Classic cheeseburger
This homemade cheeseburger combines a beef patty, melted Cheddar, fresh vegetables and a simple sauce in a soft bun. Handle the mince lightly and shape patties slightly wider than the buns, as they shrink during cooking.
How to make it
Prepared 0 of 6 steps
Prepare the vegetables and sauce
Wash and dry the lettuce. Slice the tomatoes and pickles into rounds and the onion into thin rings. Mix ketchup, mayonnaise and mustard. Have everything ready to assemble the burgers straight after cooking.
Shape the patties
Divide the cold mince into 4 portions and gently shape flat patties about 1.5 cm thick. Do not knead into a sticky, dense mass. Make a shallow indentation in the centre to reduce bulging.
Toast the buns
Split the buns and toast the cut sides in a dry pan for 1–2 minutes. Set aside cut-side up without a damp cover. Season the patties with salt and pepper just before cooking.
Cook the beef
Heat the oil in a frying pan. Cook the patties for about 4–5 minutes per side without pressing out the juices. The centre must reach 71 °C; a browned surface alone does not guarantee this.
Melt the cheese
Add thin Cheddar slices during the final 1 minute and cover briefly to soften the cheese. If the meat is already cooked, lower the heat rather than overcooking it to melt the cheese.
Assemble and serve
Spread sauce on the buns, then add lettuce, the cheeseburger patty, tomato, pickles and onion. Add the bun tops and serve immediately. Fries, bacon and extra sauces are not included.
Little hint
Juicy patties need suitably fatty mince, gentle shaping and no firm pressing in the pan. Insert a thin thermometer sideways into the centre; do not judge doneness by the crust alone.
Frequently asked questions
What should I watch out for when cooking?
Juicy patties need suitably fatty mince, gentle shaping and no firm pressing in the pan. Insert a thin thermometer sideways into the centre; do not judge doneness by the crust alone.
How should I prepare the ingredients?
Wash and dry the lettuce. Slice the tomatoes and pickles into rounds and the onion into thin rings. Mix ketchup, mayonnaise and mustard. Have everything ready to assemble the burgers straight after cooking.
