Beef Burger with Cheddar Cheese and Pickled Cucumber Recipe
A juicy beef burger with melted cheddar, crisp lettuce and pickled cucumber is the essence of American grilled food. In the USA, these burgers appear at family backyard barbecues, during TV games and at picnics. The homemade version tastes like it’s from a good burger joint, but you can season it exactly the way you like.
This is a burger in the style of an American backyard barbecue, where juicy beef meets intense cheddar and punchy pickled cucumber – just like the ones served while watching an NFL game. The contrast of textures – soft bun, crisp lettuce and slightly tangy pickle – makes every bite balanced and satisfying without feeling heavy, even though the portion is generous.
Chef's tips
Be careful not to overwork the meat – just season it and shape it gently, otherwise the patties will turn out dense and rubbery. Cook on a well-heated pan and don’t press the patties down with a spatula, or all the juices will escape; check doneness by gently pressing with your finger – the firmer it feels, the more cooked it is. Toast the buns only until lightly golden, as burnt bread will add a bitter taste.
How to serve
Serve the burgers with homemade oven fries or rosemary roasted potatoes – a combo straight out of an American food truck. To drink, a light craft beer or homemade lemon and mint lemonade works perfectly, especially if you’re grilling in the garden. This dish is ideal for a TV game night, a birthday house party or a relaxed gaming session with friends.
Ingredients
- ground beef preferably from shoulder or ribeye, with a bit of fat - 600 g
- burger bun can be with sesame - 4 piece
- cheddar cheese - 4 slices
- lettuce e.g. iceberg or romaine - 4 leaves
- tomato large, sliced - 1 large
- pickled cucumber cut into lengthwise slices - 2 piece
- red onion cut into thin rings - 0.5 piece
- salt for the meat, plus to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- vegetable oil for frying - 1 tablespoon
- mayonnaise - 4 teaspoons
- ketchup - 4 teaspoons
- mustard mild or hot, as you prefer - 2 teaspoons
Preparation
- Place the ground beef in a bowl, add salt and pepper, and gently mix by hand just until combined so it doesn’t become too compact.
- Divide the meat into 4 equal portions and form flat patties slightly wider than the buns, making a small indentation in the center with your thumb (this keeps them from puffing up in the middle while cooking).
- Heat a large frying pan or grill pan over medium-high heat, add the oil and wait until it is nicely hot.
- Place the patties in the pan and fry for about 3–4 minutes on one side, until the bottom is well browned and a brown crust forms.
- Flip the patties and cook for another 3–4 minutes; during the last minute place a slice of cheddar cheese on each patty and cover the pan with a lid so the cheese can melt.
- Meanwhile, slice the buns in half and toast them cut side down in a dry pan or in the oven for 2–3 minutes, until lightly crisp.
- Spread mayonnaise on the bottom half of each bun, then add a lettuce leaf, a slice of tomato and a few rings of red onion.
- Place the hot patty with melted cheese on top of the vegetables, then add the slices of pickled cucumber.
- Spread ketchup and mustard on the top half of the bun, place it on the burger and press down lightly with your hand.
- Serve immediately, preferably with fries or roasted potatoes.
Storage
Najlepiej przechowywać osobno usmażone kotlety i świeże dodatki. Kotlety po wystudzeniu włóż do szczelnego pojemnika; w lodówce wytrzymają do 2 dni, w zamrażarce do 2 miesięcy. Podgrzewaj na patelni lub w piekarniku, bułki opiekaj tuż przed podaniem.
