Make sure your ground beef is high fat and at least 80/20 meat/fat. Very important tip to keep in mind is don’t go hard on the beef while forming the burger, avoid pressing the meat, we want to keep it light and has some air ways inside! Season the meat with salt and pepper, season both sides, don’t go nice and gentle be generous with the salt and pepper. You will need to separate the meet into equal serving sizes, i use a scale for this. After that put those burgers into the fridge (20 mins)
Start easy and warm up by preparing the cabbage and tomatoes
Cut the onions and mushrooms
Lightly roast the onions and mushrooms in a pan
Mix the ketchup and mayonnaise and have them ready for later
Prepare the buns for roasting, spread butter on both the tops and bottoms
Roast the buns in a pan. (If you are good with multitasking, the pan should be already hot after onions and mushrooms)
Line up buns, put the sauce first, (You should be doing this step in parallel with cooking the burgers) (Also, now is a good time to start frying your fries)
Add tomato slices
Now that everything else is ready, prepare your pan, some oil, medium high heat (6/10), cooking oil with some butter, get the burgers out of the fridge and very nicely drop them in the pan, pro tip, once they are hot, add some butter on top of each piece, and keep bringing up melted butter and oil on top while it’s cooking, make sure not to keep switching sides, flip only once
Once flipped the burger in the pan, put a piece of cheddar cheese immediately, let it melt, don’t left this before the cheese is really melting, in the meanwhile in a parallel thread, the buns with sauce, cabbage and tomatoes should be ready to welcome that burger with cheese
Now that cheese is ready and melted, take that burger directly to its final destination
Add onions and mushrooms on top, be generous!
Cover, and put the stick to hold this beast! And finally, fries!