Description
A classic cheeseburger recipe featuring juicy beef patties with melted American cheese, fresh lettuce, tomato, onion, and gherkin slices, served on toasted soft burger buns with delicious sauces. Perfect for a satisfying meal whether made as single or double cheeseburgers.
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 black pepper per burger
- 2 – 3 tbsp canola oil
Burger Components
- 4 soft burger buns or rolls, around 10 cm / 4″ wide
- 4 – 8 slices burger cheese (American or cheese of choice)
- 8 cos/romaine lettuce leaves, torn to size (or shredded iceberg)
- 2 large tomatoes, cut into eight 7 mm / 1/4″ slices
- 1 red onion, finely sliced into rings
- 2 large gherkins, finely sliced
Sauces and Extras
- Special Burger Sauce (creamy orangey/pink, quick no cook)
- Tomato chutney for burgers
- Ketchup
- Mustard
- French fries (recommended as a side)
Instructions
- Form the Patties: Separate the beef mince into 4 equal portions for single cheeseburgers or 8 equal portions for double cheeseburgers. Gently roll each portion into balls, then flatten 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: Get all the burger components ready to use. Do not salt the beef patties until just before cooking as salting earlier can toughen the meat.
- Toast the Buns: Preheat the 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, place buns cut side down directly on the grill. Once toasted, set aside.
- Season and Dent Patties: Sprinkle one side of each patty with half of the salt and pepper. Flip the patties over and press a shallow dent in the center of each with your thumb or spatula—this prevents doming while cooking and reduces shrinkage. Sprinkle the dented side with the remaining salt and pepper.
- Cook the Patties: Heat the canola oil in a skillet or frying pan over medium-high heat. Cook the patties for about 3-4 minutes on each side, or until cooked through and browned. Add cheese slices on top of patties in the last minute of cooking to melt.
- Assemble the Burgers: Spread your choice of Special Burger Sauce, tomato chutney, ketchup, and/or mustard on the toasted bun bottoms. Add lettuce leaves, tomato slices, onion rings, cooked cheesy patties, and sliced gherkins. Cover with the top bun.
- Serve: Serve immediately with a side of crispy French fries for a complete meal.
Notes
- This recipe video assumes burger buns are about 10 cm (4″) wide; if buns are larger, increase beef portions accordingly to avoid thin patties.
- For the best burger experience, use the Special Burger Sauce (quick no-cook, creamy orangey/pink sauce) or Tomato Chutney as condiment options.
- Use ground beef with at least 20% fat content to ensure juicy and flavorful patties.
- Pressing a dent in the patties helps to reduce shrinkage and doming during cooking.
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
