Relish instead of tomato sauce — the swap that makes a home burger taste like it came from somewhere good.
A burger needs three things opposite the beef: fat, acid and crunch. Most of us only deliver the fat. The relish covers the other two in a single spoonful, which is why it beats tomato sauce without any extra work.
Method
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Divide the mince into four and shape into patties slightly wider than the buns — they shrink as they cook. Press a dimple into the centre of each with your thumb so they cook flat instead of doming.
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Season the outside of the patties only, and only just before cooking. Salt mixed through mince makes it bouncy rather than tender.
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Heat a heavy pan or barbecue plate until properly hot. Cook the patties 3–4 minutes without touching them, so a crust forms.
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Flip once, add the cheese, and cook another 3 minutes. Only flip once.
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Butter the cut sides of the buns and toast them face down for a minute. A toasted bun is a waterproof bun.
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Build it: mayonnaise on the base, lettuce, patty and cheese, then a generous spoon of relish on top, then tomato and onion. Relish above the patty, not below, so the bun stays dry.
Tips
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Lean mince makes a dry burger. Ask for regular beef mince, or chuck mince if your butcher has it.
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Rest the patties for two minutes before building or the juices run straight into the bun.
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Works the same with grilled chicken thigh or a haloumi and mushroom stack.