Let’s make yummy beef cheeseburgers! Lots of meat patties, melted cheese, leafy greens and tomato slices all sandwiched in between toasted buns is my type of weeknight dinner. It is weeknight approved because this is ready in usually 30 minutes max.
You can go crazy with cheeseburger toppings. You can choose from pickles, peppers, lettuce, onions, tomatoes or crispy bacon. Even eggs are sometimes added for a unique, breakfast flair. Commonly used sauces include mustard, barbecue sauce, ranch, and hot sauce. It is all up to you and what your tastes are. I usually go for either mustard or barbecue sauce on my burgers along with cheddar or mozzarella. I love pickled peppers, bacon and relish too! This burger was topped with melted Monterey Jack cheese, Dijon mustard, BBQ sauce, cilantro and spinach.
You can definitely have cheeseburger leftovers but the key thing is to separate the toppings from the beef patties. Keep the beef patties in one container, the tomato, leafy greens in another and the buns in another. If you refrigerate cheeseburgers whole, you will get a delicious but soggy mess. It is quite a sad sight to see, I don’t recommend this at all. Overall, I think burgers are better served fresh on the day they are made. This is because the beef patties tend to dry out in the fridge. Check out my Italian sausage burger recipe for another yummy cheeseburger inspo!
Ingredients
0.5 kg/1 lb ground beef
1/2 cup breadcrumbs
1 tablespoon tomato paste
1 tablespoon table salt
1 tablespoon dried parsley/oregano/basil
1 large egg, whisked
1 teaspoon garlic powder or minced garlic
8 pack hamburger buns
Grated Monterey jack cheese (or cheddar, mozzarella or American cheese)
Condiment sauce of choice
Instructions
- Mix the salt, parsley/oregano/basil, breadcrumbs, tomato paste in a large mixing bowl. Gold in the ground beef into the same bowl.
- Grab chunks of the ground beef and shape into medium sized patties (disc shaped circles) about 2-3 inches wide. So you should end up having about 6 patties.
- Drizzle 3-4 tablespoons of oil in a hot frying pan.
- Fry as many beef patties as possible without them touching on medium heat.
- Flatten the beef patties with a frying spatula for a few seconds then flip after 10 minutes. Continue frying the patties for another 10 minutes.
- Add handfuls of cheese onto each patty and once it's completely melted, transfer them to a plate.
- Repeat steps 3-6 for the remaining beef patties.
- Toast as many hamburger buns as needed.
- Serve the cooked patties on the toasted buns and your sauce/toppings of choice.
- You can store leftover beef patties separately in an airtight container for up to 3 days.