A good old-fashioned cheeseburger is one meal that everyone loves. You can taste the creamy, crispy, and tender goodness with just one bite. Some people argue that a restaurant-bought version is better than a homemade one. But I beg to differ.
With a homemade recipe, you’re in charge of what is added to the burger and the hygiene level of the environment in which it is being prepared. It is also a more economical option, especially if you want to make more than two.
To make four regular-sized cheeseburgers, you will need these ingredients:
Ingredients
500 grams of beef mince, preferably ground beef with more fat
Pepper (optional)
Two tablespoons of olive oil
Eight slices of cheddar cheese or burger cheese
Four buns brioche or burger buns
One red onion, finely sliced (optional)
Eight leaves of cor or romaine lettuce
Two large tomatoes, thinly sliced (optional)
For the special burger sauce
One cup of mayonnaise
Half a cup of American mustard
A quarter cup of white wine vinegar
Two tablespoons of white sugar
One tablespoon of paprika
One teaspoon of onion powder
One teaspoon of garlic powder
Making the patty
Beef with more fat is preferred because it adds flavour and juiciness to the burger. For a leaner meal, 10% fat is acceptable.
The quality of the beef you use for your burger goes a long way in influencing the taste of the burger. Fresh beef is always the best option.
You can tell if it is fresh by the colour. A deep or bright red color tells you it’s fresh beef. The paler it is, the “staler” it is. Also, stale beef usually has a foul odor, and when pressed down with a finger, it does not bounce back quickly.
Take your beef and divide it into five. Next, roll four of the divisions in a slightly loose ball. Using firm balls will make your patty harder.
Take a rolling pin and gently roll the ball into a patty. Don’t make it too flat. Just flatten it until it is a little wider than your burger bun. Don’t worry; it shrinks to size when cooked.
If your patty seems a little too thin, add some more beef from the fifth division and flatten it with the rest of the patty to make it thicker.
Preheat your cast iron skillet and add enough oil to cook your patties. Cook over high heat, flipping the patties from side to side only once. Do not press the patty. Doing that causes it to lose moisture and dry out quickly.
You also have the option of cooking your patties by grilling.
While the patties are cooking, add a generous amount of salt to them. Another approach is to salt them while your skillet is heating up. Salting your patties any earlier than this will reduce their moisture content and make them more susceptible to crumbling when cooked.
For a spicy burger, add some pepper (to taste) each time you flip the patty.
In the last three minutes of cooking your patty, place your cheese slices on each patty and allow it to melt. Once the patties are covered with the melted cheese, you can take them out of the skillet and set them on a plate lined with a paper towel.
N.B: If you use chicken breasts instead of beef, season the chicken breast and boil it until it is soft but not tender enough for eating.
For crispiness, coat it with some all-purpose flour preseasoned with a teaspoon of salt and cook it in a skillet over medium heat until it is tender and has a brown tinge.
Making the burger sauce
The key to a creamy burger is the burger sauce. The Heinz Burger sauce is one of the best. Nevertheless, you can make yours at home and give the company a run for its money. I’m just kidding. But seriously, this recipe is that good, and it’s super simple.
Get a regular-sized bowl and a spoon. Add the mayonnaise and mustard to the bowl and mix. Next is the white sugar and spices (paprika, onion powder, and garlic powder). Finally, add some white wine vinegar and mix it until it is homogeneous.
The good thing about this burger sauce is that it can also be used for sandwiches or as a dip for fries.
Assembling the burger
Slice your burger bun into two, creating an upper and a lower layer. Toast both layers until they’re slightly brown. You can do this with a cast iron skillet or a non-stick pan, using about half a tablespoon of olive oil per bun.
Once that is done, take the lower layer of the bun and put a tablespoon of burger sauce on it. Place two leaves of lettuce and a few slices of tomato on top. I’m of the opinion that onions do not belong in a burger. But if you prefer burgers with onions, this is the time to add them.
Add your patty to the forming heap and then put a little more burger sauce on it. Finally, coat the inner surface of the upper layer of the burger bun with another tablespoon of burger sauce and place it atop.
Repeat this procedure for the rest of the burgers.
Serve your burgers with fries or potato wedges on the side.
Tips
Using a regular nonstick pan also works if you do not have a cast iron skillet. The reason for using a cast iron skillet is because of the high-heat cooking process used. If you use a nonstick pan, turn the heat down a notch and closely monitor the patties to prevent them from overcooking.
To ensure better stability for your burger, pass a skewer through the burger from the top end to the bottom end.
Adding pepper (cayenne) to the burger sauce can help make the burger spicier. For an extra creamy burger, add an extra tablespoon of mayonnaise just before adding the patty.
If you use ready-made patties, allow them to thaw for about an hour before cooking. This is to reduce the moisture content and ensure a richer flavour. Also, you don’t want to bite into your burger only to realize the center of the patty is still cold or frozen.
If you do not use all of your special burger sauce, you can store it in an airtight container and refrigerate it for up to one week.
American mustard is preferred for this recipe since English mustard has more of a spicy side to it. But if you love spicy, go for it!
