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Restaurants›Tropical Beach Cafe›Cheeseburger Recipe

Cheeseburger Recipe

Name: Tropical Beach Cafes Cheeseburger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for griddle or pan); 4 each American cheese slices; 2 each burger buns (soft, slightly toasted); 1 tbs unsalted butter (softened, for toasting); 1 each yellow onion; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups cold sparkling water or club soda; 2 cups neutral oil for frying (vegetable or canola); 0.5 each cucumber (or daikon, thinly sliced); 2 tbs yuzu juice (or yuzu kosho diluted / or 1:1 lemon + grapefruit as substitute); 2 tbs rice vinegar; 1 tsp sugar; 0.5 tsp salt; 2 tbs water; 0.5 tsp optional: yuzu zest; 0.25 cups mayonnaise; 1 tbs ketchup; 1 tsp prepared horseradish; 0.5 tsp white or apple cider vinegar; 0.25 tsp paprika (smoked if available); 0.25 tsp Worcestershire sauce; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp sweet pickle relish (optional for texture)

Inspired by Tropical Beach Cafe

Time45m

Serves2

Frizzled Onions, Yuzu Pickles, Russian Dressing

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for griddle or pan)

4 each American cheese slices

Buns & Assembly

2 each burger buns (soft, slightly toasted)

1 tbs unsalted butter (softened, for toasting)

Frizzled Onions

1 each yellow onion

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups cold sparkling water or club soda

2 cups neutral oil for frying (vegetable or canola)

Yuzu Pickles

1/2 each cucumber (or daikon, thinly sliced)

2 tbs yuzu juice (or yuzu kosho diluted / or 1:1 lemon + grapefruit as substitute)

2 tbs Rice vinegar

1 tsp sugar

1/2 tsp Celtic sea salt

2 tbs water

1/2 tsp optional: yuzu zest

Russian Dressing

1/4 cups Mayonnaise

1 tbs Ketchup

1 tsp prepared horseradish

1/2 tsp white or apple cider vinegar

1/4 tsp paprika (smoked if available)

1/4 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tsp sweet pickle relish (optional for texture)

Finish & Garnish

2 leaves leaf lettuce or butter lettuce

2 each tomato slices (optional)

Method

Yuzu Pickles

Thinly slice the cucumber (or daikon) into rounds or half-moons, about 1/8" thick. Place in a bowl.

In a small jar or bowl, combine yuzu juice, rice vinegar, sugar, salt, water and optional yuzu zest. Stir or shake until sugar and salt dissolve.

Pour the pickling liquid over the sliced vegetable, toss to coat, and let sit at least 10 minutes at room temperature (or refrigerate up to 2 hours for stronger flavor). Drain before assembling burger; reserve a few slices with some liquid for serving.

Frizzled Onions

Peel the yellow onion and slice very thinly into rings or half-rings (use a mandoline if available). Separate into individual rings.

In a wide bowl, whisk together flour, cornstarch, salt and pepper. Add cold sparkling water and whisk to a batter that coats onions but isn’t overly thick — you want a light, tempura-like batter.

Heat neutral oil in a heavy skillet or deep pan to 350°F (175°C). If you don't have a thermometer, heat until a drop of batter sizzles and rises immediately.

Working in small batches, toss onion rings briefly in batter to coat, letting excess drip off, then carefully place into hot oil. Fry until golden and crisp, about 1.5–3 minutes depending on thickness.

Remove with a slotted spoon to a paper towel-lined tray and immediately season lightly with salt. Keep warm or re-crisp in a 300°F (150°C) oven for a few minutes just before assembly.

Russian Dressing

In a small bowl, whisk together mayonnaise, ketchup, horseradish, vinegar, paprika, Worcestershire sauce, salt, pepper and sweet pickle relish (if using) until smooth and balanced. Taste and adjust seasoning — add a touch more vinegar for brightness or more horseradish for heat.

Chill in refrigerator while preparing the rest of the burger so flavors meld.

Burger Patties & Cooking

Divide the ground beef into two equal portions (about 0.5 lb each). Lightly form into loose patties about 4" wide and 1/2" thick — avoid overworking the meat so patties remain tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season both sides of each patty with the listed salt and black pepper just before cooking.

Heat a griddle or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place patties on the surface. Cook without moving for 3–4 minutes until a brown crust forms.

Flip patties and immediately place two slices of American cheese on each patty. Cook another 2–3 minutes for medium (longer for more well done). If you prefer, cover the pan or tent with foil briefly to help cheese melt.

Remove patties and rest for 1–2 minutes while assembling buns and other components.

Buns & Assembly

Spread softened butter on cut sides of the buns. Toast cut sides on the hot griddle or in a skillet until golden, about 30–60 seconds. Keep warm.

Spread a generous tablespoon of Russian dressing on the bottom bun.

Place lettuce on the dressed bottom bun, then the cheeseburger patty with melted cheese.

Top the patty with a few yuzu pickles (drained) and a generous handful of frizzled onions.

Add tomato slice (if using) and a little more Russian dressing to the top bun, then close the burger.

Serve immediately while the patty is hot and onions are crisp. Provide extra pickles and dressing on the side if desired.