Juustohampurilainen

Place 2 c. sopa dried onion bits in a small bowl and pour 0.5 dl 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 un soft burger buns and toast the cut surfaces in a dry hot pan until golden.

Heat 1 c. sopa 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 un melted cheddar cheese on top of the patties immediately after turning and let the cheese melt slightly.

Spread 2 c. sopa ketchup and 1 c. sopa mild mustard onto the bun tops. Add the softened onion bits and 8 un 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.