Description
This classic Cheeseburger recipe offers juicy, flavorful beef patties with melty American cheese, fresh crisp lettuce, ripe tomatoes, and zesty pickles, all sandwiched in toasted soft buns. Whether making single or double cheeseburgers, this easy stovetop method delivers perfectly cooked, delicious burgers topped with special burger sauce and your favorite condiments. Serve alongside epic French fries for a complete meal.
Ingredients
Scale
Beef Patties
- 600 g / 1.2 lb beef mince (ground beef), at least 20% fat (for single cheeseburgers)
- 1.2 kg / 2.4 lb beef mince (ground beef), at least 20% fat (for double cheeseburgers)
- 1/8 tsp salt per burger
- 1/8 tsp pepper per burger
Other Ingredients
- 2 – 3 tbsp canola oil
- 4 soft burger buns or rolls, around 10cm / 4″ wide
- 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
- Special Burger Sauce (creamy orangey/pink, quick no cook)
- Tomato chutney for burgers
- Ketchup
- Mustard
- French fries (and it’s epic!)
Instructions
- Form Patties: Separate the beef into 4 equal portions for single burgers, or 8 portions if making double cheeseburgers. Gently roll each portion into balls, then press down into round patties slightly larger than your bun (about 12 cm / 4.7″ wide and 1 cm / 0.4″ thick) to allow for shrinkage during cooking.
- Prepare Ingredients: Gather and have all burger components ready. Do not season the beef until just before cooking, as salting early toughens the meat.
- Toast Buns: Preheat your grill to high. Place the buns cut side up on a tray and toast for 3 to 5 minutes until lightly golden. If using a BBQ grill, toast cut side down. Set buns aside once toasted.
- Season and Dent Patties: Sprinkle half the salt and pepper on one side of each patty. Flip patties over and press a dent into the middle of each to prevent doming during cooking and reduce shrinkage. Sprinkle the remaining salt and pepper on the dented side.
- Cook Patties: Heat canola oil in a skillet or frying pan over medium-high heat. Place patties dent side down to cook for about 4-5 minutes. Flip and cook the other side for another 3-4 minutes for medium doneness. Adjust cooking time slightly for preferred doneness.
- Add Cheese: Place slices of burger cheese on each patty during the last minute of cooking. Cover the pan with a lid to help cheese melt evenly.
- Assemble Burgers: Spread special burger sauce, tomato chutney, ketchup, and mustard on the toasted buns as desired. Layer lettuce, tomato slices, onion rings, and gherkin slices. Place the cheesy patties on the bun bases and top with the other halves. Serve immediately with French fries.
Notes
- Use beef mince with at least 20% fat content to keep patties juicy and flavorful.
- Form patties slightly larger than buns to accommodate shrinkage during cooking.
- Press a dent in the center of patties to prevent doming and ensure even cooking.
- Season beef patties only just before cooking to avoid toughening the meat.
- Toasting buns adds flavor and prevents them from becoming soggy.
- Customize toppings and sauces to your preference.
- Double cheeseburgers are encouraged for extra indulgence.
