Hamburger
A homemade American cheeseburger — a juicy beef patty seared hot with melted cheese, stacked on a buttered, toasted bun with veggies and sauce. Nail the patty and it rivals any diner.
Ingredients
- Ground beef · 15-20% fat, for patties400 g
- Burger buns2
- Cheddar slices2
- Lettuce, tomato, onion · sliced1 handful
- Pickles4 slices
- Butter · for the buns1 tbsp
- Cooking oil1 tbsp
- Patty seasoning
- Salt1 tsp
- Black pepper0.5 tsp
- Burger sauce
- Mayonnaise2 tbsp
- Ketchup1 tbsp
- Mustard1 tsp
- Chopped pickle · relish1 tbsp
Steps
- ⏲ 5 min
Gently form the beef into patties a bit wider than the bun (they shrink). Press a dimple in the center. Salt and pepper the outside just before cooking.
- ⏲ 2 min
Mix the sauce. Butter the cut sides of the buns and toast them golden in a pan.
- ⏲ 5 min
Heat a pan over high, oil it, and cook the patties 2-3 minutes per side without pressing or moving them.
- ⏲ 2 min
Flip, lay the cheddar on right away, and cook 1-2 more minutes until melted; aim for medium inside.
On the bottom bun, layer sauce, lettuce, patty, then tomato, onion, and pickles.
Spread sauce on the top bun, close, press gently, and serve — perfect with fries.
Tips & Variations
Variations
- Bacon cheeseburger: Add crisp bacon.
- Double patty: Two thin patties, smash-burger style.
- Mushroom & blue cheese: Sauteed mushrooms and blue cheese for a grown-up burger.
- Chicken/veggie burger: Chicken breast or a plant-based patty instead of beef.
Tips
- Form the patties gently for tenderness — packing them tight makes them tough.
- Press a dimple in the center so they stay flat instead of bulging.
- Salt only the outside, just before cooking — mixing it in toughens the meat.
- Don't keep flipping — high heat, one flip — to keep the juices in.
- Toast the buns in butter to stop them going soggy and add richness.
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