Cheeseburger – double or single Recipe

I do know you know the way to make a cheeseburger … however because it seems, I’ve some suggestions you would possibly discover helpful! From the most effective beef to the most effective bun to the most effective cheese, right now’s burger recipe additionally comes together with your alternative of burger sauces: a tomato one or my fast creamy Particular Burger Sauce. Plus, home made fries!

The one questions left are actually, single or double cheeseburger?? Range or BBQ??

Anyone who claims the sight of an enormous juicy cheeseburger doesn’t get their blood pumping is both made from stone or a vegetarian! 😂

And anyone studying that is neither of these issues, proper?? 😂 We’re individuals who maintain burgers like we’re clutching onto expensive life, like this! ⬇⬇⬇

And we’re individuals who go gaga over sights like this (noting that under no circumstances does the next signify actuality as a result of I imply, who cuts burgers with a knife??):

Photos, finished. On to enterprise then – learn how to make them!

Right here is (in my humble opinion) what it’s essential to make an incredible cheeseburger:

1. The meat: No have to get (too) snobby

My easy view: The higher the meat, the higher the flavour, however I might by no means flip my nostril up at a burger made with on a regular basis grocery store beef. Right here’s my skinny on beef:

• For firm: 50/50 brisket and chuck with 20% fats, floor to order by the butcher. Brisket brings actually good beefy flavour, and chuck for texture.

• For the on a regular basis: Customary beef mince from the grocery retailer nonetheless makes an incredible burger. Mince could be a combination of any cuts and offcuts however is normally predominantly chuck. Fattier mince = juicy and extra flavourful. Leaner mince = nonetheless positive however not as juicy. You choose (guess which camp each my ft are in! 😂)

• Single vs double cheeseburger: The choice is solely as much as you. I take advantage of 150g / 5 oz per patty for a 10cm / 4″ huge bun, so simply double up in order for you a double. Sure, a double is huge and mighty and indulgent…. but it surely’s such a very good deal with!

2. The cheese: Processed for authenticity!

For the really traditional cheeseburger expertise, we’d like processed cheese. Nothing oozes, stretches and runs the way in which correct, luridly orange processed American cheese does when it melts. Pure be damned – we’re on this for the nostalgia and the authenticity!

Lately in Australia, there’s even cheese helpfully labelled “Burger Slices” so we are able to’t get it mistaken!

That mentioned, don’t let my loyalty to processed cheese cease you from utilizing any melting cheese you need. Swiss, cheddar, tasty, colby, gruyere – or a good fancier cheese in the event you so want / your pockets stretches that far!

3. The bun: Smooth and white

Smooth white buns, ideally with sesame seeds, are in my view the one solution to go. Smooth is crucial so it turns into one with every part jammed inside. There’s a time and place for crusty artisan breads, however now shouldn’t be it!

There may be additionally a time for wholemeal breads, seeded breads and olive studded breads – however once more, now shouldn’t be the time! 😂 (However actually I jest – use no matter bread you need.)

As for measurement….

I all the time seek out burger buns round 10cm / 4″ in diameter. Why? As a result of I like my patties to cowl the bun from edge to edge, and it turns into somewhat extra logistically difficult to make patties bigger than 10cm once you think about a 25% diameter shrinkage as they prepare dinner.

Nothing is extra irritating than taking an enormous chunk of a burger solely to finish up with a mouthful of juicy air sandwiched between two items of bread.

So my rule of thumb is 10cm / 4″ of so. It’s a protected measurement, and in addition a sensible measurement in that it’s a filling meal for one individual. Even for somebody with a hearty urge for food reminiscent of myself.

4. The inexperienced stuff and pickled stuff

• Lettuce – Cos/romaine and shredded iceberg lettuce are about as traditional as you may get with burgers. If you wish to get connoisseur with child greens, rocket/arugula, spinach and even kale, go proper forward (I promise I’m not judging you!)

• Onion – Uncooked crimson onion rings are my onion of alternative. I just like the chunk and freshness they carry as a foil to all of the fatty beefiness of the burger. For many who discover them too harsh, alternate options are to cube them then scatter only a bit in your burger, or prepare dinner strange (not crimson) onions as a substitute.

• Tomato – As with the onion, tomato brings moisture and a contact of welcome freshness to this stack of goodness.

• Pickles (BIG!) – Go for huge gherkins fairly than small ones, else you’ll find yourself with a burger scattered with dozens of tiny little gherkin rounds! And that ain’t cool.

5. The sauce

And final however not least, the sauces. You’ll be able to completely stick with the tried-and-true ketchup / mustard script. However right now, I’m additionally sharing two home made burger sauces:

1. Particular Burger Sauce – An orange-hued, mayonnaise-based sauce that’s a blatant copycat of a well-liked burger sauce offered at grocery shops; and

2. Tomato Burger Sauce – Basically a fast tomato chutney. Nevertheless it has a extra savoury flavour which I believe fits burgers higher than conventional chutney which is historically fairly candy and flavoured with distracting issues like ginger, chilli and cardamom.

Extra burger sauce choices

• Ketchup (or Aussie tomato sauce) – straight out of the bottle, simply as it’s!

• Mayonnaise – plain (the Particular Burger Sauce is a flavoured model)

• Yellow mustard – I’m speaking the intense yellow stuff, generally labelled “American mustard”. (Warning: Don’t unintentionally get the intense yellow Sizzling English Mustard which is spicy!)

• Barbecue sauce – See my Barbecue Pork Ribs recipe for a traditional home made Barbecue Sauce recipe.

• Thousand island sauce – A creamy pink sauce made with mayonnaise and ketchup that’s standard with seafood (Aussie favorite prawn dipping sauce!). Recipe right here.

OK! The elements finished, let’s transfer on to the prepare dinner half!

If a BBQ isn’t an possibility, change your vary hood to max and prepare dinner on the range in a heavy forged iron skillet. Give your non-stick pan the evening off – it doesn’t cope nicely with excessive warmth cooking!

1. The cheeseburger patty

1. Kind patties – Separate the meat into 4 mounds, or 8 if making double cheeseburgers. Gently roll every mound right into a ball (not firmly, we would like tender patties not rock arduous ones!) then press down right into a patty that’s barely wider than the burger bun, to think about cooking shrinkage.

   As famous above, I like utilizing buns which might be most 10 cm / 4″ huge so the patty is proportionally a very good measurement and thickness. In case your buns are a lot bigger, I’d suggest utilizing extra beef else you’ll find yourself with wafer-thin patties, or patties which might be method smaller than your buns!

2. Tip #1 – Dent your patty within the center. Thinning the centre of the patty compensates for the tendency of the patty to dome up within the center because it cooks. It additionally reduces the general patty shrinkage throughout cooking. Doing this implies there’s no have to squash the burger to maintain it flat and even because it cooks (dropping valuable juices!) Use your fingers or the again of your hand to press a dent into the centre of the patty. A neat trick I picked up from Bobby Flay a few years in the past!

3. Photograph 3: The dent – Right here’s what it seems like. It doesn’t must be even or deep, only a slight inwards curve, so the patty is formed a bit like a crimson blood cell.

4. Tip #2 – Salt JUST earlier than cooking. My second key tip is to solely salt the patty simply earlier than cooking. Should you salt your patty forward of time and depart it sitting round, the cooked patty finally ends up a lot firmer. It’s because the salt acts on the meat proteins and modifications their chemistry. Go forward and provides it a go, if you wish to see it for your self! 🙂 I salt mine whereas the skillet is pre-heating.

2. Cooking the patties

1. Forged iron skillet – Preheat oil in a heavy-based forged iron skillet over excessive warmth till it is vitally, very popular. Why a cast-iron skillet? As a result of it’s made for top warmth quick cooking so we are able to get an incredible caramelised darkish brown crust with out overcooking the within. This burger patty cooks in 3 minutes flat!

   BBQ/Grilling possibility – see field beneath for instructions!

2. 3-minute prepare dinner – Place 2 or 4 patties within the skillet (relying what number of match) and prepare dinner the primary facet for 1 1/2 minutes, urgent down LIGHTLY with a spatula. Be aware the emphasis on “frivolously”! No person likes dense, arduous patties the place all of the juice has been squeezed out in the course of the cooking section!

3. Flip & cheese – Flip the burgers then instantly high with cheese and prepare dinner for an additional 1 1/2 minutes.

4. Melted! And take a look at that. A wonderfully cooked patty and melted cheese draped over it. A flawless burger!

How you can BBQ/Grill cheeseburgers

Higher than cooking indoors! In case your BBQ sizzling plate / grill is well-seasoned, you received’t want oil, particularly given the meat patties are fairly fatty too. In case your BBQ isn’t well-seasoned, then brush frivolously with canola or vegetable oil (or use a scrunched up paper or two).
Preheat your BBQ on excessive warmth till you see wisps of smoke, ie. very popular. Then merely prepare dinner the patties per the recipe instructions (1 1/2 minutes on both sides). It’s also possible to toast the buns on the BBQ by inserting the reduce face down on the grills.

3. Assembling cheeseburgers

That is the order during which I prefer to construct burgers as a result of I believe it’s probably the most structurally steady. Anyone who’s bitten into an enormous burger solely to have a slice of tomato jettisoned out the opposite finish is aware of precisely what I’m speaking about!

1. Toast the buns underneath the grill/broiler for a couple of minutes till gentle golden. I solely do the reduce face as a result of I prefer to maintain the spherical exterior faces comfortable. Utilizing your BBQ? Simply pop them face down straight onto the grill.

3. Lettuce → tomato → patty – I put lettuce down first as a result of it type of “sticks” to the sauce adopted by tomato then the patty (or patties!)

4. Gherkins → onion – Subsequent, gherkins are scattered throughout the cheese (they type of naturally adhere which is good) adopted by onion.

5. Sauce on lid – Lastly I additionally normally smear the sauce on the lid although if I’m feeling further saucy I’ll spoon extra sauce straight onto the burger stack as a substitute or (gasp shock horror!) as nicely. 😇

6. Jam the lid on high then demolish your burger!

I do know this cheeseburger recipe accommodates clear statements concerning what I believe makes an incredible cheeseburger. Nevertheless, I don’t imagine in burger dogma. I’ve all the time been a agency believer that you must by no means let anybody inform you what you must or shouldn’t put in your burger.

So actually, make yours how you want. Ignore all my suggestions, do what you need. And share your Nice Burger suggestions within the feedback beneath! – Johnsat x

PS. If accompanying crispy French fries is in your listing of “non-negotiables” for burger meal bliss, I wholeheartedly agree. My long-awaited French fries recipe has lastly arrived! I promise you’ll love them. They’re a sport changer. 😇

PS. I filmed this throughout a time when there have been nationwide provide points with some lettuces, so I needed to resort to butter lettuce. No person panic, I survived.

Additionally – Crispy French Fries recipe has been revealed! Make it!

Cheeseburger – double or single Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 755 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 600 g / 1.2 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)
• 1.2 kg / 2.4 lb beef mince (ground beef) , at least 20% fat (Note 1 for quality)
• 1/8 tsp each salt and pepper PER burger
• 2 – 3 tbsp canola oil
• 4 soft burger buns or rolls , around 10cm/4″ wide (Note 2)
• 4 – 8 slices burger cheese (American) or other cheese or choice (Note 3)
• 8 cos/romaine lettuce leaves , torn to size (or shredded iceberg)
• 2 large tomatoes , cut into eight 7mm/ 1/4" slices
• 1 red onion , finely sliced into rings (Note 4)
• 2 large gherkins , finely sliced (Note 5)
• Special Burger Sauce (creamy orangey/pink one, quick no cook)
• Tomato chutney for burgers
• Ketchup
• Mustard
• French fries (and it’s epic!)

Instructions

1. Patties: Separate the beef into 4 equal portions, or 8 if making double cheeseburgers (do it!). Gently roll each portion into balls then press down into round patties that are slightly larger than your bun to allow for shrinkage (12 cm / 4.7" wide, 1 cm / 0.4" thick for a 10cm / 4" burger bun).
2. Prepare: Get all your burger bits and pieces out and ready to use. Don't salt your beef until just before cooking (it toughens the meat).
3. Toast buns: Preheat the grill to high. Place the bread cut face up on a tray and toast for 3 to 5 minutes until light golden. (If using BBQ, place cut face down on the grill). Set aside.
4. Dent patty: Sprinkle one side of patties with half the salt and pepper. Flip, then press a dent into the middle of each patty. (Prevents patties doming when cooking and reduces shrinkage!). Sprinkle this dented side with the remaining salt and pepper.
5. Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot – smoking hot! (Note 6)
6. Cook: Cook 2 to 4 patties (whatever fits in the pan) for 1 1/2 minutes. Press down lightly with a spatula (not too hard else the meat juices squeeze out!). Flip, then immediately top with a slice of cheese. Cook for another 1 1/2 minutes (cheese will melt by itself!) then transfer burgers to a tray to rest for 3 minutes.
7. Preheat: If your BBQ hot plate/grill is well seasoned (ie oiled), there is no need to oil before cooking. If not, lightly brush with vegetable or canola oil (or use scrunched up paper towel). Then preheat your BBQ on high until very hot and you see wisps of smoke.
8. Cook the burgers per above directions for 1 1/2 minutes on each side, topping with cheese as soon as you flip, then resting for 3 minutes. (You can also toast the buns on the grill (face down on the grills, 2 – 3 minutes.)
9. Slather the base of the bun with your sauce of choice. My order of assembly: lettuce, tomato, burger (x 2 for double!), gherkins, onion, sauce on bun lid, jam it on top of the stack.
10. DEVOUR with French Fries on the side.

Notes

Batch cooking: If you are making a big batch, keep buns and cooked patties warm in a 50°C/122°F oven while you continue cooking.
1. Beef quality:
My favourite blend for flavour and juiciness – 50/50 brisket and chuck, ground to order from the butcher, with 20% fat.
Supermarket mince – Nobody in my circles turns their nose up at burgers made with supermarket beef mince. The trick is to follow my specific direction to salt it just before cooking as the patty is far more tender once cooked. And also, lean = less flavour and less juicy (fat is where beef flavour is).
2. Burger buns – See intro for commentary. Brioche buns are premium, else any soft white buns that aren’t too gigantic (why-oh-why are Aussie hamburger buns so BIG?? So hard to cook hamburger patties that size!). Doesn’t have to be called hamburger buns, you can just get soft white rolls (best to skip crusty/seedy/wholemeal/fancy stuff).
3. Cheese – for a true cheeseburger experience, opt for the processed cheese! Sold in Australian grocery stores helpfully labelled “burger cheese”, see in post for photo.
4. Onion – If you’re not a fan of raw onion (I personally like how it breaks up the richness of the burger), you can either dice then scatter over the sauce on the base of the bun (like McDonald’s does) or cook it in a little oil with a pinch of salt and pepper (I’d use brown/yellow onions instead).
5. Gherkins – large is just more practical so you only need a few slices to cover the burger. If you only have the small ones on hand, slice them lengthwise rather than into rounds
6. Pan – If you’ve only got a non stick pan, that’s fine but just don’t cook your burger as aggressively as I do in a smoking hot skillet else you will destroy your non stick coating. You won’t get quite the same charring but it will still be delicious!
7. Nutrition – Per burger, counting burgers, toppings and buns only. Condiments including Special Sauce not included.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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