Description
A classic cheeseburger recipe featuring juicy, perfectly seasoned beef patties cooked to perfection and topped with melty American cheese, fresh lettuce, tomato, onion, and gherkins on soft toasted buns. Ideal for making single or double cheeseburgers, this recipe includes tips for preparing the patties, toasting buns, and assembling the perfect burger with your favorite sauces.
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
Buns & Toppings
- 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
Sauces & Extras
- Special Burger Sauce (creamy orangey/pink sauce, quick no-cook)
- Tomato chutney for burgers
- Ketchup
- Mustard
- French fries (optional side)
Instructions
- Form Patties: Separate the beef mince into 4 equal portions for single cheeseburgers, or 8 portions if making double cheeseburgers. Gently roll each portion into a ball, then press them down to form 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: Arrange all your burger components—lettuce, tomato slices, onion rings, gherkins, cheese slices, sauces, and buns—so everything is ready to assemble once the patties are cooked. Avoid salting the beef until just before cooking to keep the meat tender.
- Toast Buns: Preheat the grill to high. Place the burger buns cut side up on a tray and toast under the grill for 3 to 5 minutes, or until they turn a light golden color. If using a BBQ, place buns cut side down on the grill. Once toasted, 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 dent in the center of each one using your thumb or a spoon. This dent prevents the patties from doming while cooking and reduces shrinkage. Sprinkle the dented side with the remaining salt and pepper.
- Cook Patties: Heat canola oil in a skillet or frying pan over medium-high heat. Cook the patties for about 3 to 4 minutes on each side for medium doneness, or until they reach your preferred level of cooking. Place cheese slices on top of each patty during the last minute of cooking to melt.
- Assemble Burgers: Spread your choice of Special Burger Sauce, tomato chutney, ketchup, or mustard on the toasted buns. Layer the bottom bun with lettuce leaves, cooked cheeseburger patty, tomato slices, red onion rings, and gherkins. Finish with the top bun and serve immediately with French fries if desired.
Notes
- Recipe video available for visual guidance.
- The buns used are approximately 10cm (4″) wide; if your buns are larger, increase the beef quantity to avoid very thin patties relative to the bun size.
- To enhance flavor, try using the Special Burger Sauce (a quick no-cook creamy orangey/pink sauce) or Tomato Chutney as complimentary condiments.
- Salting the meat just before cooking is essential to avoid toughening the patties.
- Pressing a dent in the patties helps keep their shape during cooking and reduces shrinkage.
Nutrition
- Serving Size: 1 burger
- 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
