Recipe for the Cheeseburger
The cheeseburger Is a great American classic: a soft sesame bun enclosing a succulent meat patty, covered in melted cheese. It is the typical dish of American street food, loved by young and old, and perfect for a barbecue with friends or dinner on the couch in front of the TV. The fundamental ingredient that characterizes and gives the name to this richly filled sandwich is precisely the cheese, which must be able to melt, regardless of the type that can be chosen to accord with one’s taste. As for the other elements, such as lettuce, sauces, and tomatoes, the variations on the theme are endless. We have adhered to the traditional ones, complete with pickles. Discover the key steps to making a perfect cheeseburger with a moist and juicy meat patty.
How to prepare a cheeseburger
follow these steps to make a best Cheeseburger
Step 1
Using squares of baking paper as a base and a 10 cm-diameter ring, distribute the meat (about 150 g per patty) and form the hamburgers without handling them too much or overheating them, compacting them quickly.
Step 2
Prepare all the accompanying ingredients: slice the tomatoes and wash the lettuce. Then cut the buns in half and brown the inside on a hot plate. Finally, spread a layer of mayonnaise on them.
Step 3
Heat a non-stick grill well, and when it is hot, flip the hamburgers over using the baking paper. Remove the paper and brown the meat over high heat, turning it occasionally without pressing it (to prevent the juices from escaping).
Step 4
As soon as the meat is well-colored, season it with a pinch of salt and place a slice of cheese on each patty. Then turn off the heat and wait a minute for it to melt without touching it.
Step 5
Assemble the sandwich by placing a lettuce leaf, a tomato, a hamburger with cheese, and finally sliced pickles on top of the mayonnaise. Spread ketchup on top.
Step 6
Close the sandwich with the second half and secure it with a toothpick if necessary.
Tips
To make the meat patties, beef mince of the highest quality and not too lean was used, so that it remained very soft and juicy. If you prefer, you can use a portion of beef mince (or veal, chicken, turkey, etc.) and a portion of pork sausage; it will be even more flavorful.
We used the most classic sauces, but you can replace them with others of your choice, such as mustard, yogurt, or barbecue sauce. If you prefer, you can also prepare mayonnaise and ketchup at home for a much more genuine result.
Choose a good melting cheese, such as Emmental, cheddar, or even provolone and scamorza; the important thing is that it can melt.
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