There's nothing quite like a good old juicy cheeseburger to comfort you all year round! These easy homemade cheeseburgers are made with freshly minced beef that is perfectly seasoned, melting cheese and lettuce and served with a fantastic dill pickle burger sauce that takes only seconds to put together. Get the grill going, you are in for a treat!
Who doesn't like a good cheeseburger that puts a massive smile on everyone's face? And with the grilling season upon us, I can't think of a better recipe to share than these satisfying cheeseburgers that are super easy to make with the best and freshest ingredients!
True, you can get ready-made burgers at any restaurant, supermarkets, etc, but here's the thing, you can never be sure how fresh they are, how well they are cooked, or simply if they are worth the money you spend on them.
Using freshly-minced beef gives you the piece of mind that the cheeseburgers are the best you can get, plus you can shape them as thinly or as thick as you like - mine are ginourmous!!!
Beef mince is not only delicious, but it's also budget-friendly and you can create so many dishes that can go down well with absolutely everyone - you really can't beat it!
And let's talk burger sauce now! Forget about ready-made sauces, making your own is easy peasy AND it tastes awesome! You can also control the level of spiciness, and how much of each ingredient you like to add.
Yes, anyone can make a burger, but not anyone can make THE BEST BURGER! So here's the recipe to some fantastic cheeseburgers that the whole family will absolutely love!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
For the burger patties
- minced beef / beef mince - or ground beef for the USA audience - fresh from the butcher's, the best meat you can use for top quality cheeseburgers
- egg - it helps with the juicy texture and keeps the burgers moist even after cooking
- flour - acts as the binding agent
- salt & pepper - to taste
- lettuce - for a good crunch and freshness
- cheese slices - I used Dairylea cheese slices, but any cheese that melts nicely would do
- burger buns - I used white buns, but you can use wholemeal, brioche buns or anything else you like
For the burger sauce
- pickled gherkins - or dill pickles, add crunch and flavour to the sauce
- mayo - I always go for full-fat mayo for extra flavour
- ketchup - regular ketchup is the best
- tabasco - for a spicy kick, but you can use any other spicy sauce you like
Step-by-step photos and instructions
- in a large mixing bowl, add the minced beef, flour, egg, salt and pepper
- mix everything really well to get a paste
- use your hands to shape patties - mine were quite thick, so I ended up with 5
- heat up the grill and arrange the patties
- leave them to cook to your preferrred level of doneness
- in the meantime, you can make the sauce - chop the gherkins finely and add them to the mayo, ketchup and tabasco
- mix everything well to a lovely pink colour
- when the burgers are ready, top them with the sliced cheese so it can start melting
- slice the bun in half, spread some sauce over the the bottom half of the bun and top with lettuce
- arrange the cheeseburger, and top with extra sauce, then the other half of the bun goes on top
- serve hot
Expert tips
Avoid using lean meat, as the burgers may turn out too dry, a bit of fat adds tons of flavour while keeping the burgers moist and juicy.
Don't overcook the burgers, or they will be too tough and chewy - make sure the grill is well preheated before adding the patties, so they can start sizzling straight away.
The thickeness of the burger patties will impact the cooking time - mine were quite thick, as we like a good-sized burger! If you shape them thinly, they will need cooking for less.
You can use any other topping you like for your cheeseburger, these are just a few suggestions. Other good toppings are: slices of tomatoes, onion, dill pickled or gherkins and anything else that takes your fancy.
Other burgers you might like
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Easy Homemade Cheeseburgers ( From Scratch)
Ingredients
- 750 g minced beef ( ground beef, 1.65 lb)
- 1 small egg
- 1 tablespoon plain flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lettuce head
- 5 slices of cheese
For the burger sauce
- 3 tablespoon mayonnaise
- 3 tablespoon ketchup
- 2 tablespoon pickled gherkins
- ¼ teaspoon tabasco
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- To make the burger patties, add the minced beef, egg, flour, salt and pepper to a large mixing bowl and mix everything well.
- Use your hands to shape 5 patties.
- Preheat the grill, spray it with cooking oil spray, and grill the burger patties.
- If you use an electric grill like I did, there is no need to flip them over, otherwise, if you cook them in a pan, you will have to flip the burgers over to cook onto the other side too.
- In the meantime, make the burger sauce.
- Finely chop the pickled gherkins (dill pickles), and add them to small bowl together with the mayo, ketchup and tabasco.
- Mix everything well.
- When the burgers are ready, place a slice of cheese on top of each burger so that the heat coming from the burgers can melt the cheese.
- Spread some of the sauce onto half of a bun, top with lettuce, arrange the cheeseburger on top, and spread more sauce over.
- Top with the other half of the bun and serve hot.
Video
Notes
- You can use any other topping you like for your cheeseburger, these are just a few suggestions. Other good toppings are: slices of tomatoes, onion, dill pickled or gherkins and anything else that takes your fancy.
- Avoid using lean meat, as the burgers may turn out too dry, a bit of fat adds tons of flavour while keeping the burgers moist and juicy.
- Don't overcook the burgers, or they will be too tough and chewy - make sure the grill is well preheated before adding the patties, so they can start sizzling straight away.
- The thickeness of the burger patties will impact the cooking time - mine were quite thick, as we like a good-sized burger! If you shape them thinly, they will need cooking for less.
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