Classic Cheeseburger on Brioche

Divide the chilled ground beef into two equal 200g portions.

Form each portion into a patty about 10cm in diameter, slightly wider than your brioche bun.

Press a small dimple into the center of each patty with your thumb to prevent shrinking and bulging during cooking.

In a small bowl, whisk together the garlic powder, onion powder, salt, and black pepper.

Season the exterior of both patties generously on both sides with the spice mixture.

Heat a cast-iron skillet over high heat. SAFETY: Wash your hands and all surfaces that contacted raw meat thoroughly with soap.

Place patties in the hot pan and sear for 4 minutes until a dark brown crust forms, then flip.

Remove the patties from the heat and let them rest for 2 minutes to allow the juices to redistribute.

Slice the brioche buns horizontally and slice the Roma tomatoes into thin uniform rounds.

Rinse the lettuce leaves under cold water and pat them completely dry using a kitchen towel.

Spread softened butter onto the cut sides of the brioche bun halves.

Place the buns in a separate skillet over medium heat and toast for 1-2 minutes until golden and crisp.

During the final minute of cooking the patties, place cheddar slices on top and cover the pan to melt the cheese.

Lay the bottom toasted bun on a plate and place a piece of lettuce followed by the tomato slices.

Carefully place the cheesed beef patty onto the tomatoes and top with the pickled cucumber slices.

Finish by placing the top bun over the pickles and serve immediately while hot.