Angus Beef Burger

Ingredients

• 1Hamburger roll
• 1Angus beef patty
• 2 slicesProvolone cheese
• 2 slicesTomato
• 1 sliceProsciutto
• To tasteMixed Mediterranean salad
• To tasteSliced beetroot
• To tasteDiced mixed herbs
• To tasteSalt and pepper
• To tasteExtra virgin olive oil
• To tasteBBQ sauce
• A few drops, optionalBalsamic vinegar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C.

2. 2

   Heat the pan

   Set a ridged grilling pan over a medium heat.

3. 3

   Shape the patty

   Gently press the Angus patty to make it a little wider, taking care not to squash it too firmly.

4. 4

   Oil the pan

   Add a little olive oil to the pan and spread it carefully with a paper towel.

5. 5

   Sear the first side

   Lay the patty in the pan and cook it for around 10 seconds.

6. 6

   Turn the patty

   Flip it so it does not stick, then cook the other side for another 10 seconds.

7. 7

   Turn it again

   Flip the patty once more.

8. 8

   Cook to taste

   Cook for a few minutes on each side. Check the centre by making a small cut with a sharp knife; when it is cooked to your liking, it is ready.

9. 9

   Prepare the roll

   Cut the roll in half, drizzle each cut side with extra virgin olive oil and spread it over the bread with your finger.

10. 10

    Add the cheese

    Put a slice of Provolone on each half of the roll and place them in the oven.

11. 11

    Dress the salad

    Put the salad in a small bowl. Add a tablespoon of extra virgin olive oil, a pinch of salt and a few tiny drops of balsamic vinegar if you like, then mix by hand.

12. 12

    Toast the bread

    After a few minutes, take the roll out when its edges are crisp and the cheese has melted.

13. 13

    Add the salad

    Put a small amount of salad on the bottom half of the roll.

14. 14

    Layer the vegetables

    Add the two tomato slices, a tiny sprinkle of salt and the beetroot slices.

15. 15

    Add beef and sauce

    Set the Angus patty on the beetroot and add a generous amount of BBQ sauce if you like.

16. 16

    Finish with prosciutto

    Curl the prosciutto slice over the top of the burger.

17. 17

    Serve the burger

    Enjoy your burger.

What is an Angus beef burger?

This is a stacked beef burger with Italian-inspired toppings: Provolone, prosciutto, beetroot and dressed salad. The recipe pairs a seared patty with a crisp-edged, cheesy roll.

Angus refers to the breed of cattle used for the beef. Here, the simple pan-cooked patty is balanced by savoury cured ham, fresh tomato and earthy beetroot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 43g protein, 43g carbs, 37g fat.

The roll supplies most of the carbohydrates, while the beef patty and prosciutto contribute much of the protein. The meat, cheese and olive oil account for much of the fat; serve the burger with extra salad or vegetables to add freshness and volume.

Build flavour with the toppings

Provolone: one slice goes on each cut side of the roll, so it melts directly onto the bread.

Beetroot and tomato: layer these beneath the patty for a sweet-earthy note and fresh juiciness. A light sprinkle of salt on the tomato helps bring out its flavour.

Prosciutto: curl it over the assembled burger at the end to keep its delicate texture.

Get a good sear

Patty: gently widen it before cooking, rather than pressing hard and compacting the meat. A lightly oiled, medium-hot pan helps it release and brown.

Turning: the brief initial cooks on both sides help loosen the patty from the pan. Continue cooking for a few minutes per side, checking the centre to judge doneness.

Toast the roll without drying it

Olive oil: spread a little over the cut faces to help them toast. The oven is set to 150°C, so watch for crisp edges and melted cheese rather than relying on an exact time.

Assembly: let the roll come out of the oven before adding the salad and other toppings. This keeps the greens from wilting in the heat.

Dress the salad lightly

Olive oil and salt: toss the salad with the stated tablespoon of oil and a pinch of salt. Mix gently so the leaves are coated without being crushed.

Balsamic vinegar: it is optional, so add a few drops if you enjoy its sweet acidity. Keep the dressing restrained to avoid making the roll soggy.

Serve it while warm

The burger is best assembled just before eating, while the patty is hot and the cheese is soft. Serve it with extra salad or a simple side of vegetables if you want a more balanced plate.

Recipe notes & tips

• Let the grilling pan heat before adding the patty so the meat can sear rather than stew.
• Use only a thin film of oil on the pan; wipe away any excess with the paper towel.
• Press the patty gently and avoid flattening it repeatedly while it cooks.
• Keep the salad dressing light so the bottom half of the roll stays intact.
• Check the patty through a small cut in the centre, as the method suggests.
• Assemble the burger just before serving for the best contrast of warm and fresh textures.

Variations

• Add herbs: scatter the diced mixed herbs over the salad for a more aromatic layer.
• Skip the BBQ sauce: leave it out for a less sweet, cleaner-tasting burger.
• Use balsamic: add a few drops to the salad dressing for a tangy-sweet edge.
• Change the cheese: use another melting cheese if Provolone is unavailable.
• Add more salad: increase the greens for a fresher, crunchier stack.

Common mistakes to avoid

• Squashing the patty: pressing too hard can compact it; widen it gently before cooking.
• Starting in a cool pan: the meat may stick instead of searing; heat the pan over medium first.
• Over-oiling the pan: excess oil can make the patty greasy; spread only a little with a paper towel.
• Overtoasting the roll: it can dry out before the cheese melts; remove it once the edges are crisp.
• Dressing the salad too heavily: excess liquid can soften the bread; use only the stated tablespoon of oil and a few drops of vinegar.
• Assembling too early: the hot toppings can wilt the salad; layer it just before serving.

How to store

For the best texture, assemble and eat the burger straight away. If storing leftovers, refrigerate the cooked patty and toppings separately in covered containers and use within 2 days; reheat the patty thoroughly in a pan and toast a fresh or stored roll separately.

Frequently asked questions