How to Make Delicious Cheeseburgers Here’s the Juicy Details

You may be a master of cheeseburger making, but I have some helpful tips for you! Today’s burger recipe includes the best beef, the best bun, and the best cheese. You can also choose from one of two burger sauces: my tomato or my creamy Special Burger Sauce. You can even make your own fries!

Only two questions remain: single cheeseburger or the double cheeseburger? Is it a stove or a barbecue?

We are people who love sights like these (noting that the following does not represent reality, because who cuts burgers with knives)

You need to make a great delicious cheeseburger

My view is simple: Better beef means better flavor. But I wouldn’t eat a burger made from regular supermarket beef. Here are my thoughts on beef.

For company: 50/50 brisket or chuck, with 20% fat, ground by the butcher. Brisket has a great beefy flavor and texture.

The everyday burger is still possible with standard beef mince purchased at the supermarket. You can mix and match any cut or offcuts, but the majority of mince is chuck. Fatter mince is more flavorful and juicy. Leaner mince is still fine, but not as succulent. Pick (guess which group both of my feet are in).

You can choose between single or double cheeseburgers. For a 10cm/4” wide bun, I use 150g/5 oz of the patty. If you desire a double, just double the amount. A double is huge and delicious It’s a great treat!

The Cheese is Processed to Authenticity

We need processed cheese to create the classic cheeseburger experience. When it melts, nothing oozes, stretches, and runs as well as processed cheese. We’re not interested in natural ingredients – this is about nostalgia and authenticity.

Australia has a variety of cheese that is labeled “Burger Slices”, so it’s easy to get it right!

Don’t let my love for processed cheese keep you from melting any other cheese that you like. Swiss, cheddar, and tasty Colby cheeses. Or gruyere, if your budget allows.

The Bun: Soft & White

I believe soft white buns with sesame seeds are the best. It is important that the buns are soft so they can be stuffed with everything. There’s a time and a place for crusty bread made by artisans, but this is not the right time.

There are times for wholemeal bread, seeds bread, and olive studded bread. But, again, this is not the right time. I joke, but you can use any bread you like.


For size

  • I look for burger buns that are around 10cm/4” in diameter. Why? Why?
  • There is nothing more annoying than eating a huge burger and then finding yourself with a sandwich of juicy air between two slices of bread.
  • My rule of thumb is 10 cm / 4”. It is a safe and practical size. Even for someone like me with a big appetite.

The Green Stuff And Pickled Stuff

Lettuce – Lettuce with cos/romaine or shredded iceberg is as traditional as burgers can get. You can go gourmet with baby greens (or rocket/arugula), spinach, or even kale.

Onion – Raw red onion rings are my favorite onion. They provide a refreshing contrast to the fatty beefiness of the hamburger. I love the freshness and bite they offer. If you don’t like them, cut them up and sprinkle a little on your burger. Or, cook regular (not red) onion instead.

Tomato – Like the onion, the tomato adds moisture and a welcome touch of freshness to this pile of goodness.

Pickles (BIG!) Pickles (BIG!) That’s not cool.

The Sauce

Last but not least, sauces. You can stick to the tried and true ketchup/mustard script. Today, however, I am sharing two homemade burger sauces.

How to make delicious cheeseburgers

A barbecue is not an option? Turn your range hood up to maximum and cook on the stove using a cast iron skillet. Your nonstick pan should be thrown out if you don’t like high-heat cooking.

The Double Patty Cheeseburger 

For double cheeseburgers, form patties. Divide the beef into four mounds. Roll each mound into balls (but not too tightly, as we prefer tender patties and not hard ones). To account for shrinkage, press each patty into a pattern slightly larger than the burger bun.


As I mentioned above, I prefer buns at least 10 cm/ 4 inches wide to ensure the patty is proportionally large and thick. If your buns have a larger size, I recommend that you use more beef. Otherwise, you will end up with thin patties or patties that are smaller than your buns.

Tip 1:

Don’t forget to bury your patty in its middle. The patty will tend to become a little denser in the middle of cooking, so it is worth reducing its thickness. This reduces the overall shrinkage of the burger during cooking. This means that the burger doesn’t need to be squashed to cook evenly. Press a small dent in the middle of the burger using your fingers or your back. Bobby Flay taught me a neat trick many years ago.

Tip 2:

Salt the patty just before you cook it. The second tip I have is to salt your patty right before you cook it. The cooked patty will be much more firm if you don’t salt it before cooking. Salt acts on meat proteins and alters their chemistry. If you’re interested in trying it, give it a try! I add salt to mine as the skillet is heating up.


Cheeseburgers are delicious, but they don’t have to be complicated. With a few simple ingredients and a few easy steps, you can make one of the most classic sandwiches of our time. We hope that you enjoyed our blog on how to make a delicious cheeseburger. We would love to hear what you think about our blog in the comments below!

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