1-First Step: Mix the Patty Base In a big bowl, combine 500g (1lb) ground beef, 30g (1/2 cup) panko breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp sea salt flakes, and 1/2 tsp black pepper. Mix gently with your hands until just combined. Don’t overwork it, or patties get tough! This takes 2 minutes.

2-Second Step: Shape the Patties Divide into 4-6 portions. Roll each into a ball, then flatten slightly larger than your buns (about 3/4-inch thick). Press a thumb indent in the center, this stops bulging during cooking. Pro tip: My kids help here, makes it family fun. Takes 3-4 minutes.

3-Third Step: Heat and Cook the Patties Warm 2 tbsp olive oil in a frying pan over medium-high heat. Add patties, cook 10-12 minutes total, turning once halfway. For extra juiciness, add 2 tbsp water the last 2 minutes and cover. Internal temp should hit 160°F for safety. Alternatives: Chargrill pan for marks or barbecue for smoky flavor. Wow, that sear is everything!

4-Fourth Step: Toast the Buns and Prep Toppings While patties cook, toast 4 brioche rolls. Slice 2 tomatoes, 1 red onion, grab little gem lettuce leaves, 2 tbsp sliced gherkins. Mix sauces if you like: 4 tsp mayo, ketchup, mustard per burger. Quick and easy!

5-Fifth Step: Assemble and Serve Stack on bottom bun: patty, 1 slice gouda or burger cheese (melts best), tomato, onion, gherkins, lettuce. Spread mayo, ketchup, mustard on top bun. Bite in! Serves 4, ready in 22 minutes total.