Hamburger

Nagi Maehashi’s hamburger puts a juicy beef patty with a browned crust into a lightly toasted bun. Her selected recipe seasons the meat with salt and pepper, while cooked onion, lettuce, tomato and pickles build the sandwich around it.

The beef is divided into portions and formed gently into patties sized for the buns. A dent in one side helps the patty keep a flatter shape during cooking.

Sliced onions cook in part of the oil until wilted and caramelised, then are seasoned and removed. The remaining oil heats before the patties are cooked on both sides; Swiss cheese is the selected optional cheese topping.

The buns are lightly toasted and spread with a chosen condiment, here relish. Lettuce and tomato go beneath the patty, with cooked onion and sliced pickles above it before the top bun is added.

Maehashi serves the assembled burgers immediately. She lists fries and baked potato wedges as sides and discusses other toppings, while this selection keeps the beef, vegetables, relish and optional Swiss cheese at its centre.