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The Times & The Sunday Times
The Times & The Sunday Times
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BRILLIANT BURGERS

Cheeseburger

Richard Turner
The Sunday Times
PHOTOGRAPHY: LOUISE HAGGER; FOOD STYLING: LUCY-RUTH HATHAWAY; PROP STYLING: ALEXANDER BREEZE
Richard Turner
The Sunday Times

Opinions vary on the perfect cheeseburger, but for me, it’s all about the beef, and whatever you add should support and not overwhelm that beefiness. These are garnishes that have proven themselves in every burger dive up and down the country.

Serves 4 people

Time 15 minutes

INGREDIENTS

800g minced beef (20% fat)
4 thin slices of ogleshield cheese (available from montgomerycheese.co.uk), or cheddar
2 tbsp mustard
2 tbsp mayonnaise
4 good-quality burger buns, slightly smaller than the patty, split and toasted
4 tbsp tomato ketchup
4 leaves of round lettuce
4 thin slices of red onion
4 thin slices of beef tomato
1 half sour (pickled cucumber; see half sours recipe), cut into quarters lengthways


01 Form the minced beef into 4 loose patties and season with sea salt and black pepper. Grill one side for about 4 minutes, then flip and grill the other side for the same amount of time, topping with cheese and cooking until pink or done.

02 Mix the mustard and mayonnaise together. Spread it on the bottom halves of the buns and spread the ketchup on the top halves.

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03 Place a lettuce leaf and slice of onion on the mustard-mayonnaise side of each bun and a tomato slice on the ketchup side. Stack the burgers and serve each with a quarter spear of half sour on the side.