BEST BUN FOR HAMBURGERS RECIPES

Steps:

• Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.
• Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.
• Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.
• Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.
• Increase the heat to medium-high. Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.
• Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Generously season with salt and pepper, and cook for 3 to 4 minutes.
• Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Season the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!
• To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.
• Finish the burgers. When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.

Steps:

• 1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.