Wednesday, April 27, 2011


There are few things I enjoy more than a juicy, succulent, slightly charred but internally pink cheeseburger.
I don't put anything in my burger meat apart from three ingredients. I used to put shredded onion, garlic and a whole list of condiments and spices but realised a burger is best when the meat is freshly ground with very little ingredients. I make sure I buy beef that's been ground on the day- if you do this you'll notice the meat looks pink- it hasn't oxidized to a dark red or brown. It's delightfully pink and so beautifully fresh that you should cook it so it's rare in the center:)

2 pounds ground beef
1/5 teaspoon to 1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon worcestershire sauce
2 slices cheddar cheese per patty

Mix the meat, salt, pepper and worcestershire sauce together. Make a large patty and reserve.

Ideally you'd grill these up but I don't have a backyard or balcony so I make do with my stove top and oven. If you're making this indoors, preheat oven to 400 and heat a large skillet with a little bit of canola oil. Once it's nice and hot gently place the burgers down- don't overcrowd. Cook the patty on high heat for about 3 minutes on each side so it gets nice and charred. Only after 3 minutes should you turn the patty over.

Meanwhile line a baking tray with tinfoil. After both sides have been seared place the patties on the baking tray. When all patties are brown put the burgers in the oven and cook for about 10 minutes or until a meat thermometer reads 150 F. When it's 150 remove from the oven and top all the burgers with cheese. Return to the oven for 2 minutes. Remove from the oven and place the burgers on a large plate. Tent them with tinfoil for 5 minutes before serving so the juice stay contained. Enjoy!


  1. Is this inspired by our burger conversation? Because if so I feel privleged to have, in some way, contributed to your culinary genius. :D

  2. Hahahaha- yes! Mom told me you annihilated yours in seconds.... I'll have to experiment with portobello mushrooms when you come visit:)