COOK'S NOTES ON CHEESE BURGERS
Choose the cheese variety which you like best. Cheddar, gruyere or Roquefort are favourites
It's important to include the egg in the burger mixture because it helps to retain the shape
of the burger.
Placing the burger in the fridge for half an hour before cooking also stops the burger
falling apart on the barbecue.
The final size of your cheeseburger is significantly affected by the fat content of the
minced beef used. The fattier the meat, the smaller will be your burger because the fat will
melt and drip out of the beef burger as it cooks.
400g / 14oz
Cheese (see notes above)
Four thin slices
1 large or 1½ medium
2 medium / 1 large
Half a cucumber
Salt and pepper
WHAT SPECIAL KITCHEN EQUIPMENT? Barbecue or grill
Finely chop the onions. Use a food processor if you have one. If the onions are not finely
chopped the burger will fall apart more easily, especially when cooked on a barbecue.
Slice the cheese.
Slice the tomatoes and cucumber.
Place the minced beef, chopped onions, egg, cumin, salt and pepper in a bowl and mix the ingredients
together well with your hands.
Divide the mixture into four equal portions and pat each portions
into a circular burger shape. Place the uncooked burgers in the fridge for half an hour. This will
help them retain their shape when cooking.
Cook the cheese burgers on a barbecue or under a grill turning a couple of times. The burgers should be
cooked for four minutes on each side for rare, six minutes each side for medium and eight minutes
each side for well done.
While cooking the burger, grill or barbecue the streaky bacon until it begins to crisp up. This will
take about eight minutes.
When cooked, place them in a burger bun and top with tomato, cucumber, the
cooked bacon and a slice of cheese.