Classic pub-style cheeseburger

• 450g high-quality ground beef (80/20 lean-to-fat ratio)
• 2 toasted sesame seed buns
• 2 thick slices of sharp cheddar cheese
• 1 large beefsteak tomato, sliced
• 1/2 red onion, thinly sliced
• 4 large leaves of green leaf lettuce
• 30 ml mayonnaise
• 15 ml yellow mustard
• 5 ml garlic powder
• Salt and freshly cracked black pepper to taste
• 15 ml unsalted butter

1. In a small bowl, mix the mayonnaise, mustard, and garlic powder to create the burger sauce. Set aside.
2. Gently shape the ground beef into two equal-sized patties, making them slightly wider than the buns as they will shrink during cooking. Season both sides generously with salt and pepper.
3. Heat a cast-iron skillet or grill over medium-high heat. Add the butter and toast the cut sides of the buns until golden brown. Remove and set aside.
4. Place the patties on the hot surface. For a juicy medium-well result, cook for 4-5 minutes on the first side without pressing down on the meat.
5. Flip the patties and immediately place a slice of cheddar cheese on each. Cook for another 3-4 minutes until the cheese is melted and the internal temperature reaches 160°F (71°C) for food safety.
6. Spread the prepared sauce on the bottom bun. Layer with lettuce, the cheesy beef patty, red onion, and a slice of tomato. Top with the other half of the bun.

Serve immediately with a side of crispy sea-salt fries or a vinegar-based coleslaw to cut through the richness of the beef.