Description
Classic Cheeseburger Recipe
Ingredients:
500g ground beef (80% lean, 20% fat)
Salt and black pepper, to taste
4 slices of cheddar cheese
4 sesame seed burger buns
Lettuce leaves
Tomato slices
Dill pickle slices
1 tablespoon butter (for toasting buns)
Optional Toppings:
Ketchup
Mustard
Mayonnaise
Caramelized onions
Instructions:
1. Prepare the Beef Patties:
Divide the ground beef into four equal portions.
Shape each portion into a round patty, about 2 cm thick.
Season both sides of the patties with salt and black pepper.
2. Cook the Patties:
Preheat a skillet or grill over medium-high heat.
Place the patties on the hot surface and cook for 3-4 minutes on the first side without pressing down.
Flip the patties and immediately place a slice of cheddar cheese on top. Cook for another 3-4 minutes, or until the cheese melts and the patties are cooked to your liking.
3. Toast the Buns:
Spread a thin layer of butter on the cut sides of the burger buns.
Toast the buns in a skillet or grill until golden brown.
4. Assemble the Burgers:
On the bottom bun, layer lettuce, the cooked beef patty with melted cheese, tomato slices, and pickles.
Add your desired condiments (ketchup, mustard, mayo).
Top with the other half of the bun.
5. Serve:
Serve the cheeseburgers warm with fries or a side salad. Enjoy!
Pro Tip: For an extra juicy patty, avoid overworking the meat while shaping, and let the burgers rest for a minute before serving.
Step-by-Step Guide
Follow these detailed instructions for a perfect cheeseburger every time. First, ensure your ground beef is cold. Gently form four 2cm-thick patties, making a slight dimple in the center of each with your thumb to prevent bulging. Generously season with salt and pepper just before cooking. Preheat your skillet or grill until very hot. Cook the patties undisturbed for 3-4 minutes to develop a flavorful crust. Flip, add cheese immediately, and cook to your desired doneness. While the patties rest, butter and toast the buns until golden. Assemble from the bottom up: bun, lettuce (to protect the bun from juices), patty, tomato, pickles, condiments, top bun.
Serving Suggestions
While classic fries are a beloved side, consider these alternatives. For a lighter meal, serve with a crisp garden salad, sweet potato wedges, or crunchy coleslaw. To elevate the burger itself, offer a toppings bar with options like sautéed mushrooms, crispy bacon, avocado slices, or a special sauce made from mixing ketchup, mayo, and a dash of pickle juice. Pair with a cold craft beer, milkshake, or iced tea for the ultimate experience.
How-to Summary
To summarize: 1) Gently shape cold beef into dimpled patties and season. 2) Cook on a hot surface without pressing. 3) Flip, add cheese, and finish cooking. 4) Toast buttered buns. 5) Assemble with lettuce, patty, tomato, pickles, and condiments. The keys are handling the meat minimally and allowing a proper sear.
Frequently Asked Questions
Q: Can I use leaner ground beef?
A: We recommend 80/20 beef. Leaner meat (90/10 or higher) results in drier, less flavorful patties as the fat is essential for juiciness.
Q: How do I know when the patty is done?
A> For medium, cook until internal temperature reaches 71°C (160°F). Use a meat thermometer for accuracy. The patty will also feel firm when pressed.
Q: Can I make the patties ahead of time?
A> Yes, you can shape and season patties, then refrigerate them covered for up to 24 hours. Let them sit at room temperature for 15 minutes before cooking.
Q: What’s the best cheese alternative?
A> American cheese melts exceptionally well, but Swiss, pepper jack, or blue cheese crumbles offer delicious variations.
Q: How do I prevent a soggy bun?
A> Toasting the bun creates a barrier. Also, place lettuce directly on the bottom bun to shield it from the hot patty’s juices.
Common Mistakes to Avoid
- Overworking the meat: This makes patties tough and dense. Handle gently.
- Pressing down with a spatula: This squeezes out precious juices, leading to a dry burger.
- Seasoning too early: Adding salt to the meat mixture before forming can draw out moisture and create a sausage-like texture. Season the exterior just before cooking.
- Moving the patty too soon: Allow a proper sear to form by not flipping or moving the patty for the first few minutes.
- Skipping the rest: Let the cooked patty rest for a minute so juices redistribute.
Conclusion
Mastering the classic cheeseburger is about respecting simple techniques: gentle handling, high heat, and quality ingredients. By following this guide and avoiding common pitfalls, you can consistently create a juicy, flavorful, and satisfying homemade burger that rivals any restaurant version. Remember, the dimple in the patty and the toasted bun are your secret weapons. Now, fire up the grill and enjoy the delicious results of your effort.