What exactly is the secret behind how to make that perfect, juicy burger? You know – like the ones you get at the restaurants? The answer is actually quite simple. To succeed with the homemade burger, you should start by forgetting about lean meat. Lean and extra-lean meats make tough, dry burgers. This is the time that you will need fat. At least 20% but preferably 25% fat. Of course it gets really luxurious if you grind the meat yourself, but a package of freshly ground minced meat will also work just fine. The second thing to keep in mind is not to overwork the meat when mixing in spices and when shaping the burger itself. And finally – fry your burgers on high heat and let them rest 5 minutes before serving. Good luck with your perfekt, juicy burger.


You will need:

• 500g quality minced beef (20-25% fat)
• 1 1/2 tsp salt
• fresh ground pepper

• 4 slices of cheddar
• Lettuce
• Cucumber, sliced
• Tomatoes, sliced
• Red onions, sliced
• Cornichons


Burger sauce:
• 1dl sour cream 18%
• 1dl mayonnaise
• Cornichons, chopped
• 3 tsp ketchup
• 1 tsp mustard
• A pinch of Cayennne pepper
• 1 tsp Paprika
• Salt & pepper

• 4 Burger buns


If you want sliders instead, just make 8 small burgers instead of 4. Cut out and shape the burger buns to fit.

How to:

1. Mix all the ingredients for the burger sauce and put aside.
2. In a large bowl, pull the meat apart into small chunks, add salt and pepper and toss gently with fingers spread apart until loosely mixed.
3. Using wet hands, shape the mixture into 4 burgers.
4. Heat a griddle pan to hot. Cook for 3-4 minutes each side or until well browned and cooked.
5. Top each burger with a slice of cheese and leave to rest aprox. 3-4 min.
6. Toast the burger buns until lightly golden.
7. Spread the burger sauce over the base of each bun. Add the burger and then some tomato, lettuce, cucumber, red onions and cornichons. Top with the other half of the bun.
8. Serve with a small bowl of ketchup and fries, if you like.