All Classic American Burgers come from one starting point; 1/4 lb high quality minced steak with 20% fat, per burger. Mixed with black pepper to form a coherent mass and shaped into balls. Use large soft white buns. Seeds are optional. Toast the buns on the inner surfaces only.
1/4 lbburger mix (high-quality minced steak with 20% fat, black pepper)
1/2onion, sliced thin
Heat a cast iron griddle or frying pan until searing hot. Add a smear of oil.
Add the burger ball and press the onion into the centre. Add good salt.
Press the burger flat with a heavy spatula, distributing the raw onion throughout.
Cook on the first side until red beading appears on the top.
Turn, add a cheese slice, and cook for the same amount of time you gave the first side.
Toast the bun on the inner surfaces only. Marry burger and bun.