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  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 big burgers or 4 small burgers 1x


  • 400 g / 1 lbs high quality minced meat, either beef or a mix of beef and pork
  • 1 small onion
  • 4 dabs high quality Worchestershire sauce
  • salt and black pepper


  1. Put the meat in a big mixing bowl, and press it down so that it covers the bottom and sides of the bowl.
  2. Chop the onion finely, and put it in the bowl.
  3. Put 4 dabs of Worchestershire sauce, 1/4 tsp salt and 1/4 tsp pepper in there. If you don’t like the taste of Worchestershire sauce, use less. If you like it, you should use more!
  4. Mix it with your hands, making sure not to over-mix. You want the meat to still fall apart when kneading it, not making it too compact.
  5. Take the mix out of the bowl, and form it into a log.
  6. Divide the meat by two if you want two big burgers, or four if you would like 4 smaller burgers.
  7. Form the meat into evenly shaped burgers, preferably using a burger press. You can buy one here.
  8. Make a little dimple in the middle of each burger, this will make the burger easier to cook through.
  9. Before you put the burgers in the pan, salt and pepper one side. Put that side down in the pan, and salt and pepper the other side as well.
  10. Fry your burgers in a mix of butter and vegetable oil over high heat, so that you get a nice brown sear on them. 
  11. Turn down the heat to medium to low, and keep on flipping the burgers every minute or so.
  12. If you’re using 100% beef, you can cook the burgers so that they’re medium rare, but if there’s pork in there, you want to cook them all the way through. Pink pork is not sexy.
  13. If you want to make cheese burgers, put your cheese of choice on the burgers when you see that they are getting done and put on a lid until the cheese has melted evenly.
  14. Heat some burger buns in the oven, and serve with for instance some Sriracha Mayo burger sauce, guacamole, pickled red onions and homemade pickles. Yuuuuuum!!!