20minutes
610Calories
46gProtein
1serving
A good burger has three rules: only salt the meat, never knead it, and the pan has to be hot. The cheese melts under a lid in the final minute.
Ingredients
Forserving
- 160 gMinced beef
- 60 gBurger bun (1 piece)
- 30 gCheddar (1 slice)
- 40 gTomato (2 slices)
- 20 gSalad leaves
- 20 gOnion, in rings
- 10 gMustard (2 tsp)
- 10 gMayonnaise (2 tsp)
- Salt, pepper, gherkin to taste
How to make it
- Shape the mince loosely into a patty slightly wider than the bun, with a dip in the middle. Salt it only just before frying.
- Get the pan very hot, fry the patty for three minutes a side, do not press it.
- Lay the Cheddar on the patty, lid on, melt it for a minute. Toast the bun halves briefly in the pan.
- Mustard and mayonnaise on the base, then salad, patty, tomato, onion, lid.
One tip
The dip in the middle stops the patty doming as it cooks.
Nutrition per serving
| Calories | 610 |
|---|---|
| Protein | 46 g |
| Fat | 31 g |
| Carbs | 36 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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