A homemade burger beats any drive-through burger. This is a fact I feel confident stating, and I say this as someone who has absolutely eaten a drive-through burger in a car park at 9pm and felt no shame whatsoever about it. The homemade version is just categorically better, and once you know how easy it is you won't understand why you ever settled.
The key is using mince with some fat content — not the ultra-lean stuff, which makes dry, sad patties. You want 15–20% fat, so ask your butcher or check the label. Season the mince generously, shape them loosely, and cook over proper heat so you get a good sear on the outside.
Load them up however you like. My household is divided on the question of tomato sauce versus mustard, which I have learned to treat as a personal matter. I make both available and nobody goes home unhappy. The kids build their own, which means there is always a structural incident involving the top bun sliding off.
"The homemade patty is better. This is not up for debate."
Ingredients
- 600g beef mince (15–20% fat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1 tsp flaky salt
- ½ tsp black pepper
- 4 brioche burger buns, split
- 4 slices cheddar cheese
- Shredded iceberg lettuce, tomato, pickles, red onion to serve
- Tomato sauce, mustard, mayo to serve
Method
Step 1
Combine the mince with the garlic powder, onion powder, Worcestershire sauce, salt and pepper. Mix gently — just enough to distribute the seasoning. Divide into 4 equal portions and shape into patties slightly larger than your buns (they'll shrink). Press a small indent in the centre with your thumb to stop them puffing up.
Step 2
Heat a large cast iron pan or BBQ grill over high heat until very hot. Cook the patties for 3–4 minutes without touching them. Flip once, add a slice of cheese, and cook for a further 2–3 minutes for medium. Rest for 2 minutes.
Step 3
Toast the cut sides of the buns in the pan or on the grill until golden.
Step 4
Build the burgers: spread your sauces on the buns, layer the lettuce, tomato, onion and pickles, add the patty, and try to keep the whole thing vertical long enough to eat it. Serve with chips and accept that cutlery is not required.
