A restaurant-quality cheeseburger isn’t just about throwing a patty on the grill – it’s an art form that combines technique, timing, and quality ingredients. As a former line cook who’s made thousands of burgers, I’m excited to share my secrets for creating the perfect homemade cheeseburger that will rival your favorite burger joint!
| Ingredient | Amount |
|---|---|
| Ground Beef (80/20) | 6 oz |
| American Cheese | 1 slice |
| Burger Bun | 1 |
| Salt | 1/4 tsp |
| Black Pepper | 1/8 tsp |
| Ingredient | Amount |
|---|---|
| Ground Beef (80/20) | 12 oz |
| American Cheese | 2 slices |
| Burger Buns | 2 |
| Salt | 1/2 tsp |
| Black Pepper | 1/4 tsp |
| Ingredient | Amount |
|---|---|
| Ground Beef (80/20) | 24 oz |
| American Cheese | 4 slices |
| Burger Buns | 4 |
| Salt | 1 tsp |
| Black Pepper | 1/2 tsp |
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Protein | 40g |
| Fat | 38g |
| Carbohydrates | 35g |
| Fiber | 2g |
The 20% fat content keeps the burger juicy and flavorful while cooking. Leaner meat tends to result in drier burgers.
Absolutely! Use the same timing on a preheated grill set to medium-high heat (around 400°F).
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