serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Takeaway
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 500 g fatty beef mince
- salt and black pepper, to season
- 2 tbsp vegetable oil
- 1 brown onion, very thinly sliced
- 8 slices tasty cheese
- 4 brioche-style burger buns
- 1 tomato, thinly sliced
- 4 leaves iceberg lettuce, shredded
American burger sauce
- 60 ml (¼ cup) American yellow mustard
- 60 ml (¼ cup) tomato sauce (ketchup)
- 125 ml (½ cup) Japanese mayonnaise
- 1 tbsp finely diced onion
- 2 tbsp finely diced dill pickles
Instructions
- Heat a chargrill pan over medium heat for grilling the buns. Season the mince with salt and pepper, then shape into 4 patties slightly larger than your burger buns.
- Heat a large frying pan over medium heat. Add the oil and fry the patties on one side for about 3 minutes. Add the onion to the raw top of the burger and press it in. Flip the patties and place two slices of cheese on top. Cook for a further 2-3 minutes.
- Meanwhile, for the burger sauce, place all the ingredients in a bowl, season with pepper and stir to combine. Toast the buns.
- Place the burger patties on the bun bases and top with the tomato and lettuce. Cover the burger bun lids with the burger sauce, place on top and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Takeaway
