1. INGREDIENTS (Serves 2–3)
- 500 g ground beef (ideally 80/20 ratio for juiciness)
- Salt & freshly ground black pepper, to taste
- 1 tsp paprika or mild chili flakes (optional—for depth)
- 2–3 tbsp vegetable oil or rendered fat
Toppings & Bun:
- Cheese slices (cheddar, Gouda, or your favorite meltable type)
- Onion slices, fried or raw
- Lettuce or arugula, optional for freshness
- Tomato slices, optional
- Burger buns, toasted
- Condiments: ketchup, mustard, mayo, pickles (as desired)
2. SHAPING & SEASONING THE PATTY
- Divide meat into 2–3 equal large portions (~170 g each) and gently form thick patties, slightly wider than buns.
- Season both sides generously with salt, pepper, and paprika. Let rest for 10–15 minutes—this helps with sea-worthy texture.
3. SIZZLE & SEAR THE PATTY
- Heat oil or fat in a heavy skillet or grill pan over medium–high heat until shimmering.
- Add patties and sear undisturbed for ~4–5 minutes, until a deep, brown crust forms.
- Flip and cook another 3–4 minutes for medium doneness (or longer for preferred doneness).
- In the last minute, top with a cheese slice, and cover the pan for a quick melt.
4. TOAST BUNS & PREP TOPPINGS
- While patties cook, slice buns and toast cut sides in the skillet until golden.
- Sauté onion slices in the same pan until soft and lightly caramelized.
- Prepare lettuce, tomato, and condiments at hand.
5. ASSEMBLE & SERVE
- Spread condiments on bun bottoms.
- Layer with lettuce or tomato, then place the cheesy patty on top.
- Add onions, pickles (if using), and top bun.
- Serve immediately—with:
- Rustic fries or potato wedges
- A crisp pickled salad or coleslaw
- A cold drink or tea to balance the richness
✅ NOTES
- Big, thick patties mean juicier burgers—don’t over-press the meat.
- High-heat searing builds essential flavor in the crust.
- Cheese at the end gives melty magic without overcooking.
- Toasting buns absorbs juices and adds texture.
- Simple toppings let the meat and crust shine at center stage.
