Proper Cheeseburger. 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.

While burgers are cooking, butter the interior of each hamburger bun and toast it until golden brown in a separate skillet. Assemble burgers by placing lettuce on the bottom, then burger patty, onions, pickles, tomato, bacon, and condiments. Top with the other half of the bun and serve immediately. You can Cook Proper Cheeseburger using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Proper Cheeseburger

It's of About 1 lb. Ground Beef.
It's of Onion.
Lets Go Prepare of Mushroom.
Lets Go Prepare of Pepper (Your Discretion).
What You needis of Cheese.
It's 2 Cloves of Garlic.
What You needis 2 Tablespoons of Hoisin Sauce.
Lets Go Prepare of Chilli Flakes.
What You needis of Salt.
It's of Black Pepper.
Lets Go Prepare of Seasoned Salt.

A perfectly soft bun, quality, juicy meat that is seasoned well, plenty of cheese, caramelized onions and a really good secret sauce are the key to making a truly classic cheeseburger at home. Just The Best Cheeseburger Recipe, Ever. There's no restaurant or fast food burger that compares to a homemade cheeseburger. Generously salt and pepper both sides of the burger patties.

Proper Cheeseburger instructions

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..
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..
Form your patties a bit larger than you believe you’ll need them to be. They’ll shrink slightly while cooking. I got two..
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..
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..
Hopefully you already toasted your bread (or bun). Dress it up the way you like it and enjoy. Goes good with fries..

If you're adding cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt. A Counter-Cheeseburger Argument Although, this isn't necessarily the method every chef uses. Grip the burger with your thumb and pinkie underneath the bun for ease. By using your thumb and pinkie to grip the bottom of the bun, you'll ensure that no toppings slip from the sides. Your other three fingers can hold the top of the bun for maximum coverage.