Burgers. The primal, manly sandwich that time has never forgotten thanks to its sheer brilliance. Show us a man that doesn’t like a burger and we’ll show you a liar. Or a vegetarian.

We caught up with the masters behind Psychic Burger in Dalston, London, to get their trippy, delicious secrets. Here’s how to make a burger so tasty you could start your own religion:


Glazed brioche buns

Aged mince with a 20% fat content (about 150g per burger)*

Butter or round Lettuce leaves per burger

Beef tomato (1/2 cm slice per burger)

Pickled gherkins (2 x 1/4 cm slices per burger)

American cheese (3 slices per burger)


French’s American mustard


*Ask your butcher to shape these for you if he has a burger stamp, or do it yourself – but DO NOT over work the mince.



Knives and the usual spatula/burger flipping device (obviously)

A good (clean) frying pan

A closh or deep pan lid from a smaller pan



It's going to get smoky, but it'll be worth it. Get the windows open and don’t wear your best jumper.

Cut the buns in half and toast them in a hot dry pan, then put it to one side.

In the same dry pan, drop in your burgers. Don’t overcrowd the pan as you need room to manoeuvre and you don’t want to sacrifice heat, or those brilliant burger shapes.

As you put them in, squash them a little flatter with the palm of your hand and poke a hole in the middle of the pattie. This will stop it from shrinking as it cooks and get a good crust on it.

Cook your burger to the preferred temperature, then flip it. For a handy guide on how to get it just right, click here.

Place the cheese on top of the patty, place the closh over the pan and squirt in some water to create the steam.

Keep it covered for about a minute, to give the pattie a delicious crust.

While the patty is steaming, put the lettuce, tomato slice, ketchup and mustard on the bottom half of the bun.

Take the closh off the patty and place the gherkin slices and the top half of the bun on top of the patty. Place the closh back over it, squirt in some water and steam again.

Now place the top half of the burger on the bottom half of the burger, grab a shed load of napkins and get messy.