Pref Proper Cheeseburger End

Cooking by Karl

A proper juicy cheeseburger on toasty bread. I had a cousin who used to bbq burgers on a charcoal grill. She’ll make the patties, squeeze the life out of them while incinerating the patty then put them on untoasted white bread. The problem was, since she squeezed the soul out of the burger while starting a grease fire, the burger was about the size of a half dollar coin. It was completely bread until you got to the center where the charcoal was. I started calling them “bungers” due to the lack of meat. Anyway.. sorry about the rant. Here is a solution.

Ingredients

1. About 1 lb. Ground Beef
2. Onion
3. Mushroom
4. Pepper (Your Discretion)
5. Cheese
6. 2 Cloves Garlic
7. 2 Tablespoons Hoisin Sauce
8. Chilli Flakes
9. Salt
10. Black Pepper
11. Seasoned Salt

Steps

1. Season your ground beef with dry ingredients, garlic and hoisin sauce. The hoisin adds a little bit of sweetness that I like. Let it hang out in the fridge while you chop the veggies.

   

2. Season and sauté veggies in a little bit of butter until they soften up and get some color. Remove from the pan and reserve for later. Don’t clean the pan, you’ll be putting your burgers in there.

   

3. Form your patties a bit larger than you believe you’ll need them to be. They’ll shrink slightly while cooking. I got two.

   

4. Place patties into that skillet, making sure it’s hot. DO NOT touch or squeeze the patty until ready to flip (about 4 minutes). Be patient. This burger only requires one flip. It should resemble this after flipping. Cook one more minute.

   

5. Top the patty with some of the vegetables. Place cheese on top of the vegetables. Throw in about a tablespoon of water and cover immediately. Let the steam melt the cheese. The cheese will hold the vegetables in place so it’s not falling all over the place. Cook 1 minute. It’s done.

   

6. Hopefully you already toasted your bread (or bun). Dress it up the way you like it and enjoy. Goes good with fries.