Description
This classic cheeseburger recipe offers juicy, flavorful beef patties with melted American cheese, served on soft toasted buns with crisp lettuce, fresh tomato, red onion, and tangy gherkins. It includes optional special burger sauce, tomato chutney, ketchup, and mustard to customize your perfect burger experience. Perfect for a hearty, satisfying meal whether making single or double cheeseburgers.
Ingredients
Scale
Beef Patties
- 600 g / 1.2 lb beef mince (ground beef), at least 20% fat (for 4 burgers)
- 1.2 kg / 2.4 lb beef mince (ground beef), at least 20% fat (for 8 burgers / double cheeseburgers)
- 1/8 tsp salt per burger
- 1/8 tsp pepper per burger
- 2 – 3 tbsp canola oil
Burger Assembly
- 4 soft burger buns or rolls, around 10cm / 4″ wide (Note: scale beef if buns are larger)
- 4 – 8 slices burger cheese (American or cheese of choice)
- 8 cos/romaine lettuce leaves, torn to size (or shredded iceberg lettuce)
- 2 large tomatoes, cut into eight 7mm / 1/4″ slices
- 1 red onion, finely sliced into rings
- 2 large gherkins, finely sliced
Sauces and Extras
- Special Burger Sauce (creamy orangey/pink, quick no cook)
- Tomato chutney for burgers
- Ketchup
- Mustard
- French fries (to serve alongside, optional but highly recommended)
Instructions
- Form Patties: Divide the beef mince into 4 equal portions for single cheeseburgers or 8 for double cheeseburgers. Gently roll each portion into a ball, then press down to form round patties about 12 cm (4.7″) wide and 1 cm (0.4″) thick, slightly larger than your burger bun to allow for shrinkage during cooking.
- Prepare Ingredients: Gather all your burger toppings and sauces, ensuring everything is ready to assemble. Do not salt the beef until just before cooking to prevent toughening the meat.
- Toast Buns: Preheat the grill to high heat. Place the burger buns cut-side up on a tray and toast for 3 to 5 minutes until lightly golden. Alternatively, if using a BBQ grill, place the buns cut-side down directly on the grill. Remove and set aside.
- Season and Dent Patties: Sprinkle one side of each patty with half the salt and pepper. Flip the patties over, then press a shallow dent into the center of each one to prevent doming as they cook and reduce shrinkage. Sprinkle the dented side with the remaining salt and pepper.
- Cook Patties: Heat canola oil in a skillet or on a grill over medium-high heat. Cook the patties for about 3-4 minutes on each side, or until they reach your desired doneness. If making double cheeseburgers, layer 2 patties together with cheese slices in between as they finish cooking to melt the cheese.
- Assemble Burgers: Spread your chosen sauces (special burger sauce, tomato chutney, ketchup, mustard) on the toasted buns. Place the cooked patties on the buns, add cheese if not already melted, then layer with lettuce, tomato slices, red onion rings, and gherkin slices. Top with the other half of the bun.
- Serve: Serve the cheeseburgers hot with crispy French fries on the side for a classic, satisfying meal.
Notes
- This recipe assumes your burger buns are about 10 cm (4″) wide. If your buns are larger, increase the amount of beef per patty to avoid thin patties that don’t match your bun size.
- Salting the beef just before cooking keeps the patties juicy and tender.
- For an exceptional burger flavor, try the Special Burger Sauce (a quick, no-cook creamy orangey/pink sauce) or Tomato Chutney as your condiments.
- Using at least 20% fat content beef mince is key for juicy, flavorful patties.
- Double cheeseburgers (two patties per burger) are encouraged for an epic burger experience.
Nutrition
- Serving Size: 1 burger with bun and toppings
- Calories: 755 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 51 g
- Saturated Fat: 22 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 146 mg
