High proteinHigh carb

Beef Burgers

Handle the mince as little as possible. Pressed patties go tough.

20 min Serves 2 Stove, Frying pan

Per serving

561

kcal

31.7 g

protein

31.8 g

carbs

33.3 g

fat

5.7 g protein per 100 kcal · 2.5 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Beef mince250 g
  • Bread100 g
  • Cheddar cheese40 g
  • Onion60 g
  • Lettuce (romaine)30 g
  • Ketchup(optional)20 g
  • Tomato(optional)60 g

Method

  1. 1Shape loosely, season only the outside, press a dimple into the middle.
  2. 2Very hot pan, four minutes a side, cheese on for the last minute under a lid.
  3. 3Toast the buns in the pan juices.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Mince, burgers and sausages: no pink in the middleShow

Whole steaks can be served pink because bacteria live on the outside, which gets seared. Mincing mixes the outside into the middle, so minced meat must be cooked right through.

  1. Break mince apart in the pan with a wooden spoon so every bit touches the heat.
  2. Keep cooking until there is no pink or red left anywhere and it looks evenly brown.
  3. For burgers and sausages, cut the thickest one open to check the centre.

Ready when: Brown all the way through, no pink, juices clear and steaming hot.

Toast without a toasterShow

A toaster is easiest, but a dry pan or the grill works just as well.

  1. Toaster: medium setting, and watch the first slice — every toaster is different.
  2. Pan: a dry frying pan on medium heat, 1–2 minutes a side, pressing down gently with a spatula.
  3. Grill: on the rack under a hot grill, 1–2 minutes a side. Don't walk away — it burns fast.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.