The Perfect Beef Burger

Ingredients:

• 700 g lean ground beef (20% fat) or ground turkey (10% fat)
• 1.5 tbsp. l. rapeseed oil
• 4 slices of cheese, optional
• 4 hamburger buns, halved, toasted as desired

Preparation:

1. Divide the minced meat into 4 equal portions (approximately 170 g each). Form each portion into a 2 cm thick patty and make an indentation in the center of each with your thumb. Season both sides with salt and pepper.
2. If you grill burgers.
   
   Preheat a gas grill to high heat, or light the coals of a charcoal grill until hot. Brush the patties with canola oil and sear until crispy on one side, 3 minutes for the beef and 5 minutes for the turkey. Then flip and sear the other side until the beef is medium-rare, 4 minutes (3 minutes if using cheese; see step 3), or until cooked through. Sear the other side for 5 minutes, or until the turkey is cooked through.
3. If you fry burgers on a grill pan.
   
   Heat a grill pan over high heat. Grill the patties as you would on an outdoor grill.
   
   If you fry in a regular frying pan or on a grill (preferably cast iron).
   
   Heat oil over high heat. Fry the patties until golden brown and lightly charred on one side, about 3 minutes for beef and 5 minutes for turkey. Then flip and fry the other side until the beef is medium-rare, 4 minutes (3 minutes if you're adding cheese), or until cooked through. Fry the other side of the turkey for 5 minutes, or until cooked through.
4. If using cheese, place it on each patty one minute before it's done. Close the grill lid or cover the patties with aluminum foil to allow the cheese to melt.
   
   Place hot patties between two bun halves and serve immediately.
   
   This dish pairs well with wine made from the French Merlot grape variety.