Preparation
- Melt the butter in a frying pan over medium heat and fry the red onions with a pinch each of sugar and salt until soft and coloured. Keep warm, for example in an oven at 80 °C.
- For the patties, mix the chopped onion, mustard, egg, salt and pepper with the beef in a bowl, loosely with your hands; do not knead too hard, so the meat stays loose. Shape into four equal patties.
- Slice the buns open and toast them cut side down in a dry pan over medium heat until golden brown.
- Heat the oil in a large frying pan until very hot and fry the patties for about 3 minutes per side, until cooked through.
- Place a slice of Cheddar on each patty, turn the heat down a little and let the cheese melt.
- Spread the bottom halves of the buns with mayonnaise, top with lettuce, tomato and, if you like, gherkin, then add the patty with the cheese and the fried onions and put the top halves of the buns on.
Drink with it
IPA · excellent match
American Pale Ale or IPA, cold
The hop bitterness cuts through the fat, Cheddar and mayonnaise, and the caramel malt goes with the fried onions.
What Is an IPA? Hop Aroma with Many FacesRed wine · excellent match
Zinfandel or Malbec, not too heavy
Dark fruit and spice go with the well-seared beef, and the tannins bind the fat.
Which wine pairs with food? A simple approach to choosingDark beer · good match
Dark lager
Roasted malt meets the crust of the patty and the toasted bun.
Which beer goes with food? More than just pils with barbecuePale lager · good match
Helles or Pils
Carbonation and light bitterness refresh after the rich bite.
Pils or Helles: What's the Difference?