Description

This classic cheeseburger recipe delivers juicy, flavorful burgers with perfectly toasted buns, melty cheese, and fresh toppings. Ideal for a satisfying meal, you can make either single or double cheeseburgers using quality ground beef with at least 20% fat. The patties are seasoned just before cooking to keep them tender, then grilled to perfection with a special technique to reduce shrinkage and maintain juiciness. Serve with crispy French fries and your choice of sauces for an unforgettable burger experience.

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 each salt and pepper per burger
2 – 3 tbsp canola oil

Buns and Cheese

4 soft burger buns or rolls, around 10cm / 4″ wide
4 – 8 slices burger cheese (American or other cheese of choice)

Toppings

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 and Sides

Special Burger Sauce (creamy orangey/pink, quick no cook)
Tomato chutney for burgers
Ketchup
Mustard
French fries (optional, to serve)

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Instructions

Form Patties: Divide the beef mince into 4 equal portions for single cheeseburgers or 8 portions for double cheeseburgers. Gently roll each portion into a ball, then press into round patties slightly larger than your buns (approximately 12 cm / 4.7″ wide and 1 cm / 0.4″ thick) to allow for shrinkage during cooking.
Prepare Toppings and Buns: Arrange all your burger toppings—lettuce, tomato slices, onion rings, gherkins, and cheeses—and sauces ready for assembly. Do not salt the beef patties yet, as salting early can toughen them. Preheat your grill on high.
Toast Buns: Place the burger buns cut side up on a tray and toast under the grill for 3 to 5 minutes until lightly golden. If using a BBQ grill, place buns cut side down directly on the grill instead. Set toasted buns aside.
Season and Dent Patties: Sprinkle salt and pepper over one side of each patty. Flip the patties, then press a shallow dent in the center of each patty with your thumb or spatula. This prevents the patties from doming and minimizes shrinkage while cooking. Season the dented side with remaining salt and pepper.
Cook Patties: Heat canola oil in a grill pan or skillet over medium-high heat. Place patties dent side down and cook until browned and cooked through, about 4-5 minutes per side depending on thickness and desired doneness. In the last minute of cooking, place cheese slices on the patties and allow to melt.
Assemble Burgers: Spread your choice of sauces on the toasted buns. Layer with lettuce, tomato slices, cooked cheesy patties, onion rings, and gherkins. Top with the bun lid and serve immediately with French fries and extra sauces on the side.

Notes

This recipe assumes buns are 10cm (4″) wide. If your buns are larger, scale up the beef portions accordingly to avoid thin patties or buns that overpower the meat.
Salting the beef just before cooking keeps the patties tender and juicy.
Creating a dent in the patties prevents them from bulging up and helps maintain an even, flat shape for better cooking and assembly.
Use your favorite cheese slices; American cheese melts smoothly and provides classic cheeseburger flavor.
Try the Special Burger Sauce or Tomato Chutney for an extra burst of flavor without additional cooking.
French fries make a perfect side and complete the classic burger meal experience.

Nutrition

Serving Size: 1 serving
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