SHOPPING LIST: Cooking Skills: Beef and Steak 2, Chapter 1 (Burgers)

Beef mince (15 to 20% fat), burger buns and slider rolls, burger cheese, tomatoes, lettuce, red onions, pickles and gherkins, mayonnaise, ketchup, Dijon mustard, vinegar, sugar, flaked sea salt, black pepper, sunflower or rapeseed oil, baking parchment, a heavy frying pan, a stiff spatula and a probe thermometer.

A simple pan-fried burger (4 portions)
[ ] 500 g beef mince (15 to 20% fat), straight from the fridge
[ ] ¾ tsp flaked sea salt
[ ] 1 pinch black pepper
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 4 burger buns
[ ] 1 tomato, sliced
[ ] 4 lettuce leaves
[ ] 1 small red onion, sliced

Smash burgers (4 portions)
[ ] 400 g beef mince (20% fat)
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 pinch flaked sea salt and black pepper
[ ] 4 soft burger buns
[ ] 4 slices of burger cheese
[ ] 4 slices pickles, sliced
[ ] 4 baking parchment squares

A burger with sauce and quick onion relish (4 portions)
[ ] 1 batch simple pan-fried burgers (above)
[ ] 3 tbsp mayonnaise
[ ] 1 tbsp tomato ketchup
[ ] 1 tsp Dijon mustard
[ ] 1 tbsp chopped gherkin
[ ] 1 red onion, thinly sliced
[ ] 2 tbsp cider vinegar
[ ] 1 tsp sugar

A tray of oven-baked sliders (12)
[ ] 600 g beef mince (15 to 20% fat)
[ ] 1 pinch flaked sea salt and black pepper
[ ] 12 slider rolls or small soft buns
[ ] 6 slices of cheese, halved
[ ] 12 slices pickles, sliced
[ ] 2 tbsp burger sauce (above)

For the experiments
[ ] Extra 10% and 20% fat mince (about 200 g each)
[ ] A tray for the oven