OLD-FASHIONED CHEESEBURGERS
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
- Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g
GOOD OL' BURGER
For an easy weeknight dinner, try these juicy burgers. A dollop of chili sauce on top makes them extra flavorful. -Ron Treadaway, Acworth, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°., Grill buns over medium heat, cut side down, 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and onion.
Nutrition Facts : Calories 364 calories, Fat 16g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 349mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
JUICY GRILLED CHEESEBURGERS
These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
- Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
- While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
- Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
- Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
- Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
CHEESEBURGER SLIDERS RECIPE BY TASTY
Sometimes you're just in the mood for a good ol' juicy hamburger. The type that's succulent and gloriously flavorful. But when you're entertaining, cooking hamburgers for a crowd is no easy joke. That's why we're bringing you these fun cheeseburger sliders instead! Baked on a single tray, these are an easy way to impress a crowd - and they definitely don't skimp on the flavor.
Provided by Tasty
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (175°C).
- Combine the beef, salt, pepper, and garlic powder in a 9x13-inch (23x33-cm) rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes. Drain the liquid and set the cooked beef aside.
- Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.
- Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.
- Slice into individual sliders, then serve.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 20 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
HEALTHY HOMEMADE CHEESEBURGERS
Categories Beef Cheese Mustard Broil Low Fat Quick & Easy Cheddar Ground Beef Healthy Self
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients. Form mixture into four 1-inch-thick patties. Broil 5 to 7 minutes on each side for medium to well-done burgers. Top each burger with a cheese slice right before removing from the oven. Transfer burgers onto buns, top with lettuce and tomato and serve.
CLASSIC BEEF BURGERS WITH CHEESE SAUCE
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
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
BEST CHEESEBURGERS
These diner-style cheeseburgers have gooey melted cheese and all the fixings - the ultimate American beef burgers for a barbecue feast
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.
- Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.
- Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.
Nutrition Facts : Calories 723 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.7 milligram of sodium
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