1-First Step: Make the burger mixture Place the 500 g regular minced beef in a large bowl with 30 g panko breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon sea salt flakes, and 1/2 teaspoon freshly cracked black pepper. Mix everything gently with your hands or a spoon until just combined. Do not overwork the meat, or the patties can turn tough. If the mixture feels a little dry, add 2 tablespoons water, but only if needed. The goal is a soft mixture that holds together without feeling wet. This is the heart of a great simple burger recipe because it keeps the patties juicy after cooking.

2-Second Step: Shape the patties Divide the mixture into 4 equal portions and shape each one into a round patty. Make them a little wider than your brioche rolls because they will shrink slightly as they cook. Press a small dip into the center of each burger with your thumb. This helps the patties cook more evenly and keeps them from puffing up in the middle. If you want to make sliders instead, form smaller patties and shorten the cooking time a little. This recipe is flexible, which is one reason people love a good homemade burger recipe.

3-Third Step: Prepare the toppings and buns Slice the 2 tomatoes and 1 red onion. Separate the little gem lettuce leaves and set aside 2 tablespoons sliced gherkins. Mix the 4 teaspoons whole-egg mayonnaise, 4 teaspoons ketchup, and 4 teaspoons American mustard in a small bowl if you want a quick burger sauce. Lightly toast the 4 brioche rolls so they stay soft inside but do not go soggy. Toasting the buns adds texture and helps them hold the juicy burger better. It also gives the finished burger a lovely bakery-style feel with very little extra work.

4-Fourth Step: Cook the burgers Heat 2 tablespoons olive oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the patties and cook for about 3 to 4 minutes on the first side. Flip them carefully and cook for another 3 to 4 minutes on the second side. If you like cheese, place a slice of gouda cheese or burger cheese on top during the last minute so it can melt. The burgers are ready when they are browned on the outside and cooked through. If you have a thermometer, the safe internal temperature for beef burgers is 71°C or 160°F. For a softer result, let them rest for a minute or two after cooking. This helps the juices settle back into the meat. Do not press the burgers down with a spatula while they cook. That squeezes out the juices and can make them dry.

5-Final Step: Build and serve Spread the sauce on the bottom half of each toasted brioche roll. Add lettuce, a burger patty with melted cheese, tomato slices, red onion, and sliced gherkins. Add a little more sauce on top if you like, then close the burger with the top bun. Serve right away while everything is hot and fresh. For a nice meal at home, pair these burgers with fries, roast potatoes, salad, or corn on the cob. If you want another family-friendly recipe idea, check out these classic peanut butter cookies for dessert after dinner.