Best Burger Recipe

When you’re after a damn good burger, with no frills and just meat, this is it. Serve these on good-quality brioche buns, dressed (or undressed) as you like. Everyone has their preferences when cooking burgers. I like to pan-fry mine without oil in a cast iron pan, but grill them on a barbecue if you prefer. If you’ve used good beef, you can definitely eat these when they’re still pink in the center.

Serves 6


2 lbs                      ground beef chuck
1 scant tbsp          salt
1 tsp                      pepper


  1. Place beef in a bowl, and shower the salt and pepper over the beef. Mix to combine, careful not to overmix (you don’t want the beef too packed). Using your hands, form the mix into 6 balls. Flatten the balls into ¾-inch-thick patties.
  2. Heat a cast-iron frying pan over medium heat. When hot, set the patties in the pan to allow the fat to render and lubricate the pan. Using a spatula, press down lightly on the patties to flatten them and then allow to cook for 5 minutes.
  3. Turn the patties over, press down lightly with the spatula again, and cook until caramelized brown and crunchy on both sides, about 10 minutes in total. At this point the burgers will be medium-well, which is perfect for most people. Place the burgers on a toasted bun and add your favourite burger toppings.

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