1-First Step: Mix the burger patties Place the 500 grams ground beef in a large bowl. Add the 30 grams panko breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon sea salt flakes, and 1/2 teaspoon black pepper. Use clean hands or a fork to mix gently until just combined. Try not to overwork the mixture, because that can make the burgers dense instead of juicy. If the mixture feels too stiff, add up to 2 tablespoons water, but only if needed. The goal is a soft mixture that still holds its shape when pressed together. This is one of the easiest ways to make a Simple Burger Recipe work well every time.

2-Second Step: Shape the patties Divide the mixture into 4 equal portions. Shape each portion into a round patty that is slightly wider than the brioche rolls, because the burgers will shrink a little as they cook. Press a small dimple in the center of each patty with your thumb. That helps them cook evenly and keeps them from puffing up in the middle. If you want a smaller portion, you can make 6 mini patties instead. That is a great idea for students, kids, or anyone who wants a lighter serving. Just reduce the cooking time a little so the burgers do not dry out.

3-Third Step: Get the pan or grill hot Heat 2 tablespoons olive oil in a large skillet over medium-high heat. If you are grilling, brush the grate lightly with oil and preheat it until hot. A good hot surface gives the burgers a deep brown crust, which adds lots of flavor. Do not rush this part, because a properly heated pan or grill makes a big difference. If you are cooking indoors, use a cast-iron pan if you have one. It holds heat well and gives the patties a lovely sear. For outdoor cooks, this Simple Burger Recipe works well over medium-high heat on a gas or charcoal grill.

4-Fourth Step: Cook the burgers Place the patties in the hot pan or on the grill. Cook for about 3 to 4 minutes on the first side, until well browned. Flip only once, then cook the second side for another 3 to 4 minutes. This timing gives a juicy burger with a good crust. If your patties are thick, they may need another minute or two. During the last minute of cooking, place 1 slice of gouda on each patty. Cover the pan loosely with a lid or tent foil over the grill for a moment so the cheese melts nicely. The cheese should soften and drip a little over the sides, which is exactly what you want.

5-Fifth Step: Toast the rolls and prep the toppings While the burgers cook, split 4 brioche rolls and toast them cut side down until golden. Toasting matters because it helps the buns stay firm under the juicy patties and sauces. It also adds a little extra flavor. Set out the 2 tomatoes, 1 red onion, little gem lettuce leaves, and 2 tablespoons sliced gherkins. Mix together the serving sauces if you want a neat build: 4 teaspoons whole-egg mayonnaise, 4 teaspoons ketchup, and 4 teaspoons American mustard. You can spread them on each bun or let everyone add their own.

6-Final Step: Build and serve Spread mayonnaise on the bottom bun, then add lettuce, a cheeseburger patty, tomato slices, red onion, and gherkins. Add ketchup and American mustard on top, then place the bun lid over everything. Serve right away while the burgers are hot and the cheese is melty. For the best juicy burger, let the patties rest for 2 minutes before serving. That small pause helps the juices settle back into the meat.