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- Cheeseburger with Cheddar
Cheeseburger with Cheddar
Ingredients
Step by step process
Preparation
- 1
Divide ground beef into 4 equal portions and shape into thin patties, slightly wider than the bun. Make a shallow indentation in the center of each patty to keep them flat during cooking and prevent bulging. Season patties with salt and pepper right before cooking.
- 2
Slice red onion into thin rings, tomatoes into thick slices, and wash and dry the romaine lettuce leaves. In a bowl, mix mayonnaise and mustard for a simple sauce. Cut the buns in half lengthwise.
Cooking
- 3
Heat a pan with a little canola oil over medium-high heat and make sure the surface is evenly hot. Add the beef patties and cook for 2-3 minutes on the first side without pressing down, so they stay juicy. Flip the patties, cook for another 2 minutes, place a slice of cheddar on each, cover, and let the cheese melt for 30-60 seconds. Remove from the pan and let rest briefly.
TIP:Grill meat patties without pressing them to keep them juicy. After flipping, add the cheese and cover with a lid, which helps the cheese melt evenly thanks to the steam.
- 4
On the same pan, toast the cut sides of the buns until golden and crispy, about 1 minute, for a fragrant, warm bun.
TIP:Toast the cut buns on a hot pan cut side down for about a minute until they are golden and crispy, which enhances their flavor and aroma.
Serving
- 5
Spread the mayo-mustard sauce on the bottom half of the bun, add a lettuce leaf, and immediately top with the hot beef patty and melted cheese.
- 6
Layer on the tomato slices, onion rings, and a few slices of pickled cucumber. Spread ketchup on the top half of the bun, place on top, and serve the burger hot with a crispy, toasted bun.
More tips:
Use beef with about 20% fat content. don’t press the patties during cooking so they remain juicy.
For extra melty cheese, add a tablespoon of water to the pan and cover, the steam helps melt the cheese faster.
Nutritional values
Allergens listed with recipes are indicative and may vary depending on the ingredients used.
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Topic: American Cuisine
