Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Melt half the butter in a small lidded pan. Add the onion and a pinch of salt, and cook for 15 minutes on a gentle heat until softened and buttery but not coloured. Remove from the heat.
Put the beef mince in a bowl and add the celery salt and a really good grind of black pepper. Mix everything together with clean hands then divide into four balls.
Put each ball between two sheets of baking paper and squash into flat patties, at least 1cm bigger than your buns (they will shrink in the pan so don’t worry about them being too wide).
Heat a heavy non-stick frying pan over a high heat. Lightly oil the burgers then cook for 2-3 minutes on each side or until golden and crisp. Add a slice of cheese and cover the pan for a minute to allow it to start melting.
Butter the buns with the remaining butter and put some pickles on the bases. Sit the burgers on top, spoon over the onions and put the lids on. Serve with ketchup, mustard and lots of napkins.