Indulgent Homemade Burger

📝 Ingredients

• 150 g ground beef (80/20 for tenderness — avoid 5% fat, which makes the burger dry)
• 1 brioche burger bun (from a bakery if possible)
• 2 slices aged cheddar
• 1 leaf iceberg lettuce (crisp)
• 2 slices firm tomato
• 2–3 red onion rings
• 4 pickles, sliced
• Secret sauce: 2 tbsp mayo, 1 tsp ketchup, 1 tsp mustard, 1 tsp pickle relish, 1 pinch paprika
• Salt, pepper, oil for the pan

🍴 Utensils

• Cast-iron skillet or griddle
• Spatula
• Small bowl for the sauce

📖 Steps

1. Make the secret sauce by mixing all the ingredients. Refrigerate for 10 min — the flavors develop in the cold.
2. Shape the patty without overworking it — pack the meat into a ball, then flatten into a 1.5 cm thick patty slightly wider than the bun (it will shrink as it cooks). Press a thumbprint into the center to prevent puffing.
3. Season generously with salt and pepper on BOTH sides just before cooking (not earlier — the salt would draw out the moisture).
4. Heat the cast-iron skillet over very high heat until it just starts to smoke. Cook the patty for 2–3 min WITHOUT MOVING IT. A crust forms — that's the Maillard reaction. Flip, lay the cheddar slices on top and cover for 30 sec to melt.
5. Let the patty rest on a plate for 2 min — the juices redistribute and the burger stays juicy.
6. Toast both halves of the bun dry in the same skillet for 30–45 sec, cut side down.
7. Assemble: sauce on both bun halves, lettuce on the bottom, then tomato, red onion, pickles and the cheeseburger patty. More sauce on top. Serve immediately.