THE PERFECT CHEESEBURGER
I know that saying this is The Perfect Cheeseburger is a bold claim. But after you try these homemade cheeseburgers you will be singing it's praises. I've taken elements of my favorite burger and given my own spin on it. I have to tell you I truly love all burgers. My only requirement is that there is a good amount of melty, sharp cheddar cheese to bring it all together. I don't think I've ever had a burger without cheese, its just not an option. Go ahead and use the best cheddar cheese you can find. For me, I always reach for cheddar from Cabot Creamery. I'm so excited to team up with them today to bring you this twist on the classic cheeseburger. Summer is all about grilling season and spending as much as we can outside enjoying good food and drink.
So yes there are thousands (more) of cheeseburger recipes out there, but this one is a game changer. It's juicy, melty and pure messy goodness.
So here are the elements that make this cheeseburger so amazing.
WELL SEASONED BEEF PATTY
You want to start with full flavored beef. There's nothing worse than a dry burger, so using a blend of 80/20 quality beef chuck will ensure great flavor and a juicy patty. When it comes to seasoning, I like to keep it simple. And when you form the meat into a patty, do it gently making sure not to pack the patty too tightly.
The only cheese you should top your burger with. It adds a nice tangy flavor and melts beautifully into all the groves of the burger.
I have never been a fan of raw onions because I find it too overpowering. Cooking some onions low and slow creates a rich sweetness that are so worth it. It provides a nice balance to the savory flavors. Any extras can be spooned over pasta or pizza.
As a California girl, In n Out holds a special place in my heart. This is my take on their sauce with a bit of a spicy kick.
I am all about the pickles and prefer to slice up some dill pickle into large pieces. I like that sourness and crunch.
BUTTERED AND TOASTED BRIOCHE BUN
Last but not least the bun. Using a brioche bun is a good idea because that enriched dough is fluffy and soft and the perfect size. It provides the perfect amount of bun to burger ration. Buttering and toasting it with give it nice texture and golden crust.
Sounds incredible, right? It’s just the right amount of decadence and every bite just sings. I wanted every ingredient to come together and compliment each other.
I knew using Cabot’s Award Winning Cheddar would be a winner. Their Seriously Sharp Cheddar is intense, complex and so versatile. It pairs well with so many other flavors. Cabot Creamery Co-operative achieved B Corp Certification in 2012 and became the world’s first dairy co-op to do so. You can taste the care and commitment in every bite.
I hope you’re hungry because we have some cheeseburgers to make!
THE PERFECT CHEESEBURGER
2 pounds ground chuck, 80/20 percent
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
a few dashes of Worcestershire
2 large yellow onions, peeled and sliced
2 tablespoons olive oil
1/4 balsamic vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle relish
1-2 teaspoons garlic chili sauce, depending on your level of heat
few dashes of Worcestershire
salt and pepper, to taste
1 8oz. bar Cabot Creamery Seriously Sharp Cheddar, sliced into 1/4 inch slices
2 tablespoons butter, room temp
Dill Pickles, sliced
For the patties, place the ground chuck in a mixing bowl and add the spices. Mix all the ingredients together but make sure not to overmix. The more you handle ground beef the tougher your burger will be. Lightly wet your hands with water to and divide the ground chuck mixture into 4 equal portion and roll into a ball. Press them into a patty about 3/4 of an inch in thickness. Press the center with your fingers which will help it cook evenly. Cover and place them in the refrigerator to keep cool while you prep the other ingredients.
For the onions, heat 2 the olive oil over medium heat in a large saucepan. Add the onions and stir them to coat them in the olive oil. Turn the stove down to low and cook the onions for 15-20 minutes, stirring every 5 minutes. Add the balsamic vinegar, honey, and salt and cook for another 2-3 minutes. Set aside in a bowl to cool.
For the sauce, stir all the ingredients together until smooth. Cover and place in fridge until ready to use.
Heat grill to 450-500 degrees. Butter the brioche buns and place them near the grill. Grill the burgers over direct heat for 5-6 minutes on each side. When there is 1 minute left of cooking time left, add 3-4 slices cheese to each patty and grill the buns over indirect heat. Remove the burgers and buns to a serving tray.
To assemble the burgers, spoon some of the sauce on the bottom bun. add the patty followed by some onions, pickles and more sauce, and the top bun. Serve with fries and Ice Cold Beer
The onions and sauce can be made 1 day ahead. Store any leftovers in the fridge for 1 week
This recipe make 4 large burgers, it can easily make 6 thinner burgers. Make sure to adjust your cook times.
I cooked these burgers to medium, but cook to your desired temperature.