Easy Homemade Cheeseburgers ( From Scratch)

A cheeseburger on a plate with fries around it.

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Easy Homemade Cheeseburgers ( From Scratch)

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 475kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition