Burger at Home
Today we will make a Burger at home. This is a delicious variation of the famous cheeseburger that will surprise you with its simplicity of preparation, juiciness, and excellent presentation.
I make a homemade burger whenever I want a tasty take on the famous cheeseburger – it will surprise you with how simple it is to make, how juicy it is and how good it looks on the plate. Homemade cheeseburgers turn out not only appetising but also wonderfully filling and tasty. The patties come out juicy and tender inside. With patties like these you can build any burger to your liking, adding all sorts of fillings to suit your taste.
My recipe is a homemade burger with Cheddar cheese and a juicy meat patty. It takes 15 minutes, makes 2 servings, has 207 kcal per 100 g, and the cuisine is American.
Ingredients
Show ingredients
To make burgers at home, prepare the following:
- onion – 1 pc;
- burger buns – 2 pcs;
- tomato – 1 pc;
- mixed minced meat – 200 g;
- pickled cucumber – 2 pcs;
- ketchup – optional;
- lettuce leaves – optional;
- "Cheddar" cheese – 2 slices;
- mayonnaise – optional.
Step-by-Step Preparation
- First I prepare the mince for the burger patties. I make the mince from pork, half an onion and beef, passing it through a cutter, a meat grinder or a blender. A cutter-type chopper helps make the mince uniform. I add salt and my favourite spices to the meat.
- I shape flat patties to match the size of the buns. I put the formed patties in the fridge before frying.
- I slice the pickled cucumber, and cut the tomato and onion into slices.
- I cook the patties on a grill or in a pan. These patties need no more than two minutes on a grill. In a pan it takes two minutes on each side.
- I cut the buns in half. I spread them with a mixture of mayonnaise and ketchup. I place lettuce leaves on the bottom half of the bun.
- I add the patties. This can be one or two per burger.
- I lay on the onion rings.
- I add the cucumber slices and the cheese.
- I lay on the tomatoes. I cover the filling with the second half of the bun.
- The tasty, hearty homemade burger is ready!
This juicy burger with a meat patty and vegetables makes a great alternative to shop-bought fast food or the famous hamburger. It is very filling, tasty and appetising. Children and adults alike are sure to love this snack!
Tips and Tricks
Tip 1. COLD MINCE is the secret to juiciness. Warm mince spreads apart while frying. After 20 minutes in the fridge the patties hold their shape and keep their juices.
Tip 2. FLAT PATTIES are the secret to even cooking. Thick ones will not cook through in 2 minutes per side. Flat patties of 1–1.5 cm are done in 4 minutes.
Tip 3. CHEESE ON A HOT PATTY is the secret to melting. Cold cheese on a cold patty will not melt. Placed on a hot patty straight from the pan, it melts into a perfect cheesy puddle.
Tip 4. MAYONNAISE + KETCHUP is the secret to the sauce. On their own they are ordinary. Mix them 50/50 and you get a "burger sauce" like the one in the well-known chains. The same principle works in other kinds of homemade burgers.
FAQ
Which mince should I choose?+
The ideal choice is a mixed pork and beef mince at 50/50 (200 g – juicy and aromatic). Alternatives: pure beef with a 15–20% fat content (200 g – a burger classic), a beef and lamb blend at 80/20 (200 g – premium), chicken mince (200 g – a lighter option) or turkey mince (200 g – a lighter premium option). Avoid frozen shop-bought mince with preservatives and very lean mince, as the burger will turn out dry. For a true classic, use fatty pork and beef.
What can I use instead of Cheddar cheese?+
Alternatives: red or white Cheddar (2 slices – the classic), American processed sandwich cheese (2 slices – budget), Gouda (2 slices – milder), Edam (2 slices – premium), firm mozzarella (2 slices – stretchy) or sliced suluguni (2 slices). Avoid heavily salted cheeses, which throw off the balance, and blue cheeses, which do not suit a burger. For an American classic, use Cheddar or processed American cheese.
How long does a burger keep?+
A fresh burger is at its best straight from the pan, with a hot patty and melted cheese. At room temperature it lasts no more than 30 minutes, as the bun goes soggy from the juices and the vegetables release moisture. I do not recommend storing an assembled burger in the fridge, as the bun turns rubbery. Patties on their own keep in the fridge for 1 day, and vegetables can be sliced 2 days ahead. Raw patties keep in the freezer for up to 2 months. Do not assemble a burger more than 30 minutes before serving, or the taste and texture suffer.
What should I serve with a burger?+
The American classic is with French fries. It also goes well with crisp potato chips, battered onion rings, a milkshake (vanilla, chocolate or strawberry), an assortment of sauces (barbecue, garlic, mustard), a separate Caesar salad, a glass of freshly squeezed orange juice, a couple of slices of pickled cucumber, or a fresh coleslaw. For a homemade fast-food night, serve it with fries and a cold drink. It is hearty food for a lively gathering.
