Homemade burger on a whole-grain bun

1. 1 Ground beefpack 500 g ≈ $7.63 150 g
2. 2 Whole-grain breadpack 350 g ≈ $2.17 80 g
3. 3 Cheddarpack 200 g ≈ $2.64 30 g
4. 4 Tomatoes≈ $4.67 per kg 50 g
5. 5 Leaf lettucepack 150 g ≈ $0.49 30 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Pickled gherkinspack 370 g ≈ $3.00 30 g
8. 8 Mayonnaise 15 g
9. 9 Ketchup 10 g
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the lettuce, tomato⁴ and onion⁶; cut the tomato into 0.8 cm rounds and the onion into rings about 0.5 cm thick; heat a skillet over medium heat to about 180°C.

2. Season the mince and form a flat patty slightly wider than the bun; sear on high heat for 3 minutes per side.

3. Place cheddar³ on top and cover with a lid for one minute to melt, ensuring the patty reaches an internal temperature of at least 70°C.

4. Toast the buns: split buns and dry them in a skillet over medium heat for 1–2 minutes until golden; lightly salt if needed.

5. Assemble and serve: spread sauce on the bottom half, add lettuce, the cheesy patty, tomato⁴ slices, onion⁶ and pickles⁷; top with the upper half and serve immediately (you can prep veggies ahead and refrigerate until assembly).