Cheeseburgers (double or single)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Resting
3 mins
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Servings
4
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Calories
755 kcal
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Course
Main Course
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Cuisine
American
Cheeseburgers (double or single)
Description
The Cheeseburgers (double or single) recipe focuses on forming beef patties that are slightly larger than the bun to allow for shrinkage. Salting just before cooking keeps the meat tender. The patties receive a center dent pressed in to prevent doming and ensure even cooking. Cooking on a hot grill or skillet develops a nice crust while keeping the interior juicy. The burgers are assembled with American cheese slices melted over the patties, and layered with fresh lettuce, tomato, onion, and sliced gherkins on toasted buns.
The recipe details options for sauce, such as burger sauce, ketchup, or mustard, and recommends using buns that are soft but not overly large for balance. Lettuce and tomato slices provide freshness and contrast, while cheese adds creamy notes. The instructions include tips on handling onions and pickles, and suggestions for beef blends to maximize flavor and juiciness.
This burger recipe works well for casual meals, and you can keep cooked patties and buns warm in a low oven when making larger batches. It also permits some flexibility in cooking equipment, noting care if using nonstick pans. The finished burger suits simple plating with fries or other sides.
Ingredients
Single Cheeseburgers:
- 600 g / 1.2 lb ground beef at least 20% fat (Note 1 for quality, beef mince is synonym
Mighty Double Cheeseburgers:
- 1.2 kg / 2.4 lb ground beef at least 20% fat (Note 1 for quality, beef mince is synonym
Cooking:
- 1/8 tsp salt each, per burger
- 1/8 tsp black pepper each, per burger
- 2 - 3 tbsp canola oil
Everything else you need:
- 4 burger buns around 10cm/4" wide (Note 2, soft, or rolls
- 4 - 8 lices cheese American) or other cheese or choice (Note 3, burger
- 8 cos lettuce torn to size (or shredded iceberg, leaves
- 8 romaine lettuce torn to size (or shredded iceberg, leaves
- 2 tomato cut into eight 7mm/ 1/4" slices, large
- 1 red onion , finely sliced into rings (Note 4)
- 2 gherkin pickles finely sliced (Note 5, large
Sauce options:
- burger sauce creamy orangey/pink one, quick no cook, special
- tomato chutney for burgers
- ketchup
- mustard
On the side:
- French Fries (and it's epic!)
Instructions
- 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).
- 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).
- 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.
- 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.
Stove:
- Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot - smoking hot! (Note 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.
BBQ/Grilling:
- 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.
- 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.)
Assemble:
- 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.
- DEVOUR with French Fries on the side.
Notes
- When cooking in batches, keep patties and buns warm in a 50°C (122°F) oven until serving.
- Choose buns that are soft and appropriately sized, such as brioche or soft white rolls; avoid overly large or crusty buns.
- Processed American cheese slices provide classic cheeseburger melt and flavor.
- If raw onion is too strong, dice and scatter over the sauce or lightly sauté before adding.
- Slice larger gherkin pickles for easier burger assembly; slice small pickles lengthwise instead of rounds.
- Salting just before cooking helps keep beef patties tender and juicy.
- A recommended beef blend is 50/50 brisket and chuck with 20% fat for flavor and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755cal | 38% |
| Carbohydrates | 28g | 9% |
| Protein | 45g | 90% |
| Fat | 51g | 78% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 146mg | 49% |
| Sodium | 750mg | 31% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 11mg | 12% |
| Calcium | 533mg | 53% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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