Cheeseburger Recipe

Cheeseburger Recipe
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Growing up, there was one item that absolutely fascinated me, regardless of the occasion, the restaurant style, or the time of day: the almighty cheeseburger. That handheld sweetness has a magical quality to it that instantly makes us happy. One of my top ten ambitions when I first started cooking was to master a juicy, cooked-to-perfection burger.

This is a recipe for a typical diner-style burger with all of my favorite toppings. Adding mustard paste to the beef before frying creates an extremely delicious crust. you’ll be transformed in no time.

Cheeseburger Recipe

Meah
Growing up, there was one food that always won my heart, no matter what the situation, restaurant-style, or time of day: the Almighty Cheeseburger. There's something magical about that handheld goodness that makes us instantly happier. One of my top ten goals when I first started cooking was to perfect a juicy, cooked-to-perfection burger. This is a traditional diner-style burger with all of my favorite toppings. The addition of a mustard layer to the beef prior to frying produces the most insanely delicious crust—you'll be a convert in no time.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1.2 kg Freshly ground chuck
  • 1 tbsp Onion powder
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 12 slices of American cheese
  • 6 large burger buns, preferably homemade
  • Garnish
  • Lettuce
  • Onions, sliced
  • Tomatoes, sliced
  • Ketchup
  • Pickles, sliced

Instructions
 

  • Gently combine ground beef and onion powder in a large mixing bowl, then shape into six patties that are slightly larger than your hamburger buns and have a dent in the center.
  • Preheat your grill, grill pan, or cast iron skillet over high heat, then season the patties thoroughly with salt and pepper before placing them on the grill to cook.
  • Cook for about two minutes, or until the bottom crust has formed. Flip the burgers once you can easily pick them up, then top with two pieces of cheese on each. Cook for an additional two to three minutes.
  • Remove off the grill and place on buns, then top with chosen garnishings and condiments such as lettuce, onions, tomatoes, and ketchup and serve.

Notes

MEAT
Only use freshly ground beef with around 20% fat, such as beef chuck, for the best results.
TECHNIQUE
Form your patties slightly wider than your buns and put a tiny depression on top of each one to get a nicely formed burger that is flat and suitably proportioned after cooked. Don’t overwork the meat, and season the patties immediately when they’re about to be cooked. The cheese is added to the burger while it is still cooking, giving it time to melt. Flip the burger and top it with a slice or two of cheese after the bottom is done.
The beauty of a smashed burger is that as it cooks, it will develop a massive crust. However, to compensate for the lack of moistness, a slice of cheese is placed between two burger patties, technically turning a smashed burger into a cheeseburger.
TOPPINGS & CONDIMENTS
Cheeseburgers can be topped with sliced pickles, onions, tomatoes, or lettuce, as well as condiments such as ketchup, mustard, and mayonnaise.
BURGER BUNS
Sesame seeds are commonly put on burger buns. Burger buns are available at every shop, or you may make your own. Always toast the buns before constructing the cheeseburger, since this prevents them from becoming soggy.
SERVING
Serve with French fries, onion rings, or potato chips as an aside. It goes well with beer or your favorite soft drink.
Keyword Cheeseburge, Recipe

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