Cheese Burger Recipe


 Pre-cooking Time:  Cooking Time:

 How Difficult  Easy  Freeze?   No


Choose the cheese variety which you like best. Cheddar, gruyere or Roquefort are favourites of ours.
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.


How Much

 Minced beef 400g / 14oz
 Cheese (see notes above) Four thin slices
 Streaky bacon Eight rashers
 Onion 1 medium
 Eggs 1 large or 1 medium
 Crispy lettuce 4 leaves
 Red tomatoes 2 medium / 1 large
 Cucumber Half a cucumber
 Ground cumin Four pinches
 Salt and pepper To taste

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.

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