Cheeseburger

Add all the ingredients to a bowl and stir to combine.

If you can’t find relish, you can substitute it with finely chopped pickled cucumbers.

If you don’t have lemon juice or want a tangier flavour, then substitute the lemon juice with apple cider vinegar.

To get the best hamburger patties, try to buy beef with a high fat content, ideally around 20% fat.

Divide the meat in 4 portions of 150 g. Shape into balls and flatten to a diameter of 10 cm.

If they are of the right weight and diameter, they will also have the desired thickness. The correct thickness is important to ensure they are cooked just right. When the patties are 10 cm wide, you can fit 4 in the 28 cm pan and 3 in the 24 cm pan.

You can also flatten the patties between two pieces of baking parchment. And you can prepare the patties in advance, just keep them in the fridge or freezer until you need them.

Season the patties with salt.

Melt the butter in a frying pan at 175ºC.

Briefly place the buns cut-side down to soak up some of the butter. After a few seconds, flip them so they do not absorb it all.

Toast the buns for 2 minutes on the crust. Turn them over and then toast the cut side for 2 minutes.

Use the same pan as the buns were toasted in. The patties need to be cooked at the same temperature, i.e. 175 °C. Add more butter to the pan and add the patties.

The patties should cook for 7 minutes in total. First cook them for 2 minutes on the first side, flip them and cook for another 2 minutes on the second side. Flip them again and cook for another 2 minutes. Flip the patties one last time, put a slice of cheese on each patty and cook for 1 more minute.

If you prefer very melted cheese, then cover with a lid for the last ½-1 minute.

Peel the onion and dice it finely. Wash the tomatoes and cut them into slices.

Spread some sauce on the bottom bun and add some chopped onion. Then add a patty and tomato slices. Finish with the top bun.