Cheeseburger
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.