Cheeseburgers
The World's most delicious food cake drink
#Cheeseburgers
Fixings
Cheeseburger PATTIE
800g - 1kg/1.6 - 2 lb ground hamburger (mince), 20%+ fat (Note 1)
Salt and pepper
3 onions, stripped and cut into rings
2 tbsp oil
4 - 8 cuts cheddar of decision, I utilize Swiss (discretionary)
Cheeseburger
4 delicate cheeseburger buns, softly toasted
Lettuce, tomato cuts
Ketchup, mustard, relish, cut pickles
Guidelines
Separate hamburger into 4 level with segments. Use hands to gently frame into patties the span of your buns (mine are around 10 cm/4") - don't press hard, light fingers = delicate succulent patties (see video for how I do this).
Season liberally with salt and pepper on the two sides. Make a scratch on one side (prevent burger from move toward becoming vault shape and contracting when cooking).
Warmth 1 tbsp oil in a substantial based skillet or BBQ over high warmth. Include onion and cook until withered and caramelized. Season with salt and pepper, at that point evacuate.
Warmth 1 tbsp oil until smoking. Include patties and cook for 2 minutes until profound brilliant with an incredible outside layer. Try not to press! Flip cautiously, cook for 1 minute at that point top with cheddar (if utilizing). Cover with top and cook for further 1 minute until cheddar is liquefied.
In the interim, toast the cut side of the buns daintily.
To serve: Spread base of buns with sauce/topping of decision. Top with lettuce then tomato, at that point burger patty. Heap over onions, cut pickles, at that point more sauce/toppings. Top with top of bun
#Cheeseburgers
Fixings
Cheeseburger PATTIE
800g - 1kg/1.6 - 2 lb ground hamburger (mince), 20%+ fat (Note 1)
Salt and pepper
3 onions, stripped and cut into rings
2 tbsp oil
4 - 8 cuts cheddar of decision, I utilize Swiss (discretionary)
Cheeseburger
4 delicate cheeseburger buns, softly toasted
Lettuce, tomato cuts
Ketchup, mustard, relish, cut pickles
Guidelines
Separate hamburger into 4 level with segments. Use hands to gently frame into patties the span of your buns (mine are around 10 cm/4") - don't press hard, light fingers = delicate succulent patties (see video for how I do this).
Season liberally with salt and pepper on the two sides. Make a scratch on one side (prevent burger from move toward becoming vault shape and contracting when cooking).
Warmth 1 tbsp oil in a substantial based skillet or BBQ over high warmth. Include onion and cook until withered and caramelized. Season with salt and pepper, at that point evacuate.
Warmth 1 tbsp oil until smoking. Include patties and cook for 2 minutes until profound brilliant with an incredible outside layer. Try not to press! Flip cautiously, cook for 1 minute at that point top with cheddar (if utilizing). Cover with top and cook for further 1 minute until cheddar is liquefied.
In the interim, toast the cut side of the buns daintily.
To serve: Spread base of buns with sauce/topping of decision. Top with lettuce then tomato, at that point burger patty. Heap over onions, cut pickles, at that point more sauce/toppings. Top with top of bun
