Classic Cheeseburger Recipe
User Reviews
5
Classic Cheeseburger Recipe
Description
The recipe focuses on forming loosely packed beef patties to maintain juiciness and seasoning them just before grilling to encourage a desirable crust. Grilling over high heat develops browning and crust formation. Cooking times vary depending on preferred doneness, with internal temperature guidelines provided ranging from rare to well-done.
The In-n-Out Burger Spread combines mayonnaise, ketchup, sweet pickle relish, sugar, and white vinegar for a mildly sweet and tangy complement to the savory burger. Traditional toppings include cheddar or American cheese that melts atop the patty, ripe tomato slices, crisp lettuce, and thin onions, adding freshness and texture contrast. All components are assembled on a hamburger bun.
Ingredients
- ground beef 80/20
- salt
- black pepper
In-n-Out Burger Spread Recipe:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 Tablespoons pickle relish sweet
- 2 teaspoons sugar
- 1 teaspoon white vinegar
Cheeseburger Toppings:
- cheddar cheese medium, or American cheese slices
- tomato ripe, sliced
- iceberg lettuce or green leaf lettuce
- onion thinly sliced
- Hamburger Bun
Instructions
- Form ground beef into round patties. I suggest 1/3 to 1/2 lb. patties depending on how large you want your burgers to be. To ensure your grilled cheeseburgers have the perfect texture -- DON'T OVERHANDLE the BEEF. Don't compress the beef too tight...as a looser patty retains juices better which means a juicier burger.
- Season well but don't salt and pepper the ground beef until the burger patties are formed. You want that coveted crust on the exterior of the burger and salt helps to create that. Sprinkle the salt on right before putting the beef on the grill.
- HEAT the GRILL on HIGH HEAT. You want the grill to be hot to maximize the crust formation on the burger and to brown the exterior.
- Temperature Guide:120 degrees F and below -- RARE (red/raw in the center)130 degrees F -- MEDIUM-RARE (pink and warm)140 degrees F -- MEDIUM (totally pink, starting to dry out)150 degrees F -- MEDIUM-WELL (grayish pink, much drier)160 degrees F and above -- WELL-DONE (completely gray, very little moisture)
- When burgers are almost done cooking, add cheese and let melt for 1-2 minutes.
In-N-Out Burger Spread:
- In a medium-sized bowl, stir together mayonnaise, ketchup, sweet pickle relish, sugar, and white vinegar. Cover and refrigerate until ready to use.
- After burgers are done cooking, spread burger sauce all over both patties. Layer toppings in between patties and cheese. Serve hot.
User Reviews
Overall Rating
5
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