This homemade Cheeseburger recipe will quickly become your families new go favourite budget ‘fake-away’ meal. With a soft brioche bun, thick burger pattie and of course ALL of the extras, these Cheeseburgers really are the best!
We enjoy a ‘fake-away’ dinner once a week and these easy Cheeseburgers have been a favourite for the past few years. Served on their own or with Crunchy Baked Potato Wedges, these juicy Cheeseburgers may be even better than your favourite store bought burgers!
One of the best things about homemade burger patties is that you know exactly what is going into them, and they are often a healthier version of the burgers you buy from fast food restaurants.
Cheeseburger Ingredients:
To make these homemade Cheeseburgers, you will need:
- Beef Mince – I recommend using a cheaper ‘fattier’ beef mince
- Salt and Pepper
- Onion Flakes
- Gouda Cheese
- Brioche Buns – you can find these at your local supermarket in the bakery section. If you prefer, you can also use fresh traditional bread rolls.
- Burger Pickles – or thinly slice Dill Pickles
- White Onion – although you can also use a brown onion if you prefer
- Yellow Mustard – also known as ‘American’ Mustard
- Tomato Sauce – or ketchup
There is no denying that getting the burger pattie ‘right’ is crucial to the success of your Cheeseburgers.
My Secrets for Juicy Burgers:
- Using a cheaper or ‘fatty’ mince for your burgers as this helps to keep the burgers juicy and full of flavour. You don’t want to use a lean mince for this recipe.
- Ensure you shape your patties well as you don’t want to press down on them while cooking, they will lose their juices and can dry out.
- Remember your patties will shrink a little while cooking, so shape them a little bigger than you want.
- Flip your patties only once, again this helps them stay juicy.
It really is quite simple to make this homemade Cheeseburger recipe, you even pop the burger patties together earlier in the day and then store in the fridge until ready to cook.
How to Make Cheeseburgers
- Combine the ingredients for your burger patties into a bowl and mix well to combine.
- Divide the mixture and shape into patties.
- Cook over a medium heat, ensuring you don’t push down on the burgers while cooking and only turn them once.
- Add the cheese and let it melt.
- Let the patties rest before adding them to your Brioche Buns and topping with pickles, onion, mustard and tomato sauce.
Frequently Asked Questions about how to make BEST Homemade Cheeseburgers:
I like to use Gouda Cheese when making these burgers, however you can also use tasty/cheddar cheese slices.
You can find ‘Burger Pickle Slices’ in a jar at your local supermarket. They will generally be in the aisle with other tinned/jar vegetables. Alternatively, you can use whole dill pickles and slice into pieces.
Cook the burger patties over a medium heat, ensuring you don’t push down on the burgers while cooking and only turn them once.
This recipe can also be made using regular bread rolls, however I do find the brioche rolls help to give these burgers a more authentic feel.
More Easy Dinner Ideas:
- Oven Baked Crunchy Chicken Nuggets
- Spinach and Cheese Gozleme
- Chicken and Vegetable Fried Rice
- Chicken Cheese and Pesto Quesadilla
- Beef and Vegetable Sausage Rolls
- Slow Cooked Pulled Pork Burger
Homemade Cheeseburger Recipe
Equipment
- Frying Pan
Ingredients
Pattie Ingredients
- 500 gram beef mince the fattier the better.
- ½ tsp salt
- ½ teaspoon cracked pepper
- 1 tablespoon onion flakes
- 1 tablespoon olive oil for cooking the burgers
- 6 slices gouda cheese or similar
Toppings
- 24 slices burger pickles
- ½ white onion finely chopped
- 6 tablespoon tomato sauce
- 3 tablespoon American mustard
- 6 brioche buns
Instructions
- Place the mince, salt, pepper and onion flakes into a bowl and use your hands or a large spoon to mix well until combined.
- Divide into six portions and shape the patties with your hands. Place on a plate and set aside until needed.
- Add a tablespoon of olive oil to your frying pan and place over a medium heat.
- Place 3 patties (this number will vary depending on the size of your pan) into the frying pan and cook for 3 – 4 minutes. You want a crust to start forming on the cooked side of your burger pattie.
- Carefully flip the patties and cook for a further minute.
- Tear the cheese slice in half and add it to the top of the pattie. Cook for a further minute or until the cheese is melted.
- Transfer the cooked burger patties to a plate and let them rest for 5 minutes.
- In the meantime, prepare the rest of your ingredients.
- Place the cooked burger on the bottom piece of a brioche bun which has been cut in half. Add ⅙th of the onion, 4 slices of pickles and approximately ½ tablespoon mustard and 1 tablespoon of tomato sauce.
- Top the with the bun and serve.
Thermomix Instructions
- Place the mince, salt, pepper and onion flakes into your Thermomix bowl and mix for 10 seconds, speed 4, REVERSE. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4, REVERSE or until combined. Follow conventional instructions above from step 2.
Notes
- Using a ‘fatty’ mince as this helps to keep the burgers juicy and full of flavour. You don’t want lean mince for this recipe.
- Ensure you shape your patties well before cooking as you don’t want to press down on them while cooking, they will lose their juices and can dry out.
- Flip your patties only once, again this helps them stay juicy.
- You can find ‘Burger Pickle Slices’ in a jar at your local supermarket. They will generally be in the aisle with other tinned/jar vegetables. Alternatively, you can use whole dill pickles and slice into pieces.
- I like to use Gouda Cheese when making these burgers, however you can also use tasty/cheddar cheese slices.
- This recipe can also be made using regular bread rolls, however I do find the brioche rolls help to give these burgers a more authentic feel.
- This recipe will make approximately six burgers and is enough to feed our family of 2 adults and 3 young children. You can also make the burger patties larger and divide into 4 patties rather than 6 if you wish. You can also double this recipe if you are feeding a crowd.
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