Cheeseburgers

Who doesn’t like a juicy burger? They come in all shapes and sizes, from the small square White Castle, to the humungous Fuddrucker’s Challenge burger (a whopping 3 Lb monstrosity that I hope to try in November). Some people like ’em smashed, some like ’em fat with a bit of pink on the inside. Everyone I know loves a delicious hamburger.

I have lived in Utah since 2004 and have frequented many different burger joints. My top three burger places in Happy Valley are, in order, Chubby’s Cafe, Chedda Burger, and Five Guys. But no matter how good they are, I always say that I have the best burgers out here. Because, when it comes to it, I make my burgers how I like em. I control the spices and the toppings. Choice is what matters.

One of my favorite aspects of cheeseburgers is the sheer variety of burgers you can make. There’s different meats, different cheeses, sauces, lettuce, and veggies. This post is going to be the simple base of a burger that I like to make with my favorite cheese(s) to use. Feel free to change it up how you like, the burger is your canvas and the toppings are your paints ad brushes. Create a masterpiece!

Cheeseburger

shawn
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 8 mins
5 minutes 0 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4 burgers

Equipment

  • Grill
  • Spatula

Ingredients
  

  • 1 lb ground meet 80/20 lean to fat ratio
  • 4 buns brioche buns buttered
  • 8 slices gouda cheese you can use any cheese you want, but this is my fave

Instructions
 

  • Preheat grill to max temp
  • Form and season patties
  • Turn heat to med-low to low on grill and add the patties
  • Flip the patties after 4 minutes
  • Add cheese to patties after 2 minute
  • Toast buns on the grill at the same time. Watch carefully that they do not burn. Brioche burns easily.
  • After the burgers have been on for a total of 8 minutes (you can go longer if you like the burgers more well-done) remove them from the heat and let sit for 5 minutes.
  • Dress your buns starting with a layer of mayonnaise first The mayo will keep the buns from getting soggy since the lipids are hydrophobic and will prevent the juices from the burgers from seeping in. I prefer Duke's Mayo.
  • Add all your toppings.

Notes

The sky is the limit for toppings. I like sautéed mushrooms, caramelized onions, and arugula on my burgers. I once did a pizza burger, topped with mozzarella, marinara sauce, parmesan cheese, and pepperoni, with garlic butter on the bun. It was some good eats.
Keyword Hamburger