I’ve had a cheeseburger on the brain for a while now, it’s just something that i can’t get out of the system until i have one. For most people, and even in the past myself; to satisfy that cheeseburger craving you’d just hit McDonalds. Not tonight though.
I’ve been reading about what goes into the patty, what’s the best cheese to use, how to construct the burger. There are plenty of opinions and i’m going to have to subdue my own as well to keep to the rules that best allow me to say, ‘classic cheeseburger’. 🙂
It’s actually been a lot of fun reading random articles with the comments that follow, studying pictures on Google images. I’m now educated on cheeseburgers.
This is the basic structure on how to build a classic cheeseburger which i’ve stolen from here, it’s actually a good read and the comments are also worth looking at.
Firstly with the patty; the simplest method and most common is do not add anything to your mince other than salt and pepper. I shaped my patty gently, not working the meat too hard into a round and cleaned up the edges with my thumb. A light seasoning of salt and pepper after you’ve formed the patty, you season the other side when you flip your meat.
I’ve made some BBQ sauces recently but keeping to the objective i’ve stuck with the classic ketchup. Fortunately i can use my home made pickles though 🙂
All the salad and condiments ready. I didn’t believe mayo was part of the classic cheeseburger so left it out.
I wanted to do a side dish for this and onion rings had also been a recent craving for me so cooked up a batch. Very messy and quite fiddly, at times i was wondering why i decided to do it. But in the end it was worth it , they were brilliant and the perfect accompaniment to my burger 🙂
The meat should be flame grilled in my opinion, it just adds that smokiness, colour and char that a pan cannot give. Although i used the skillet it’s still not authentic enough, next time 🙂
Arrange your burger as per template and you have a mouth watering meal to dive into.