I have often wondered what the fascination and hype around the real American cheeseburger and hamburger is all about. The hamburger with cheddar cheese is a real classic in the USA, prepared and sold in restaurants all over the world. But how exactly was the cheeseburger originally prepared? To unravel the mystery behind the burger, I went on a search and summarised my findings in this article.
With this original cheeseburger recipe from the USA, you can bring the classic of US cuisine home. The American burger is a real favourite for Americans and has also won many fans in this country. In burger cuisine, the cheeseburger is one of the most classic types that can be prepared with only a few ingredients.
True American Cheeseburger
Ingredients
- 600 g Ground beef
- 4 Hamburger buns
- 4 slices cheddar
- Pickles
- 1 tomatoe large
- Iceberg lettuce
- Mustard
- Ketchup
- Salt
- Pepper
Instructions
- Season the ground beef with pepper and use your hands to form each into 4 equally sized patties.
- Sprinkle salt over the patties and cook on the preheated grill or in the preheated skillet.
- Slice the tomatoes, cut the iceberg lettuce into large leaves and thinly slice the cucumber.
- Place the cheddar cheese on the burger patties while they are still hot and allow to melt.
- Meanwhile, toast the rolls.
- Now top the burger as described below.
In what order do you top a cheeseburger?
First of all, we start with the sauce. This is spread on the bottom bun, followed by lettuce, two tomato slices, the burger patty with melted cheddar cheese and two pickles. Finally, the top of the toasted bun is placed on the burger. The perfect American cheeseburger is ready.
How much minced meat do you need for burgers?
About 150 grams of minced beef should be used per burger patty. If you have four burger buns in a pack, you need about 600 grams of ground beef. You can of course also use minced pork or mixed minced meat, but for original burgers and cheeseburgers only minced beef is used. If you get fresh meat from the butcher, you should pay attention to the ratio of fat to lean meat. A fat content of 20 to 40 per cent will make your burger nice and juicy. Beef shoulders and neck are particularly suitable.
What diameter should my burger patty be?
The diameter of the patty depends on the size of your buns. A good rule of thumb is to shape the patties about one centimetre larger in diameter than the burger buns, as the meat contracts and shrinks somewhat during frying.
When will my burger be ready?
The frying time for a beef patty is about two to three minutes. The meat should have at least 65 degrees inside, this core temperature is necessary so that your burger patty is well cooked inside and out. The beef should no longer be pink inside. The difference between this and normal beef steak is that the shredding of the ground beef may have mixed bacteria inside. With a beef steak, these bacteria would remain on the surface and be killed already at a core temperature of 45 degrees Celsius. However, the burger meat must also be completely cooked on the inside to completely rule out the risk of infection.
Was ist der beste Käse für Burger?
Bei einem Original American Cheeseburger wird immer Cheddar Käse verwendet. Natürlich kannst du aber auch regionale Käsesorten, wie Gouda oder Butterkäse, verwenden. Als Alternative zu Cheddar Käse ist ein mittelalter Gouda eine sehr gute Wahl. Die Amerikaner verwenden neben dem Cheddar Käse auch regionale Käsesorten wie den Monterey Jack.
These are the tips you should follow when eating burgers
Defrost the meat properly
Minced meat should always be defrosted over 24 hours in the refrigerator or under cold water in the sink. This takes longer than under warm water or at room temperature, but prevents bacteria from developing. If you need to defrost your meat quickly, you can also use the microwave.
Use the right meat
With minced beef, you should make sure that the ratio of fat to meat is correct. The fat content should be between 20 and 40 percent.
Process the meat correctly
You should only touch the burger meat lightly and mix it with the spices and not press it strongly into shape. An airy and juicy burger patty can be cooked more evenly and tastes much better than a pressed piece of minced beef.
Season the meat properly
For the classic minced beef patty, you should only season your meat with salt. The salt is sprinkled on the meat just before grilling. This prevents the salt from drawing water out of the meat and your burger patty stays nice and juicy. You can add all the other spices such as pepper or chilli when preparing the meat.
Pre-heat the grill
If you prepare burgers on the grill, it should be brought to a high temperature beforehand. The high temperature gives the patties their even crust, which keeps the juices in the patty.
How do you eat a burger in a restaurant?
Of course you can eat your burger with your hands in the restaurant. However, if you don’t want to get your hands dirty, you can eat the burger with a knife and fork. To reduce dripping while eating and to avoid losing the contents, you can hold the burger with both hands. Your thumbs are under the burger, your index finger, middle finger and ring finger are on the top and exert a little pressure. Now put your little fingers under the burger and press a little upwards. This prevents the sauce and meat from falling out of the back of the patty.
How many cheeseburgers per person?
Per person should be calculated with 2 to 3 cheeseburgers. Depending on how thick the patty is, 1 burger with garnish can also make a full meal.
| Persons | Burger count |
| 1 | 2-3 |
| 2 | 4-6 |
| 5 | 10-15 |
| 10 | 20-30 |
| 20 | 40-60 |
