A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg.
American CheeseBurger
Course: BreakfastCuisine: AmericanDifficulty: Easy1
servings10
minutes20
minutes290
kcal30
minutesA quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg.
Ingredients
- Cheeseburger
1 lb ground chuck beef (80/20)
salt to taste
black pepper to taste
- Classic Cheeseburger Toppings
4 burger buns
4 slices medium cheddar cheese (thick sliced)
1 large tomato sliced into 8 rings
1/2 bunch green leaf lettuce
1/2 medium red onion thinly sliced into rings
1/2 cup dill pickle slices
- Secret Sauces
Mayonnaise + 1 tsp of yellow mustard
Mayonnaise + 1 tsp of Dijon mustard
Mayonnaise + ketchup
Mayonnaise + barbeque sauce
Directions
- Cut the bun into two and butter both the sides
- Preheat grill to medium.
- Divide the beef into four equal pieces and shape each patty to be about one inch wider than your burger bun
- Once your grill is preheated, season the patties generously with salt and pepper on both sides.
- Place the patties onto the hot grill. Grill for about three to five minutes per side and it really depends on how hot your grill is.
- Flip the patty and place a cheese slice on top of it. Cover and cook until the internal temperature of the beef registers at 160 degrees Fahrenheit.
- Toast both the sides of the bun on the grill
- Now to make the burger, we’ll start with a buttery bun and spread some sauce (of your choice).
- Layer it with some pickle, lettuce, tomato slices, red onions, and last but not least THE PATTY and cover it with the other half of the bun.
- That’s it!
Recipe Video
Notes
- Salt changes the structure of proteins and toughens burgers so do not salt the ground beef until you are ready to grill and season more than you think since some of that seasoning will stick to the grill.
- Make a little well in the center of each patty. That little well will prevent the patty from puffing up too much in the center and it’s a good clue for letting you know when the burger’s ready to be flipped.
