2 CHEESEBURGERS RECIPES

CLASSIC CHEESEBURGERS RECIPE - DENNIS PRESCOTT | FOOD & WINE

Classic Cheeseburgers Recipe - Dennis Prescott | Food & Wine image

Growing up I had one food love that, no matter the situation, style of restaurant, or time of day, completely stole my heart: the Almighty Cheeseburger. There’s just something magical about that handheld goodness that makes us instantly happier. When I started cooking, a juicy, cooked-to-perfection burger was on my top-ten list of things to master.This recipe is for a classic, diner-style burger with all my favorite toppings. Adding a mustard layer to the beef before frying creates the most insanely delicious crust—you’ll be an immediate convert.From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Slideshow: More Burger Recipes

Provided by Dennis Prescott

Yield 4 double or 8 single burgers

Number Of Ingredients 14

Ingredients

1 pound ground chuck (80% lean)
1 pound ground sirloin
Sea salt
Freshly cracked black pepper
4 or 8 Homemade Brioche Burger Buns (see Note)
1/3 cup yellow mustard
1 tablespoon butter
8 slices American cheese
4 to 8 (1/4-inch-thick) tomato slices
4 to 8 (1/4-inch-thick) red onion slices
8 pickle slices
8 burger-size lettuce leaves
Maple Curry Ketchup, for serving (see Note)
Spicy Herb Homemade Mayo, for serving (see Note)

Steps:

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.
Preheat the oven to 350°F.
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.
Transfer the patties to a baking sheet as they’re done. Top each with cheese and place in the oven to melt, 2 to 3 minutes.
Build the burgers on the toasted buns with 1 or 2 burger patties, a slice of tomato, pickles, a slice of red onion, and lettuce. Top each with ketchup or mayo. Or both. Serve immediately.

BEST CHEESEBURGER RECIPE | SOUTHERN LIVING

Best Cheeseburger Recipe | Southern Living image

Something as ordinary as a cheeseburger can present a surprising number of variables to consider. Seared or grilled? Stuffed? How big should the bun be? Sesame seeds or not? Toasted? With butter or with beef fat? And when you start thinking about the cheese and other accoutrements, the list of possibilities only grows.I prefer a burger cooked on the flattop to one cooked over charcoal. I love how the juices and fat that escape during the cooking process hang around, caramelizing and working their way back into the patty. I’ve done a lot of research into cheeseburgers, and my favorite method is the one used for the smash burger. The idea is pretty simple: You portion your meat into a ball, season the outside heavily with salt and pepper, and smash it hard with your spatula onto the hot griddle. The most important part of this technique, after the initial smash, is to leave the burger alone. Right at the beginning, the proteins in the meat make it stick to the flattop, and any attempt to move it would result in a sad mess. But as the patty cooks, the delicious beef fat within renders out, crisping up the bottom and sides of the patty until it releases from the griddle. Most of the time, I don’t add any additional fat to the griddle, but sometimes, depending on the fat content of the meat, I may add a touch of beef fat or butter to help the burger cook. After 1 1/2 to 2 minutes, you’ll just start to see the edges getting crispy and brown, and the aroma will be off the charts. The deep, almost crunchy crust you achieve by cooking a burger this way gives it an incredible flavor. Then flip the burger very carefully and cook it just long enough to soften the onions and melt the cheese that you’ve added on top, another minute or so.You can find more delicious recipes in Sean Brock's cookbook, South: Essential Recipes and New Explorations.

Provided by Sean Brock

Categories Burgers

Yield Makes 5 cheeseburgers

Number Of Ingredients 18

Ingredients

1 1 1/2-pound boneless chuck roast
8 ounces flank steak
3 tablespoons unsalted butter, at room temperature
5 hamburger buns, split
1/2 cup shaved white onion
10 slices American cheese
25 Bread-and-Butter Pickles
3/4 cup + 2 tablespoons mayonnaise, preferably Duke’s
1/2 cup + 2 tablespoons yellow mustard
2 1/2 tablespoons ketchup
1/4 cup Bread-and-Butter Pickles, drained and cut into 1/8-inch dice
2 tablespoons pickled jalapeño peppers, drained and cut into 1/8-inch dice
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon pepper vinegar
1 1/2 teaspoons hot sauce, such as Red Clay Original Hot Sauce
Kosher salt and freshly ground black pepper
Meat grinder*

Steps:

For the cheeseburgers: Grind the chuck and flank steak through the large die of the meat grinder into a bowl. Mix gently to combine. Grind half the mixture through the small die. Mix the two halves together.
Portion the meat into ten 3-ounce balls; each burger will get 2 patties. (The balls can be shaped ahead, tightly covered, and refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the balls are not ice-cold when they hit the hot pan.)
Generously butter the cut sides of the buns. Toast on a griddle until golden brown. Transfer to a rimmed baking sheet, toasted side up, and set aside.
Heat two 12-inch cast-iron skillets over high heat until very hot and just barely beginning to smoke, 2 to 3 minutes. Divide the balls between the two hot skillets, smashing each one down with a spatula. When the patties are charred on the bottom, with a dark brown crust, about 2 minutes, turn them over. Place the onion slices on top of 5 of the patties and place a slice of cheese on each patty. Cook for another 1 to 2 minutes, until the onions have softened and the cheese has melted; the burgers will be cooked to medium. Stack the patties without onions on top of the patties with onions. Remove from the heat.
Smear both cut sides of the buns with the sauce. Place 5 pickles on the bottom of each bun. Add the burgers and cover with the tops of the buns.
For the sauce: Combine all the ingredients for the sauce in a large container and stir to blend well. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

More about "2 cheeseburgers recipes"

SOURDOUGH CHEESEBURGERS FOR 2 RECIPE - FOOD.COM

I got this recipe out of one of those little coupon booklets that come with some of the recipe magazines. Not sure which one, but probably TOH or QC. I added the mushroom, simply because we love them. As empty nesters, I am always on the lookout for recipes that are already geared toward two servings. This recipe was one of those.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 675.3 per serving

Serve with dill pickle spears and chips.

See details

ALL-AMERICAN BACON CHEESEBURGERS RECIPE: HOW TO MAKE IT

Where can you get a juicy bacon burger that is so superior to drive-thru fare? Right in you backyard with this delicious cheeseburger recipe. —Jackie Burns, Silverdale, Washington
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner, Lunch
Calories 472 calories per serving

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

See details

DELUXE CHEESEBURGERS RECIPE: HOW TO MAKE IT

Kathleen Vashro perks up ground beef with tomato paste, Worcestershire sauce, chopped onion and Parmesan and cheddar cheeses. "We love to grill these flavorful burgers in the summer and broil them in the winter," says the Corcoran, Minnesota reader.
From tasteofhome.com
Reviews 3
Total Time 30 minutes
Category Lunch
Calories per serving

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns.

See details

PERFECT BURGER RECIPE | BOBBY FLAY | FOOD NETWORK

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
From foodnetwork.com
Reviews 4
Total Time 20 minutes
Category main-dish

Sandwich the hot burgers between the buns and serve immediately.

See details

ORIGINAL RANCH CHEESEBURGERS RECIPE | HIDDEN VALLEY® RANCH

Our original ranch cheeseburgers will take your average beef patty to the next level. Enjoy all the delicious flavors of Hidden Valley® Ranch in every bite you take.
From hiddenvalley.com
Total Time 30 minutes
Cuisine American
Calories 0 per serving

Optional: top with lettuce, tomato, onion.

Optional: top with your favorite bottled Hidden Valley® Ranch Secret Sauce for extra ranch flavor.

See details

15 BEST CHEESEBURGER RECIPES | ALLRECIPES

Jun 23, 2020 · Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing." 5 of 15. View All.
From allrecipes.com

See details

CHEESEBURGER RECIPES : FOOD NETWORK | FOOD NETWORK

Cheeseburger Recipes Cheeseburgers are the ultimate comfort food. With switched-up ingredients and creative twists, our most popular variations elevate this classic from familiar to fabulous.
From foodnetwork.com

See details

CHEESEBURGER RECIPES | ALLRECIPES

More Cheeseburger Recipes. Mediterranean Lamb Burgers. Mediterranean Lamb Burgers . Rating: 4.78 stars. 41 . These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill ...
From allrecipes.com

See details

20 BEST CHEESEBURGER RECIPES | FOOD & WINE

Aug 14, 2020 · Best cheeseburger recipes, from a classic double-cheeseburger to hatch chile smash burgers, gouda and bacon burgers, and more.
From foodandwine.com

See details

TOP CHEESEBURGER RECIPES : FOOD NETWORK | HAMBURGER AND ...

Grill up the ultimate juicy, melty cheeseburgers all summer long with Food Network chefs' best recipes and topping ideas.
From foodnetwork.com

See details

25+ BEST CHEESEBURGER RECIPES - HOW TO MAKE A CHEESEBURGER ...

Sep 06, 2019 · 1 of 27. Air Fryer Cheeseburger. One air fryer cheeseburger and there's no going back. Get the recipe from Delish. Ethan Calabrese. 2 of 27. Quesadilla Burger. No longer do you have to choose ...
From delish.com

See details

25+ BEST CHEESEBURGER RECIPES - HOW TO MAKE A CHEESEBURGER ...

See details

ALL-AMERICAN CHEESEBURGER RECIPE - FOOD REPUBLIC

Mar 26, 2012 · The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter — it tastes better and melts slower and more evenly. Dill pickle chips, sliced red onion and tomato, crisp lettuce leaves, ketchup and mayo are also involved.
From foodrepublic.com

See details

MINI CHEESEBURGERS RECIPE | MARTHA STEWART

Directions. Heat broiler, with rack in top position. Divide beef into 8 balls. Press each lightly to form 1/2-inch-thick patties and season both sides with salt and pepper. Broil patties about 5 minutes for medium. Remove from oven and top each with a cheese slice. Broil until cheese melts, about 1 minute.
From marthastewart.com

See details

THE CLASSIC BURGER RECIPE | MYRECIPES

Sink your teeth into a delicious hamburger recipe made from lean beef. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt. Notes: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.
From myrecipes.com

See details

BLUE CHEESE BURGERS | ALLRECIPES

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Advertisement. Step 2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties. Step 3.
From allrecipes.com

See details

JUICY OVEN-BAKED BURGERS RECIPE - THE SPRUCE EATS

Aug 12, 2021 · Instead of hamburger buns, try English muffins, focaccia, rye bread, sourdough bread, ciabatta, pita, or your favorite base to build a spectacular burger. Add Mexican flair by spicing the burgers with 1 teaspoon of taco seasoning or a Cajun or Creole blend and reducing the salt to 1/2 teaspoon.
From thespruceeats.com

See details

15 STUFFED BURGER RECIPES | ALLRECIPES

Jan 25, 2021 · Many reviewers of the featured recipes below had a lot of success freezing the stuffing in "pucks." Simply mix the stuffing ingredients in a bowl, roll into 1-1/2-inch balls, and flatten onto plastic wrap, shaping them into two- to three-inch pucks. Wrap them tightly in plastic, then freeze until ready. Ingredient dos and don'ts.
From allrecipes.com

See details

JUICY BROILED BURGERS RECIPE - SERIOUS EATS

Jun 14, 2021 · Directions. Preheat broiler to high. Divide meat into four equal 7-ounce portions and gently shape each one into a patty 4.5-inches wide by approximately 3/4-inch thick. Place on flat surface and create a dimple in the center of the patty by pushing down with three or four fingers. The dimple should be about 1/4 of an inch deep and 3 inches across.
From seriouseats.com

See details

I MADE 3 INSANE CHEESEBURGER RECIPES | GUGAFOODS - YOUTUBE

On my quest to find the best CHEESEBURGER in the world I actually found 3. The for obvious reason I put them against each-other. On this video I show you my ...
From m.youtube.com

See details