Cheeseburger

This is a very simple cheeseburger recipe, with a juicy beef patty, cheese, lettuce, and tomatoes. This burger is quite filling, making it a great option for lunch or dinner.

For our cheeseburgers, we have used Président Cheddar cheese slices, provided to us by one of our partners, S&O (Standard and Origin). The Président Cheddar cheese slices are a good source of calcium and milk proteins. It is rich and creamy in flavour – ideal for making burgers and sandwiches.

Serving size: 2

Ingredients:

For the burger

• 250g ground beef (125g for each patty)
• 1 tbsp unsalted butter (for the onions)
• 1 small thinly sliced onion
• 4 Président Cheddar cheese slices
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 large burger buns
• 2 tsp unsalted butter (for toasting the buns)
• 2/3 cup roughly chopped lettuce
• 2 large slices of tomato
• 6 slices of pickled jalapeno (optional)

For the sauce:

• 1 ½ tbsp mayonnaise
• 1 tbsp tomato ketchup
• ½ tbsp chilli sauce
• ½ tbsp mustard

Instructions:

1. Defrost 250g ground beef and divide it into two equal parts (125g each). Using your hands, roll the ground beef to make two large balls. Then, flatten the balls to make 2 cm thick beef patties. Set aside.
2. Heat up a pan and melt 1 tbsp unsalted butter on low heat. Once melted, add 1 small thinly sliced onion and sauté for 12 minutes on low heat, until the onions are softened and caramelised. Make sure to keep the heat low so that the onions don’t get fried and become crunchy. They should be lightly brown in colour when done.
3. Remove the caramelised onions from the pan and set aside.
4. Then, to a new small bowl, add ¼ tsp salt and ¼ tsp ground black pepper. Mix well and set aside.
5. Place the two beef patties in the same pan that was used to cook the onions. On medium low heat, cook the bottom side of the patty for 4 minutes or until browned. While cooking, sprinkle half of the salt and ground black pepper on top of the patties.
6. Then, flip the patties and sprinkle the rest of the salt and black pepper on top. Cook the patties for another 6 minutes, until the bottom is browned and forms a light crust. You can rotate the patties while cooking to make sure that they are evenly cooked and don’t burn.
7. Flip the patties one more time and reduce the heat to low. Place 2 slices of Président Cheddar cheese on top of each patty. Cover the pan with a lid and cook for 4 more minutes or until the patty is fully cooked through and the cheese has melted. Turn off the heat and set aside. Keep the pan covered so that the residual heat keeps the patties warm.
8. Next, slice 2 large burger buns in half. We used buns which were around 4-inches wide.
9. Take a new pan and melt 1 tsp unsalted butter on medium heat. Place two burger bun slices – inside of the buns – down on the butter and toast for 1-2 minutes until golden brown and lightly crispy.  Repeat for the other two slices of buns.
10. Next, prepare the burger sauce by mixing together 1 ½ tbsp mayonnaise, 1 tbsp tomato ketchup, ½ tbsp chilli sauce and ½ tbsp mustard in a small bowl.
11. Now, assemble the cheeseburgers. For this, first spread 2 tsp of the burger sauce on the bottom slice of each bun. Then, place the cheesy beef patties on top. Divide the caramelised onions into two parts and place on top of each patty.
12. Then, add 1/3 cup roughly chopped lettuce on each burger, followed by a tomato slice and 3 pickled jalapeno slices (as an optional topping).
13. Lastly, spread 1 tsp burger sauce on each top slice of the buns. Place them sauce side down on top of the tomato or jalapeno slices. The cheeseburgers are now ready to be enjoyed!

Note: If you can’t find Président Cheddar cheese slices from a shop near you, contact 301 5533 or 301 5522.