Juicy Cheeseburgers
Making your own Juicy Cheeseburgers (not soggy) at home is easy! It takes only a few simple ingredients and my simple tips to make epic burgers in 30 minutes!
Ingredients
Beef Patties
- 1 lbs (500 g) beef mince 80-90% lean see notes
- 1/4 cup (35 g) panko breadcrumbs (see notes)
- 1 (53 g) large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Extras
- 4 burger cheese slices 8 if you love it extra cheesy! (see notes)
- 4 brioche buns toasted (see notes for alternatives)
- 1 batch Special Burger Sauce
- 4 Cos lettuce leaves washed and dried and thinly sliced (see notes)
- 16 bread and butter sweet pickle slices
- 1/2 red onion thinly sliced (no need for thick slices here)
Instructions
Before you start cooking
- Special Burger Sauce - If making your own special burger sauce at home (recipe here) make this first and set aside.
- Brioche Buns - toast your brioche buns until golden. This will prevent them from becoming soggy once you add the burgers and sauce. Plus it adds an extra crunch!
Beef Patties
- Begin preheating a large skillet on medium high heat.
- Add all of the ingredients into a large mixing bowl and use clean hands to mix until well combined. Separate into 4 evenly slices portions. Pat down into disc shapes slightly bigger than your brioche buns (they will shrink as they cook.
- Add a drizzle (about 1 tbsp) of olive oil on your hot frypan and place burger patties on. Don’t press down. Cook for 3-5 minutes. Turn over and add your cheese slices. Cook for a couple more minutes.
- For extra juicy burgers - Add 2-3 tbsp of water in your frypan a couple minutes before they’re done and cover with a lid to help the steam melt the cheese and make the burgers juicy.
- Rest burger patties for a couple minutes before assembling burgers. This will prevent the lettuce from wilting and the burgers are juicer if you wait!
To assemble
- Add some special sauce on the bottom half of your toasted brioche buns and spread around. Add the pickles, onion (tomato if using), then the lettuce, burger patty with melted cheese, more pickles and sauce before sandwiching with the top of the brioche buns.
Notes
Beef mince - You want to make sure you use beef mince with the right fat content. Anything with more than 20% fat content will result in overly fatty cheeseburgers, anything with less than 5% fat content won’t be juicy enough. I use 10% as a happy medium because you don’t feel heavy afterward.
Panko breadcrumbs - I love using panko breadcrumbs because I always have them in my kitchen, but you can use regular breadcrumbs too.
Cheese - I opt in for a burger cheese which is designed to melt nicely. You can use slices of cheddar or processed cheese slices if you like too! I like to double my cheese to an extra cheesy burger.
Brioche Buns - Classic cheeseburgers are made with brioche buns which can be found in the baking isle of your supermarket. The size of your burger buns will determine how big the patties are. You want to make the beef patties slightly bigger than your burger buns as they will shrink as they cook and end up being the right size. You can use whatever bread you like. One of my favorite alternatives is Turkish rolls. I simply make my burger patties the same shape as the Turkish rolls (long) and I’ve got a long cheeseburger!
Special Burger Sauce - I have a great recipe for special burger sauce on the site which takes 2 minutes to make and tastes so much better than store bought. Totally worth the small effort! Alternatively, though, you can use just whole egg mayo mixed with a couple tbsp of ketchup/tomato sauce)
Storage - Cheeseburgers are best served as soon as they’re made but can be wrapped tightly in plastic wrap and stored in the fridge for one day! Can you freeze these? Nope. 0/10 Would not recommend.
Nutrition - is based on per burger. This recipe makes 4 burgers.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Tips
• The size of your burger buns will determine how big the patties are. You want to make the beef patties slightly bigger than your burger buns as they will shrink as they cook and end up being the right size.
• You can use whatever bread you like. One of my favorite alternatives is Turkish rolls. I simply make my burger patties the same shape as the Turkish rolls (long) and I’ve got a long cheeseburger!
• Brioche Buns - toast your brioche buns until golden. This will prevent them from becoming soggy once you add the burgers and sauce. Plus it adds an extra crunch!
• To make these on a bbq follow the same instructions but add the cheese right after theyre cooked. It won’t be as melty, but will taste just as yum!
• The size of your burger buns will determine how big the patties are. You want to make the beef patties slightly bigger than your burger buns as they will shrink as they cook and end up being the right size.
• You can use whatever bread you like. One of my favorite alternatives is Turkish rolls. I simply make my burger patties the same shape as the Turkish rolls (long) and I’ve got a long cheeseburger!
• Brioche Buns - toast your brioche buns until golden. This will prevent them from becoming soggy once you add the burgers and sauce. Plus it adds an extra crunch!
• To make these on a bbq follow the same instructions but add the cheese right after theyre cooked. It won’t be as melty, but will taste just as yum!
Nutrition
Calories:640kcal | Carbohydrates:50g | Protein:36g | Fat:33g | Saturated Fat:16g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Trans Fat:1g | Cholesterol:258mg | Sodium:3215mg | Potassium:785mg | Fiber:4g | Sugar:5g | Vitamin A:3696IU | Vitamin C:8mg | Calcium:231mg | Iron:5mg
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