Cheeseburger Recipe

I know you know how to make a cheeseburger … but as it turns out, I have some tips you might find useful! From the best beef to the best bun to the best cheese, today’s burger recipe also comes with your choice of burger sauces: a tomato one or my quick creamy Special Burger Sauce. Plus, homemade fries!

A very big thank you for the incredibly supportive, excited response to the cookbook pre-order announcement last week! I must admit, hitting publish on that post was a scary moment. The whole time, I kept up a cheery face to my publisher, my team, family and friends, exuding confidence and excitement.

But now, I really am excited, thanks to you and your enthusiastic messages. So thank you!

Anybody who claims the sight of a big juicy cheeseburger doesn’t get their blood pumping is either made of stone or a vegetarian!

And anybody reading this is neither of those things, right?? We are people who hold burgers like we are clutching onto dear life, like this! ⬇⬇⬇

And we are people who go gaga over sights like this (noting that in no way does the following represent reality because I mean, who cuts burgers with a knife??):

Cheeseburgers (double or single)

Recipe video above. This cheeseburger recipe assumes your bun is 10cm/4″ wide. If it’s larger, you may want to scale up the beef so you don’t end up with wafer-thin patties or a burger patty that’s much smaller than your bun. Nobody likes biting into bread with no beef!!Slather with sauce of choice though for a really great burger experience, try my Special Burger Sauce (quick, no cook) or my Tomato Chutney for Burgers.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 755 kcal, Carbohydrate 28 g, Protein 45 g, Fat 51 g, Saturated Fat 22 g, Trans Fat 2 g, Cholesterol 146 mg, Sodium 750 mg, Fiber 2 g, Sugar 6 g, unSaturated Fat 23 g, servingSize 1 serving

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!))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Stove:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot – smoking hot! (Note 6)’, ‘name’: ‘Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot – smoking hot! (Note 6)’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-1-1’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘BBQ/Grilling:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.)’, ‘name’: ‘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.)’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-2-1’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Assemble:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘DEVOUR withxa0French Friesxa0on the side.’, ‘name’: ‘DEVOUR withxa0French Friesxa0on the side.’, ‘url’: ‘https://www.recipetineats.com/cheeseburger-recipe/#wprm-recipe-71859-step-3-1’}]}

The Best Ever Cheeseburger

How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

Prep: 15min

Total: 30min

Yield: 6

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 2 pounds ground beef (80/20)
• Kosher salt and freshly ground black pepper (to taste)
• 1 tablespoon canola oil
• 6 slices American cheese
• Brioche hamburger buns (homemade or store-bought)
• Romaine or shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

Instruction:

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.
2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
3. Heat canola oil in a large cast iron skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

Classic Cheeseburger

Cheeseburgers are a quick and easy summer cookout staple and this recipe will have you making them perfectly every time. Pile on the toppings as you please!

Prep: 5min

Total: 15min

Yield: 4 serving(s)

Ingredients:

• 1 lb. ground beef (80/20)
• 1 lb. ground sirloin (90/10)
• 1 tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 tbsp. vegetable oil
• 4 toasted hamburger buns
• Optional toppings: American cheese, shredded iceburg lettuce, sliced tomato, sliced red onion, dill pickle slices, ketchup, mustard, and mayonnaise

Instruction:

1. Combine the ground beef, ground sirloin, Worcestershire sauce, salt, and pepper in a large bowl. Gently mix the beef mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 8 ounces each. Pat each portion into a ball (but not too tightly), then press into one-inch thick patties.
2. On the stovetop: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Place the patties in the skillet and let cook for 3 to 4 minutes until golden and crusty. Flip and cook the other side until the internal temperature of the burger reaches 135˚ (for medium doneness), about 3 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt.
3. Alternatively cook on the grill: Preheat your grill over medium-high heat, 400˚ to 425˚. Oil the grill grates. Place the patties on the grill over direct heat. Cook for 3 to 4 minutes per side, covered, or until the internal temperature reads 135˚ (for medium doneness). If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt.
4. Serve immediately on toasted buns with whatever toppings you like!

Best Hamburger Patty Recipe (Grilled or Stovetop)

Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time!

Prep: 15min

Total: 23min

Yield: 6

Serving Size: 1 hamburger

Nutrition Facts: servingSize 1 hamburger, calories 430 kcal, Carbohydrate 6 g, Protein 28 g, Fat 32 g, Saturated Fat 12 g, Cholesterol 135 mg, Sodium 617 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 2 pounds ground chuck
• ½ cup crushed saltine crackers (or Panko breadcrumbs)
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instruction:

1. Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don’t puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
5. For thick patties: Grill or fry the patties for 3-4 minutes per side.
6. For thin patties: Cook on the griddle for 2 minutes per side.
7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

CHEESEBURGERS | Homemade Cheeseburgers Recipe | Simply Mama Cooks

FAQ

How to make a cheeseburger step by step?

1. Divide the ground beef. …
2. Shape the patties. …
3. Warm the pan. …
4. Toast the buns. …
5. Increase the heat to medium-high. …
6. Cook the burgers for 3 to 5 minutes. …
7. Flip the burgers and cook another 3 to 5 minutes. …
8. To make cheeseburgers.

What should be in a cheeseburger?

How does Gordon Ramsay make a cheeseburger?

1. salt.
2. black pepper.
3. paprika.
4. onion powder.
5. garlic powder.