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Cheeseburger
Also known as cheese burger · burger with cheese · hamburger with cheese · chesseburger
Beef patty, melted cheese, soft bun, sauce. Salty and rich, and over almost as soon as it starts.
Typical serving
780 kcal
usually 620–990 kcal
 Protein | 38 g |
|---|---|
 Carbs | 52 g |
 Fat | 44 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a heavy pan you can get very hot, and an extractor or an open window
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gbeef mince — about 20% fat — leaner than that and it goes dry
- 2soft burger buns
- 2 slicesburger cheese
- 1onion
- 1 handfulpickles and mustard
- to tastesalt
Method
5 steps
fold · 3mMince divided into two loose balls and handled as little as possible. Worked or packed, it turns springy and dense.
chop · 3mOnion sliced thin, buns split.
grill · 2mBuns face-down in the dry pan until toasted, then out.
fry · 5mPan as hot as it goes. Ball down, smashed flat hard for ten seconds, salted, and left completely alone until the edges go lacy and brown — that crust is where nearly all the flavour of a burger is made.
finish · 3mFlipped once, cheese on immediately, and straight into the bun with the onion and pickles while everything is still too hot to hold.
Worth knowing
Smashing the patty thin onto a very hot surface maximises the browned crust, which is where nearly all of a burger's flavour is made.
More from the American kitchen
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Browse macros for every American dish Foodakl can log: American
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