Classic Homemade Burger – Dairy-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the garlic, salt and black pepper until evenly combined.
2. 2
   Shape the mixture into 4 flat round patties about 12 cm across and 1.5 cm thick.

To assemble

1. 3
   Heat the cast-iron skillet over high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveCast-iron pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 4
   Fry the meatballs 3–4 minutes per side, until they are cooked to medium.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 5
   In the last minute of grilling, place a slice of cheese on each patty and cover until the cheese melts.
4. 6
   Halve the buns and toast them lightly.

   Knife
5. 7
   Spread the mustard and ketchup on the buns.
6. 8
   Arrange the lettuce and tomatoes in each bun, and top with a hot patty.