The ultimate homemade beef burgers

Method

1. Light the barbecue. If it’s gas, wait until the grill is red-hot; if it’s charcoal, wait until the coals are glowing white. If cooking on the hob, wait until the griddle pan is smoking hot.

2. While you wait, mix all the sauce ingredients together with a big pinch of salt and pepper, then set aside. Cut 4 slices (around 0.5cm thick) from the centre of the onion, then finely chop the remaining onion and add to the sauce. Brush the onion rings with a little vegetable oil, then set aside.

3. Divide the mince into 4 balls weighing 125g each. Flatten each into a disc that’s roughly the same diameter as your buns. Use your thumb to make an indent in the centre of each patty.

4. When the barbecue is up to temperature, season the burgers heavily with salt on both sides and add to the hottest part of the grill (directly above the hottest coals or flame) – or add to the pan. Arrange the onion slices around the outside or on a slightly cooler part of the barbecue or pan. Leave everything to cook, undisturbed, for 3 minutes.

5. Use a fork and a spatula to carefully flip the onion slices – don’t worry if they break up a little or get a little charred. If they’re getting burnt too quickly, sprinkle them with water (although some charring is fine). Flip the burgers too and top each one with 2 slices of cheese. Leave to cook for another 3 minutes while you split open the buns and spread the cut sides with butter.

6. If cooking on the barbecue, after the 3 minutes you can add the buns, cut-side down, and grill for 20 seconds until lightly charred. If cooking on the hob, remove the burgers from the pan and briefly grill the buns.

7. Sit the buns on a board or plate, then add a spoonful of sauce, followed by the burgers, cheese-side up. Put an onion slice on top, then another spoonful of the burger sauce (and more gherkins, if you like). Add the lids, then wrap in baking paper or foil. Wait a minute or so before unwrapping and enjoying.

Quick wins, tips & make ahead