small onion, very thinly sliced (raw or caramelized)
• • Iceberg lettuce
• • Dill pickles

For the Sauce

• • 8 tablespoons mayonnaise
• • 4 tablespoons ketchup
• • 1 tablespoon mustard
• • 2 tablespoons finely chopped dill pickle
• • 1 tablespoon white vinegar or lemon juice

For the Patties:

1. 1. Divide the ground meat into 4 equal portions and gently toss them between your palms, throwing them from one palm to the other. Lightly shape them and gently press them open into a thin patty, about ½ cm thick.
2. 2. Make a small dimple in the center of each patty, about ½ centimeter deep, so it disappears during cooking. The dimple helps the patty stay flat, cook evenly, retain its juices, and sit nicely on the bun.
3. 3. Season with salt and pepper right before cooking so the burger keeps its juices.
4. 4. Cook on a very hot pan or grill for 3–4 minutes on each side, flipping only once.
5. 5. When it releases easily and has formed a good crust (Maillard reaction). The Maillard reaction is a natural chemical process that occurs when the proteins and sugars in the meat are exposed to high heat. In the last minute, place the cheddar on top to melt.

For the Sauce:

1. 1. Mix all ingredients until you have a smooth, slightly tangy sauce.

For the Buns:

1. 1. Cut the buns in half and, if you like, place them in a pan with a tiny bit of butter.
2. 2. Toast lightly with the cut side down until golden brown. Spread both halves of the bun with the sauce.
3. 3. Place the onion on top of the sauce so it sticks well, then add lettuce, the patty with the melted cheese, tomato, and dill pickle. Close with the top bun.