Classic bacon cheeseburger with lettuce, tomato and a good slather of mayo makes this the perfect addition to your cook out or 4th of July party.
How to make the best cheeseburgers
All I want in life is a good cheeseburger. To me, it is the ultimate food. Packed full of flavor, texture and honestly something I can eat every day. Adding good bacon that has been fried until almost crispy is an excellent addition, to anything really. But on a cheeseburger? Oh man. Now we’re talking.
What is the best cheese to put on a hamburger?
I bet you think I’m going to tell you to use the very best cheese you can find for the ultimate cheeseburger. Wrong! I am of the belief that the very best cheese for a classic bacon cheeseburger is the plastic, weirdly-textured stuff you buy already sliced from any supermarket (processed/American cheese). Of course you can go for mature cheddar or mozzarella if you really want but there’s something charming about those slices of cheese and their melting capability is what I’m after here.
What should I put on my burger?
Make sure your buns are toasted (I love sesame rolls but any good brioche/potato roll will work well here). Use fresh, crunchy lettuce (shredded or whole), a juicy, charred beef patty and some tomato if you like (which I don’t). A pickle or two and maybe a few strips of red onion, and your golden. Now pick up that burger with both hands in what I like to call the “burger grip” and get eating.
What to serve with cheeseburgers
- Easy oven-baked fries
- Spicy garlic potato wedges
- Creamy curried macaroni salad
- Condensed milk potato salad
Love burgers? Try these recipes:
- Mexican cheeseburgers
- Spicy chicken burgers
- Cheeseburgers with hashbrowns
- Bourbon-basted cheeseburgers
Classic bacon and cheeseburger
for the burger patties
- 1 onion finely chopped
- 1 garlic clove crushed
- 500 g beef mince
- large handful fresh parsley finely chopped
- 1/2 cup fresh breadcrumbs
- 1 egg beaten
- 1-2 teaspoons salt to taste
- black pepper to taste
for the cheeseburgers
- 4 slices American/Processed cheese
- 8 slices bacon cooked to your preference
- fresh lettuce
- ripe tomatoes sliced
- 4 tsp mayonnaise
- 4 butter-toasted bread rolls
- Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
- Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
- Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
- Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
- When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a braai/barbecue.)
- Remove from the heat, top with the cheese and cover with foil for 2 minutes.
- Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese and finally bacon.
- Serve immediately.