A self-confessed food and wine lover detailed his method on creating the “best burger you’ve ever had” – claiming it will only take 10 minutes at home.
Writer and photogrpaher Adam James Pollock took to X, declaring “it’s easy” as he documented his recipe with his 69,000 followers. Opening with a snap of one he made earlier, he explained: “The only things you need for this to taste great are good quality ground beef (80% lean, 20% fat), salted butter, a burger bun, and some thin cheese slices.”
Laying out his ingredients on a work surface, he added: “Salt and pepper as well, and of course you can add any other toppings you’d like.” Next, Adam told aspiring chefs to put a cast iron skillet onto full heat and rolling balls of beef mince – each weighing approximately 150 grams.
“Don’t squeeze the meat together, it should just be loosely bound like shown in the picture, otherwise the meat will toughen up too much,” he advised. “Once the pan is very hot, add a tablespoonful of butter into it. This may seem like a lot, but it’s full of flavour and stops food sticking to the pan. When it’s sizzling like this, the temperature is right.”
Next, Adam place one beef ball directly onto the butter and squashed it down to around an inch flat. “You can use anything for this step, like another pan or a plate,” he said.
With the meat sizzling away, Adam then added some salt and pepper on top, before toasting the buns until they’re relatively firm. “When the beef patty starts to go brown around the circumference and on the top edges, you’re ready to flip it over,” he penned alongside a short video as an example.
“Flip the patty over and top with a slice of cheese,” he recommended. “Then, grab a tablespoon. Tilt the pan towards you and, using the spoon, baste the patty with some of the butter and beef fat that gathers at the bottom of the pan.” He gushed: “This is pure flavour.”
By this point, buns should be ready, in which case Adam said now is the time to add lettuce and any sauce to the bottom bun if required. “When the cheese has started to melt, place the patty on the bottom bun,” he added.
He concluded: “Add any other toppings you’d like on top, and finish with the top bun! I’ve added homemade pickled red onions and a local tomato relish this time, but you should experiment! I hope you enjoy!”
Responding to Adam’s post, one X user gushed: “Man oh man, you know how to get the juices jangling! Your explanation is absolutely fabulous for this cheeseburger! I love that you baste the burger with pan juices! Thank you for sharing!”
A second hailed: “Sounds amazing! Will definitely have to try it.” A third declared: “Looks gorgeous. My mum used to add a beaten egg to the mince before cooking as well. That tasted incredible.” Whilst a fourth penned: “Looks delicious! I prefer a bun without sesame seeds; otherwise, perfect!”
