Classic Burger Joint Cheeseburger Recipes

CLASSIC BURGER-JOINT CHEESEBURGER

Classic Burger-Joint Cheeseburger image

Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 9

Ingredients

1 pound ground beef (85 percent lean), preferably grass-fed
Kosher salt and freshly ground pepper
Mayonnaise, for grilling buns and for serving
4 seeded hamburger buns, such as Big Marty's
4 slices American cheese
1 beefsteak tomato, sliced into 1/4-inch-thick rounds
Dill pickle slices, for serving
Shredded iceberg lettuce, for serving
Ketchup or other desired condiments, for serving

Steps:

Preheat grill for direct-heat cooking. Gently form beef into 4 patties, each 4 1/2 inches in diameter and 1/2 inch thick (do not overwork meat or patties will be tough). Season generously with salt and pepper. Spread a thin layer of mayonnaise onto the cut sides of each bun.
Place patties on grill and cook, uncovered, until browned and sizzling on the bottom, 3 to 4 minutes. Flip, top each with a slice of cheese, cover grill, and cook until cheese is melted and patties are medium-rare, 2 to 3 minutes more. Transfer to a plate. Place buns on grill cut-side down; cook just until lightly toasted and golden brown in places, about 1 minute.
Dress the cut side of each bottom bun with ketchup and mayonnaise (or desired condiments), then top with patties. Place a tomato slice on top of each patty and season with salt. Stack with pickles and lettuce. Dress cut side of top buns with condiments, then sandwich toppings and serve.

CLASSIC BEEF BURGERS WITH CHEESE SAUCE

Classic Beef Burgers With Cheese Sauce image

No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis' Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis' Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant's cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups colby cheese or 2 cups mild yellow cheddar cheese, shredded
2 teaspoons cornstarch
1 garlic clove, halved
1 cup lager beer
2 teaspoons Dijon mustard
salt & freshly ground black pepper
1 lb ground sirloin, at room temperature
1 lb ground chuck, at room temperature
4 hamburger buns
2 tablespoons unsalted butter, melted
vegetable oil, for brushing
4 boston lettuce leaves
4 slices tomatoes (thinly sliced)

Steps:

Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.

Nutrition Facts : Calories 857.8, Fat 52.6, SaturatedFat 26, Cholesterol 218.6, Sodium 727.4, Carbohydrate 27.4, Fiber 1.3, Sugar 3.7, Protein 61.8

CLASSIC CHEESEBURGER

Classic Cheeseburger image

Photograph by: Petrina Tinslay.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 8

Ingredients

2 pounds ground beef, preferably chuck
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
4 hamburger buns
2 tomatoes (12 ounces), sliced
8 leaves Bibb lettuce (1 small head)
1 small red onion, sliced

Steps:

Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

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