The Best Cheeseburger Ever
Classic Cheeseburger Perfection
Making the Best Cheeseburger Ever takes just a few easy steps and a few simple ingredients. They’re always savory, tender, and delicious.
These cheeseburgers are a simple supper that makes everyone happy. Good quality beef and classic seasonings take the burgers to the next level.
Burgers can be a wonderful weeknight dinner option and are really quite nutritious when you think about it.
Protein packed and dressed with veggies, it’s almost like a salad, just on a bun! I kid, I kid.
But one thing I am not kidding about is how delicious these burgers are.
Need Help Finding and Saving The Recipe?
There is a full, printable recipe card at the end of the post for these Cheeseburgers. You can also hit the print button for the recipe to come up on one screen and from there you can screenshot this to save it to your phone.
I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
A Good Burger Starts With Good Beef
For burgers I always use the 80/20 mix of ground beef. To me, this gives the perfect balance of fat and flavor.
If you are asking yourself “what does 80/20 mean,” it means the mix is 80% beef and 20% fat. This is the perfect combination for making burgers that are juicy and flavorful.
Types Of Beef
You will usually see four different types of ground beef in the store. There is Chuck, Ground Round, Ground Sirloin, and Ground Beef.
They all look pretty much the same but the fat content will vary on these types. The ground chuck is the 80/20 mix of beef that I like to use for these burgers.
If you are on a budget, the ground round is usually cheaper because it is higher fat. This is also fine to use, but if you use this for burger I would drain the fat from the pan and blot them with a paper towel a little before adding the cheese.
You are also welcome to use a leaner beef, but remember this will make your burger more dry so adjust accordingly.
Kitchen Bouquet
You will see on my recipe card that I use Kitchen Bouquet.
This is a browning and seasoning sauce. I love the way it adds depth of flavor to dishes.
I also use this ingredient in my French Onion Pork Chops. It can be found mostly everywhere you shop in the gravy aisle.
If you do not want to get the Kitchen Bouquet, you can use soy sauce. You can also use Maggi seasoning if you are familiar with that.
Other Ways To Use Bouquet
If you buy the Kitchen Bouquet you can also add it to sautéed mushrooms, meatloaf, soups, and stews. This adds great depth and an “all day” cooking flavor.
American Cheese
I always get harassed for this on The Tipsy Housewife Facebook page, but I use Kraft singles on my burgers a lot of the time. It melts wonderfully and the taste is nostalgic for me.
People poke fun at me but one of the top burger places in Chicago uses Kraft singles on their burger and there is always a line out the door!
I just love the way this cheese melts into the meat. It’s so good!
Sue me!
Please don’t sue me…
Other Cheeses To Use
If you are very against the use of this classic cheese, you can use any cheese you like on this burger. I will sometimes even top my burger with my Beer Cheese Dip.
I also love to make my famous caramelized onion dip and use that as a burger topping. You could even mix both!
Whether you’re eating these at home with your family or you brought the patties to a friend’s cookout, it’s hard to be sad when you’re biting into a juicy, delicious burger.
The Best Cheeseburger Ever
To make the best cheeseburger ever just takes a few simple steps and a few simple ingredients. These cheeseburgers are always a delicious and simple supper that make everyone happy. Good quality beef and classic seasonings make this burger, next level.
Ingredients
- 1.5 lbs of ground beef (80/20 mix is perfect)
- 1 heaping tablespoon of sweet relish
- 1 Tablespoon of yellow mustard
- 1 Tablespoon of kitchen bouquet browning sauce or soy sauce
- 1 small white onion grated on a cheese grater or minced VERY finely
- 1 teaspoon of celery salt
- 1 teaspoon black pepper
- 1 /2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- Cheese of your choice
- Buns of your choice
- lettuce, tomato, sliced onion and pickle
Instructions
- Add your ground beef to a bowl, loosely break up the meat to make sure it is not in one big lump. This way you can season the meat evenly without having to mix it too much. Over mixed meat is what makes the burgers a strange texture.
- When you have your meat sort of spread out in the bowl loosely, sprinkle all the seasonings across the meat as if you were seasoning a steak. Then add the relish, mustard, kitchen bouquet and the grated onion.
- Mix the meat so that it is well combined, but do not over mix. Form four patties, make a dimple on the top of each. In the fridge for two hours, loosely covered. Each patty should be about 1/2 inch thick.
- When you are ready to cook, take the burgers out of the fridge 30 minutes before cooking and let sit out on the counter.
- Before cooking, make a little indentation (dimple) in the center of each burger with the back of a tablespoon. This helps the patty stay flat.
- When it is time to cook, get you skillet very hot with oil, but make sure the oil is not smoking. You can use a vegetable oil, or avocado oil.
- Add the burgers one at a time and cook for 6 minutes on each side. If yours are thinner they will need less time, if they are thicker than they will need more time. Make sure you are not pressing down on the burgers while they cook with your spatula. Just "set them and forget them" until it is time to flip them.
- You will know when it is time to flip them when they lift easily from the pan.
- At the end, add a slice of cheese to each one, and a couple tablespoons of water to the skillet, then cover so the cheese melts.
- Add your favorite burger toppings and enjoy!
If you want a burger side that’s a little fancier than the usual frozen fries, make a tasty batch of my Tangy Tomato Fried Potatoes!
1 Comments
Robin Painter
August 14, 2024 at 4:28 am
Bobby Flay says the best cheese for a cheeseburger is American. So, you’re in good company.