OLD-FASHIONED CHEESEBURGERS
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
- Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g
CLASSIC SMASHED CHEESEBURGER
We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat against the hottest skillet possible. Freezing the meat prevents it from cooking too quickly in the middle, which gives you time to get that deeply browned crust.
Provided by Rhoda Boone
Categories Sandwich Beef Kid-Friendly Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates Hamburger Takeout at Home
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
- Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
- Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
- Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
- Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.
CLASSIC CHEESEBURGER
Photograph by: Petrina Tinslay.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
- Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.
CLASSIC BEEF BURGERS WITH CHEESE SAUCE
No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis' Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis' Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant's cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
- Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
- Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
- Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.
Nutrition Facts : Calories 857.8, Fat 52.6, SaturatedFat 26, Cholesterol 218.6, Sodium 727.4, Carbohydrate 27.4, Fiber 1.3, Sugar 3.7, Protein 61.8
AMERICAN KITCHEN CLASSIC AMERICAN CHEESEBURGER
Immigrants to the United States from German-speaking countries brought with them some of their favorite foods, such as Hamburg Steak. The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw, it became a standard meal among the poorer classes. Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term "Hamburg steak" into popular usage. To attract German sailors, eating stands along the New York city harbor offered "steak cooked in the Hamburg style". It is believed that the first hamburger served on a bun was made by Oscar Weber Bilby of Tulsa, Oklahoma in 1891.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.)
- Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4"-diameter, 3/4"-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.
- NOTE: Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That's all the flavorful juices dripping on the coals-they belong in the burger.
- NOTE: Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. Feel free to indulge!
Nutrition Facts : Calories 602.6, Fat 35, SaturatedFat 14.1, Cholesterol 126.5, Sodium 1089.3, Carbohydrate 31.4, Fiber 1.4, Sugar 1, Protein 38
More about "classic cheeseburger recipes"
BEST CLASSIC CHEESEBURGER RECIPE - HOW TO MAKE A CHEESEBURGER
From thepioneerwoman.com
Servings 4Total Time 15 minsCategory Grilled, Main Dish, Meat
- Combine the ground beef, ground sirloin, Worcestershire sauce, salt, and pepper in a large bowl.
CLASSIC CHEESEBURGERS RECIPE - DENNIS PRESCOTT | FOOD & WINE
From foodandwine.com
5/5 (2)Category Hamburgers
- In a large bowl, combine the ground chuck and sirloin and mix gently but thoroughly. Divide into eight equal portions and shape them into burger patties (see opposite for tips). Season both sides with salt and pepper and refrigerate for 30 minutes.
- Heat a large skillet over medium heat. Split and toast the buns in the pan until toasty and golden brown. Set aside.
- Remove the burgers from the fridge and place a thumbprint in the center of each patty. Smear 1 teaspoon of the mustard on both sides of each patty (best burger crust ever). Melt the butter in the preheated pan and, working in batches, fry the burgers for 3 to 4 minutes on each side, until a dark brown crust begins to form. The result: perfectly juicy medium-cooked burgers. For folks who prefer their burgers a little more well done, fry for 5 to 6 minutes per side.
CLASSIC CHEESEBURGER RECIPE (SUPER JUICY) - COOKED BY JULIE
From cookedbyjulie.com
5/5 (1)Total Time 20 minsCategory EntreeCalories 648 per serving
- Divide the beef into four portions and then patty into 1/2 inch thick rounds. Season both sides of the burger patties generously with salt and pepper.
- Heat a skillet with oil over medium-high heat. Cook the burger patties for 4-5 minutes on each side or until the beef is fully cooked through. Add one slice of each cheese to each burger patty and cover with a lid. Cook for an additional minute or until the cheese melts completely.
CLASSIC CHEESEBURGERS RECIPE - BBC FOOD
From bbc.co.uk
20 BEST CHEESEBURGER RECIPES | FOOD & WINE
From foodandwine.com
CLASSIC CHEESEBURGER RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
TOP CHEESEBURGER RECIPES : FOOD NETWORK | HAMBURGER AND ...
From foodnetwork.com
ALL-AMERICAN CHEESEBURGER RECIPE - FOOD REPUBLIC
From foodrepublic.com
CLASSIC CHEESEBURGER RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
CLASSIC BACON CHEESEBURGER - SIMPLY DELICIOUS
From simply-delicious-food.com
HARLEM SHAKE'S CLASSIC CHEESEBURGER RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHEESEBURGER - WIKIPEDIA
From en.wikipedia.org
CLASSIC CHEESEBURGER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
THE BEST CLASSIC BURGER - THE WHOLESOME DISH
From thewholesomedish.com
CLASSIC CHEESEBURGER - PARADISE ISLAND
From paradise-foods.com
CLASSIC BEEF CHEESEBURGERS - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
CLASSIC CHEESEBURGER WITH BRAVA SECRET SAUCE - QUANTITY 1 ...
From brava.com
15 BEST CHEESEBURGER RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC CHEESEBURGER - I AM BAKER
From iambaker.net
20 WAYS TO CHEESEBURGER | ALLRECIPES
From allrecipes.com
THE CLASSIC BURGER RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CHEESEBURGER RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
CHEESEBURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CHEESEBURGER NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CLASSIC CHEESEBURGER SLIDERS {+ A FUN TOPPING BAR!} | FOOD ...
From foodplaygo.com
CLASSIC CHEESEBURGER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CLASSIC CHEESEBURGER - ONTARIO BEEF
From ontbeef.ca
CLASSIC CHEESE BURGER WITH SECRET SAUCE | THE MODERN PROPER
From themodernproper.com
THE ULTIMATE SMASH CHEESEBURGER RECIPE - SERIOUS EATS
From seriouseats.com
BLOW YOUR MIND WITH THIS CLASSIC CHEESEBURGER RECIPE ...
From sliceofjess.com
O'CHARLEY'S CLASSIC CHEESEBURGER NUTRITION FACTS
From fastfoodnutrition.org
APPLEBEE'S® CLASSIC CHEESEBURGER - DINE-IN, TAKEOUT, OR ...
From applebees.com
PERKIN'S THE CLASSIC CHEESEBURGER NUTRITION FACTS
From fastfoodnutrition.org
GUSTO TV - CLASSIC CHEESEBURGER
From gustotv.com
CLASSIC CHEESEBURGER WITH CARAMELIZED ONION: STEP-BY-STEP ...
From bayevskitchen.com
CLASSIC CHEESEBURGER | METRO
From metro.ca
CLASSIC BEEF CHEESEBURGERS RECIPE BY JACQUI WEDEWER
From thedailymeal.com
CLASSIC CHEESEBURGER - MARTIN'S FAMOUS POTATO ROLLS AND BREAD
From potatorolls.com
CLASSIC CHEESEBURGER RECIPE WITH CHAFFLES - JOSHS COOKHOUSE
From joshscookhouse.com
CHEESEBURGER RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
GUSTO WORLDWIDE MEDIA - CLASSIC CHEESEBURGER
From gustoworldwidemedia.com
You'll also love