Introduction
When it comes to satisfying cravings, nothing quite compares to a juicy cheeseburger. Whether you’re in the mood for a single patty or ready to conquer a mighty double cheeseburger, this guide will walk you through the ingredients needed and how to create the ultimate burger experience at home.
Detailed Ingredients with measures
Single Cheeseburgers:
– 600 g / 1.2 lb beef mince (ground beef), at least 20% fat
Mighty Double Cheeseburgers:
– 1.2 kg / 2.4 lb beef mince (ground beef), at least 20% fat
Cooking:
– 1/8 tsp each salt and pepper PER burger
– 2 – 3 tbsp canola oil
Everything Else You Need:
– 4 soft burger buns or rolls, around 10cm/4″ wide
– 4 – 8 slices burger cheese (American) or other cheese of choice
– 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
– 2 large gherkins, finely sliced
Sauce Options:
– Special Burger Sauce (creamy orangey/pink one, quick no cook)
– Tomato chutney for burgers
– Ketchup
– Mustard
On the Side:
– French fries (and it’s epic!)
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes
Yield
4 burgers (or 8 for double cheeseburgers)
Detailed Directions and Instructions
Patties
Separate the beef into 4 equal portions for single cheeseburgers or 8 portions for mighty double cheeseburgers. Gently roll each portion into balls and then press down into round patties. Make them slightly larger than your bun to account for shrinkage (approximately 12 cm / 4.7″ wide and 1 cm / 0.4″ thick for a 10 cm / 4″ burger bun).
Prepare
Gather all your burger ingredients and prepare them for use. Do not salt your beef until just before cooking, as salting too early toughens the meat.
Toast Buns
Preheat the grill to high. Place the burger buns cut face up on a tray and toast for 3 to 5 minutes until they are light golden. If using a BBQ, place the buns cut face down on the grill. Set aside once toasted.
Dent Patty
Sprinkle one side of each patty with half of the salt and pepper. Flip the patties over and press a dent into the middle of each one to prevent them from doming while cooking. Sprinkle the dented sides with the remaining salt and pepper.
Stove Cooking
Preheat 1 tablespoon of canola oil in a large cast iron skillet over high heat until very hot, almost smoking. Cook 2 to 4 patties (depending on pan size) for 1 1/2 minutes, pressing lightly with a spatula (without applying too much pressure). Flip the patties and immediately top with a slice of cheese. Cook for another 1 1/2 minutes. Transfer the burgers to a tray to rest for 3 minutes.
BBQ/Grilling
If your BBQ hot plate or grill is well seasoned (oiled), there’s no need to oil it again before cooking. If not, lightly brush with vegetable or canola oil, then preheat your BBQ on high until very hot and you see wisps of smoke. Cook the burgers as per the stove instructions: for 1 1/2 minutes on each side, adding cheese upon flipping, and resting for 3 minutes after cooking. You may also toast the buns on the grill for 2 to 3 minutes, facing down.
Assemble
Spread the sauce of your choice on the bottom of each bun. Assemble in this order: lettuce, tomato slices, burger (two patties for double cheeseburgers), gherkins, onion, sauce on the top bun. Press down to secure the layers.
Serve
Enjoy your burgers immediately, served with a side of French fries.
Notes
Batch Cooking
If you are making a large batch, keep the buns and cooked patties warm in a 50°C/122°F oven while continuing to cook.
Beef Quality
For the best flavor and juiciness, a blend of 50% brisket and 50% chuck with 20% fat is recommended. Supermarket mince is also acceptable; just remember to salt it just before cooking for more tender patties.
Burger Buns
Choose soft white buns about 10 cm wide, such as brioche or other soft rolls. Avoid crusty or specialty breads that are too large.
Cheese
For a classic cheeseburger experience, use processed cheese. In Australian grocery stores, you can find it labeled as “burger cheese.”
Onion
If raw onion is not preferred, you can dice it and scatter it over the base sauce or cook it in a little oil with salt and pepper.
Gherkins
Use larger gherkins for practicality, requiring only a few slices for each burger. If using smaller ones, slice them lengthwise.
Pan
If using a non-stick pan, adjust the cooking temperature to avoid damaging the coating. While it may not achieve the same char, the burgers will still be delicious.
Nutrition
Nutritional information is calculated per burger, including patties, toppings, and buns, but does not include additional condiments such as special sauce.
Cook techniques
Preparing Beef Patties
Separate the beef mince into equal portions, gently roll each into balls, and then form into patties slightly larger than the burger bun to account for shrinkage.
Toast Burger Buns
Preheat the grill and toast the burger buns cut side up for 3 to 5 minutes until light golden. If using a BBQ, place them cut side down.
Creating a Dent in Patties
Before cooking, sprinkle one side of the patties with salt and pepper, flip them, and press a dent in the middle to prevent dome-shaped patties during cooking.
Cooking on the Stove
Heat canola oil in a cast iron skillet until very hot. Cook the patties for 1.5 minutes on each side and place cheese on top after flipping.
Cooking on a BBQ/Grill
Preheat your BBQ until very hot, then cook the patties as you would on the stove, adding cheese after flipping. You can also toast the buns on the grill.
Assembling the Burger
Start with sauce on the bottom bun, layer lettuce, tomato, burger (or double burger), gherkins, onion, and sauce on the top bun before closing.
FAQ
What type of beef mince is best for burgers?
Look for beef mince that is at least 20% fat for optimal flavor and juiciness. A blend of brisket and chuck is ideal.
Can I use any type of burger bun?
Soft white buns are preferred, with brioche being a premium choice. Avoid crusty or seedy varieties for the best burger experience.
What cheese should I use for cheeseburgers?
Processed cheese, often labeled “burger cheese” at grocery stores, is recommended for a classic cheeseburger flavor.
How do I prepare onions for my burger?
If you dislike raw onions, consider cooking them with a bit of oil and seasoning or dicing them finely to scatter over the sauce.
What kind of gherkins should I use?
Larger gherkins are more practical for burgers, but if using smaller ones, slice them lengthwise for easier coverage.
Can I use a non-stick pan for cooking burgers?
Yes, but be cautious with the heat to avoid damaging the non-stick coating. You won’t achieve the same charring as with a cast iron skillet.
Conclusion
Crafting the perfect cheeseburger is an art that requires quality ingredients and attention to detail. Whether you opt for a single or mighty double cheeseburger, the combination of juicy beef, melted cheese, fresh vegetables, and your choice of sauce creates a mouthwatering experience. Don’t forget the side of crispy French fries to elevate your meal!
Classic Cheeseburger with BBQ Sauce
Combine your cheeseburger with a smoky BBQ sauce instead of traditional options for a flavor twist.
Mushroom Swiss Burger
Add sautéed mushrooms and Swiss cheese to your burger for an earthy and creamy taste.
Bacon Cheeseburger
Top your burger with crispy bacon for an extra layer of texture and flavor.
Spicy Jalapeño Burger
Incorporate sliced jalapeños and pepper jack cheese to spice things up.
Veggie Burger Option
For a meatless version, use a black bean or chickpea patty and pile on your favorite fresh toppings.
Buffalo Chicken Burger
Swap out beef for a spicy buffalo chicken patty, topped with blue cheese dressing and celery slaw.
Greek Style Burger
Use feta cheese, olives, and a dollop of tzatziki sauce for a Mediterranean twist on your burger.
Breakfast Burger
Add a fried egg, crispy hash browns, and cheddar cheese for a hearty breakfast-inspired option.
