How to Make The Best Double Cheeseburger
Everyone needs a burger recipe in their lifestyles they can pull off quickly, looks impressive and tastes delicious.
* 1 lb. (453g) 85% lean ground beef/chuck
* Pepper (to taste)
* Cheddar cheese
* ½ small red or white onion
* Handful fresh herbs, chopped roughly
* Ketchup and mayonnaise on the table.
Start with good meat. Get a butcher to grind chuck beef for you with a 15% fat content. More fat and it will just drip off the meat and cause fire flare-ups; less and the burgers will be dry. If possible, buy the meat the day you’re going to cook it.
Place the ground beef in a bowl. Roughly chop the onion and garlic. Put them in a bowl and mix them together until combined.
Add any of the ingredients you're wanting to be a part of the burger – the ground beef/chuck, ketchup, mustard, and the chopped herbs.
Mix it all together. It is easier to start mixing with a spoon; then use your clean hands to thoroughly combine the ingredients.
Create the burgers. Handle the meat as little as possible, so you don’t squeeze out the juices.
Shape the mixture into 6 equal-sized balls using your hands.
Press the balls down to make flat burger shapes about ½ inch (1.27cm) thick. Make a small indentation in the center of the burger with your thumb. This prevents the center from swelling, leading to uneven cooking.
After cooking arrange the burgers on a plate. Cover them with plastic wrap or wax paper. Chill for 30 minutes to a few hours to make the burgers firmer and easier to cook. Burger meat is best cooked cold.