Simple Cheeseburger Recipe

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Cheeseburgers Beyond Words

I cracked the code on how to make the best burgers a while ago. It’s vital in order to have the juiciest, freshest beefy flavor that you have your butcher grind a fresh chuck roast for hamburger meat. You can’t believe what a difference it makes  in the flavor of the beef. I use a grill pan or a cast iron skillet to make these burgers and it’s important that you fire up the pan REALLY hot. That way when you drop your burger on top in sears the meat immediately trapping all the juices inside. Once you’ve tried these you will be hooked!

1-1/2 pounds chuck roast (ask your butcher to grind it for hamburger

Healthy pinch of kosher salt on both sides of burger

Cracked pepper

6 slices sharp cheddar cheese

6 hamburger buns, white or whole wheat

2 tablespoons canola oil or vegetable oil

Bread-&-Butter pickles

1 red onion thinly sliced (optional)

6 thin slices of heirloom or summer tomatoes (if tomatoes are not in season don’t even bother)

6 pieces of lettuce of choice

Shape 6 (4-ounce) hamburger patties, each 1/2 inch thick. Be careful not to pack the meat tightly. You will have dry burgers if the meat is packed too tightly. Sprinkle a healthy pinch of kosher salt over the top of the burger. Crack some pepper over the top as well.

Heat the grill pan until super hot about five minutes on high heat. Place the seasoned burgers on the grill pan. Grill for 2 minutes, then flip the burgers over. Grill for 2 minutes, flip the burgers over again, and grill for 1 minute. Flip the burgers again, and add the cheese on top. Grill for 1 minute more. The burgers will be medium rare. Grill longer if you want you burgers cooked more medium to well done. Using an instant meat thermometer, test your burgers. Rare beef should be 140 F,  well-done beef should e 170 F.

Remove the burgers to a warm plate by the stove (do not cover). Place the hamburger buns on the grill, and toast (on one side only) On a clean plate, assemble the burgers and buns. Use any condiment you like, but I can tell you, these are so over the top tasty that you don’t need anything.You are now ready to bite into the tastiest, juiciest hamburger: so simple,  just the pure taste of the beef! Enjoy!

The reason why you want to literally take a bite out of the page is because of the beautiful photo taken by Diane Cu & Todd Porter