Cheeseburger

Place 30 ml dried onion bits in a small bowl and pour 50 ml water over it. Let the onion soften for about 10 minutes and drain any excess water.

Divide 400 g beef mince into four portions and roll into balls. Press the balls into thin patties slightly larger than the buns and season the surface with 3 g salt and 1 g black pepper.

Slice 4 pcs soft burger buns and toast the cut surfaces in a dry hot pan until golden.

Heat 15 ml cooking oil in a frying pan. Fry the patties on a hot pan for about 1-2 minutes per side, pressing with a spatula while cooking to keep them thin.

Place 4 pcs melted cheddar cheese on top of the patties immediately after turning and let the cheese melt slightly.

Spread 30 ml ketchup and 15 ml mild mustard onto the bun tops. Add the softened onion bits and 8 pcs pickles evenly.

Place the hot cheese patties on the bottom buns and close with the seasoned tops. Let the burgers rest for a moment wrapped or covered before serving so the buns soften.