Irresistible 4-ingredient Burger on the Hob

Ingredients

• 500 gminced beef
• to tastemustard
• to tastesalt
• to tasteblack pepper
• 30 mlolive oil
• 12 slicesbacon
• 4burger buns
• to tasteketchup
• to tastecaramelised onions

Instructions

1. 1

   Season the beef

   Mix the minced beef with mustard, salt, black pepper and olive oil.

2. 2

   Rest the mixture

   The supplied method calls for leaving the beef at room temperature for at least 1 hour. For food safety, do not leave raw mince out that long: season it and keep it refrigerated until you are ready to shape and cook it.

3. 3

   Cook the bacon

   Lay the bacon in a cold frying pan and cook it over a low heat so its fat renders out.

4. 4

   Drain the bacon

   Set paper towels on a plate. Transfer the cooked bacon to the plate to absorb some of the excess fat.

5. 5

   Shape the burgers

   Divide the beef into 4 portions and shape them into patties slightly wider than the buns, as they will shrink during cooking.

6. 6

   Fry the patties

   Use the pan in which you cooked the bacon, pouring off any excess fat first. Add the patties and fry them.

7. 7

   Brown and rest

   Brown the patties for 3 minutes on each side, then transfer them to a plate and leave them to rest briefly. Check that they are safely cooked through before serving.

8. 8

   Prepare the buns

   Cut the burger buns in half and spread ketchup over the cut side of each top half.

9. 9

   Assemble the burgers

   Place a patty on each bottom bun, add caramelised onions and 3 slices of bacon, then put the ketchup-coated top bun in place.

10. 10

    Serve the burgers

    Serve the burgers while warm.

What is a hob-cooked burger?

The burger is an American-style sandwich built around a seasoned beef patty in a bun. This version cooks the bacon and patties on the hob, then layers them with caramelised onions and ketchup.

Browning the bacon first leaves flavourful fat in the pan for the patties. The method’s ingredient list does not specify quantities for the mustard, buns, ketchup or onions, so adjust those to suit your preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 24g protein, 3g carbs, 38g fat.

The beef provides most of the protein, while the bun supplies most of the carbohydrates. Fat comes chiefly from the beef, bacon and olive oil; serve with a generous salad or vegetables to balance the plate.

Seasoning the beef

Mustard: the method mixes it directly into the beef with salt, pepper and olive oil. Use a modest amount at first, since the recipe gives no measure and the mustard’s strength varies.

Even portions: divide the 500 g beef into 4 patties. Shape them a little wider than the buns to allow for shrinkage as they cook.

Rendering the bacon

Cold pan: start the bacon in a cold frying pan, then bring it up to a low heat. This gives the fat time to render as the rashers cook.

Drain well: move the cooked bacon to paper towels before assembling. Pour off excess fat from the pan, but leave enough to help brown the patties.

Cooking the patties

Browning: the method specifies 3 minutes on each side, but the time alone cannot confirm that minced beef is safely cooked. Check the thickest part with a food thermometer and follow local guidance for minced beef.

Resting: briefly resting the patties after frying lets the juices settle before you build the burgers. Keep the cooked meat separate from plates or utensils that held raw beef.

Handling the beef safely

Room temperature: the supplied method says to leave the beef out for at least 1 hour, but raw minced beef should not be left at room temperature for that long. Keep it chilled while you prepare the toppings and shape the patties shortly before cooking.

Timing: the stated 60-minute total time does not account clearly for the method’s additional hour of resting. Plan the cooking around safe chilled storage rather than extending the time raw beef spends on the worktop.

Building and serving

Bun tops: spread ketchup on the cut side of the top buns as directed. The amount is not specified, so add enough for flavour without making the bread soggy.

Toppings: layer the patty, caramelised onions and 3 bacon slices on each bottom bun, then close with the top. A simple salad or crunchy vegetables make a fresh side alongside the rich toppings.

Recipe notes & tips

• Shape all four patties to a similar thickness so they cook at roughly the same pace.
• Keep the minced beef chilled until you are ready to shape and fry it.
• Start the bacon in a cold pan and use a low heat to render its fat.
• Pour off excess bacon fat before frying the patties to avoid a greasy pan.
• Use a food thermometer to check that the minced beef is safely cooked through.
• Prepare the buns and toppings while the cooked patties rest briefly.

Variations

• Add cheese: lay a slice over each patty near the end of cooking so it melts.
• Change the sauce: use a little mayonnaise or mustard on the bun alongside the ketchup.
• Add fresh crunch: top the burger with lettuce or sliced tomato just before serving.
• Use a leaner mince: choose lean minced beef and watch the patties closely to avoid overcooking.
• Toast the buns: brown the cut sides briefly in a clean pan before assembling.

Common mistakes to avoid

• Leaving beef on the worktop: keep raw mince chilled rather than resting it at room temperature for an hour.
• Cooking bacon over high heat: the outside can burn before enough fat renders; use a low heat.
• Making patties too small: they shrink as they cook, so shape them slightly wider than the buns.
• Keeping all the bacon fat: pour off the excess before frying to prevent greasy patties.
• Relying only on the clock: check that the centre of each patty is safely cooked through.
• Adding toppings too early: assemble shortly before serving so the buns stay intact.

How to store

Refrigerate leftover cooked patties and bacon in airtight containers within 2 hours, and use within 3 days. Store buns and toppings separately; reheat the patties thoroughly in a pan or microwave, then assemble fresh.

Frequently asked questions