Cheeseburgers
Delicious and customizable cheeseburgers perfect for any occasion, loaded with juicy beef patties, melted cheese, and various toppings.
Ingredients
For the Patties
- 600 g beef mince (ground beef), at least 20% fat Note 1 for quality
- ⅛ tsp salt Per burger
- ⅛ tsp pepper Per burger
- 2-3 tbsp canola oil
For Assembly
- 4 pieces soft burger buns or rolls, around 10cm/4" wide Note 2
- 4-8 slices burger cheese (American or your choice)
- 8 leaves cos/romaine lettuce, torn to size or shredded iceberg
- 2 large tomatoes, cut into eight 7mm/1/4" slices
- 1 large red onion, finely sliced into rings Note 4
- 2 large gherkins, finely sliced Note 5
Condiments
- Special Burger Sauce (creamy orangey/pink one, quick no cook)
- Tomato chutney for burgers
- Ketchup
- Mustard
Sides
- French fries And it's epic!
Instructions
Make the Patties
- Start by separating the beef into 4 equal portions, or 8 if you are making double cheeseburgers.
- Gently roll each portion into a ball, then press down to form round patties slightly larger than your bun.
Prepare the Ingredients
- Gather all your burger ingredients and have them ready.
- Don’t add salt to the beef until just before cooking.
Toast the Buns
- Preheat your grill to high and place the buns cut face up on a tray to toast for about 3 to 5 minutes.
Shape the Patties
- Sprinkle one side of the patties with half the salt and pepper, flip them over and press a dent into the middle of each patty.
- Sprinkle the dented side with the remaining salt and pepper.
Cook the Patties
- Cook the patties on the stove or grill as preferred.
Assemble the Burgers
- Once the patties are cooked, assemble your burger starting with a toasted bun, add the patty, top with cheese, lettuce, tomato, onion, gherkins, and any sauces.
- Finish with the top bun.
Notes
Use good quality beef for juicier patties. Do not overwork the meat to keep it tender. Experiment with different cheeses and toppings.