Cheese Burger Recipe

Name: The Post Beer & Wine Gardens Cheese Burger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola), for griddle; 4 slices American cheese slices; 2 pieces burger buns (soft, brioche-style); 2 tbs unsalted butter, softened; 2 tsp yellow mustard; 0.5 cups shredded iceberg lettuce; 1 pieces tomato, 1/4" slices; 6 slices dill pickle slices; 1 pieces yellow onion, thinly sliced; 1 tbs unsalted butter or oil; 0 to taste pinch salt; 500 g frozen shoestring or thin-cut fries; 1 tsp salt

Inspired by The Post Beer & Wine Garden

Time40m

Serves2

Served with fries. Smash burger, double meat double cheese, grilled onions, pickles, lettuce, tomato and mustard.

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola), for griddle

Cheese

4 slices American cheese slices

Buns & Toppings

2 pieces burger buns (soft, brioche-style)

2 tbs unsalted butter, softened

2 tsp yellow mustard

1/2 cups shredded iceberg lettuce

1 pieces tomato, 1/4" slices

6 slices dill pickle slices

Grilled Onions

1 pieces yellow onion, thinly sliced

1 tbs unsalted butter or oil

0 to taste pinch salt

Fries (Served With)

1 1/8 lb (500 g) frozen shoestring or thin-cut fries

1 tsp Celtic sea salt

Method

Fries (Served With)

Bake or fry the fries according to package instructions until golden and crispy. While hot, toss with salt. Keep warm.

Grilled Onions

Heat a skillet over medium heat and add 1 tablespoon butter or oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and browned at the edges, about 10–12 minutes. Reduce heat if they brown too quickly. Remove from pan and keep warm.

Burger Patties & Seasoning

Divide the ground beef into four equal portions (approximately 4 oz / 113 g each). Lightly form into loose balls—do not overwork the meat.

Preheat a large heavy skillet or flat top griddle over high heat until very hot. Lightly oil the surface with 1 tablespoon neutral oil and spread it.

Place two meat balls on the griddle for the first burger (you will make two patties per burger). Using a sturdy spatula or a specialized burger press, smash each ball flat immediately into a thin patty (about 3–4" diameter). Season the exposed side with a light sprinkle of kosher salt and black pepper.

Cook the patties without moving until the edges are brown and crispy, about 2 minutes. Flip each patty and immediately season the new top side with a little salt and pepper.

Place one slice of American cheese on two of the patties (these will be the top patties). Cover the pan briefly (or lay a lid or bowl over the patties) for 30–45 seconds to melt the cheese slightly. Top each cheesy patty with the other cooked patty (cheese should be between the two layers), pressing gently so the cheeses and juices marry. If desired, add the second cheese slice between layers for double cheese (use two slices per burger so there are two melted layers).

Buns & Assembly

While cooking the burgers, split the buns and butter the cut sides with the softened butter. After burgers are almost done, toast the buns buttered-side down in a separate skillet or on the griddle over medium heat until golden, about 1–2 minutes.

Spread 1 teaspoon of yellow mustard on the bottom bun of each burger.

Place shredded lettuce on the bottom bun, then set the stacked double patty (cheese between/around) on top of the lettuce.

Top the patties with a generous spoonful of the grilled onions, 3 dill pickle slices, and one tomato slice. Add more mustard on the top bun if desired, then close the burger.

Serve each burger immediately with a portion of fries on the side.