A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.


What I’ve started doing recently is combining Jamie Oliver’s Food Revolution with Michael Pollan’s In Defense of Food, so that I feel like I’m pretty much doing the right thing if I make most, if not all of a dish from scratch, and I pay attention to the ingredients so that they are as fresh and local as possible.

So, what we made last night were what my son calls “Juicy Lucys” or what normal people would call cheeseburgers, though the twist in this recipe is that the cheese is mixed in with the hamburger. What this does is allows the burger to be really juicy and cheesy without being tough. The hardest part is to make sure that the burger is done because the normal press test doesn’t work at all. You have to pay attention to the time the burgers have been on, or be familiar with how they shrink and what juices are coming out.

My son made his by making two thin patties and putting cheese in between the two patties and smashing them together. I think that the better way is to actually mix grated cheese into the hamburger prior to making it into patties.

Big ole hamburger

Traditional hamburger - yes, that's a tomato

1-2 lbs ground chuck – 80% fat if possible
2 cups grated cheddar cheese

Hamburger fixings:
sliced red onion
Iceberg lettuce
whole wheat buns
sauted mushrooms

sour cream
BBQ sauce

Mix the 2 cups of grated cheese with the hamburger using your hands.

Form into patties with the understanding that they will shrink.

Grill for 3-5 minutes per side, keeping an eye on flareups – these burgers tend to flare a lot. If you watch Alton Brown and Good Eats, you may have seen his technique when using a charcoal grill. He puts the tongs into the grill and rotates the entire grill, rather than moving the meat – genius!

I also like to toast my buns, and this time I sprayed a couple buns with some olive oil spray from Trader Joes because my butter was hard.

Toast the buns for 1-2 minutes

The burgers were great! Give ’em a try and add your own favorite toppings.

While this recipe does rely on commercial buns and some condiments, I think it pretty much consists of real food (maybe a bit too much meat), made at home, with real ingredients.

pixelstats trackingpixel
Print Friendly
Be Sociable, Share!
If you enjoyed this post, make sure you subscribe to my RSS feed!

3 comments to Cheeseburgers

  • MrRedgrrrl

    These sound so delicious! I absolutely love cheeseburgers, and am always on the lookout for new patty recipes – mine tend to break up when cooking. I think if you can get your other ingredients local, and make rather than buy your patties, you’re not doing too badly!
    Hmmmm, cheese! Even Jamie Oliver would be proud.

  • gaurav

    I really like Cheeseburgers but i don’t know the exact recipe of making Cheeseburgers. This article is very very helpful for me and for every body who likes to eat hot crispy Cheeseburger.
    Thanks for the recipe. Its a cool recipe.

  • Truefriend

    Hi,after going through this article i feel very comfortable..! yeah…Comfortable..! Its so because,i was in search for a recipe of making cheeseburgers.Speaking frankly,i am not used to cheeseburgers,but one of my cousins is really a great Foodie of these ones!!And she was always behind me for getting the recipe of cheeseburgers.But now i can have a clear cut idea of making up of cheeseburgers.I would say that this article is of great use for cheeseburger foodies like my cousin..!!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>