Ingredients
500
g good-quality minced beef
A handful of iceberg lettuce
Directions
1.
Finely chop the small onion. Mix it with the egg and minced beef in a large bowl.
2.
Next, divide the mixture into four equal sized portions. Oil your palms and roll each portion into a ball. Then gently press each ball to flatten it, but maintain at least 3 cm thickness. Ensure that all the patties are of the same size and width for them to cook evenly. Place them in a plate.
3.
Cover the plate with cling film and keep in the refrigerator to become firm.
4.
Chop the large tomato and onion into rings. Slice the gherkins.
5.
Place the sliced tomato, onion, gherkins and lettuce on separate plates and put them on the table along with the jars of mayonnaise and ketchup.
6.
Prepare the barbecue to medium heatt by heating it for approximately 40 minutes. Brush one side of the burger with oil and place it on the barbecue rack, so that the oiled side makes contact with the rack.
7.
Cook for 5 minutes until the surface is dark brown. Brush the other side with oil and carefully turn over with a pair of tongs and cook for another 5 minutes.
8.
Take the burger off the barbecue but don't use it until it stops sizzling. Meanwhile, slice the buns in half and place the cut-side down on the barbecue rack for about a 1 minute.
9.
If you choose to assemble each burger, then place a nice crisp leaf of lettuce on the toasted surface of the lower half of the bun.
10.
Place 2 slices of tomato on the lettuce, and on the tomato goes the beef patty.
11.
Top off the patty with 2 slices of gherkins and a few onion rings and sandwich it with the other half of the bun.
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