Enjoy a juicy, flavourful homemade cheeseburger with melted cheese, fresh vegetables, and a delicious burger sauce. Made with Chef Easy Steak & Burger Seasoning, these beef patties are packed with flavour without the need to mix several spices. Perfect for a weekend lunch, family dinner, or whenever you’re craving a satisfying homemade burger.
Chef Easy Classic Cheeseburger
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
3
Flavour Used:
Chef Easy Steak and Burger Seasoning
Ingredients
- 1 lb (454 g) minced beef, preferably 80% lean and 20% fat
- 2½ Chef Easy Steak & Burger Seasoning
- 1 tbsp vegetable oil, for cooking
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp mustard
- 3 store-bought burger buns
- 3 slices cheddar cheese or burger cheese
- 3 lettuce leaves (iceberg or romaine)
- 1 medium tomato, sliced
- ½ medium onion, thinly sliced
- Sliced pickles (optional)
- 1 tsp butter, for toasting the buns
Chef Easy Tip
For juicy, tender burgers, choose minced beef with approximately 20% fat and avoid overworking the meat when mixing in Chef Easy Steak & Burger Seasoning. Gently shape the patties without packing them too tightly. This helps create a tender burger with a delicious browned crust instead of a dense, tough patty.
Chef Easy Cooking Tips
- Choose the right minced beef: An 80% lean to 20% fat ratio works well for homemade burgers. The fat adds flavour and helps keep the patties juicy during cooking.
- Make the patties slightly wider than the buns: Beef shrinks as it cooks, so shaping the patties slightly larger than the burger buns helps achieve a better fit after cooking.
- Make an indentation in the centre: Press a shallow indentation into the centre of each patty before cooking. This helps prevent the burgers from puffing up in the middle.
- Avoid pressing the patties while cooking: Pressing down with a spatula forces the juices out of the meat, which can result in a drier burger. Allow the patties to develop a browned crust before flipping.
- Toast the burger buns: Lightly toasting the buns with butter adds flavour and helps prevent them from becoming soggy when the sauce and burger juices are added.
- No extra seasoning needed: Chef Easy Steak & Burger Seasoning already contains salt, garlic, onion, and other spices. There's no need to add extra salt, black pepper, green seasoning, or other dry spices to the beef.
Instructions
- Season the beef
Place the minced beef in a large bowl. Sprinkle 2½ tsp Chef Easy Steak & Burger Seasoning evenly over the meat. Gently mix with your hands until the seasoning is distributed throughout, being careful not to overwork the beef.
- Shape the patties
Divide the seasoned beef into 3 equal portions of approximately 151 g (5.3 oz) each. Gently shape each portion into a round patty slightly wider than the burger bun, as the beef will shrink during cooking. Make a shallow indentation in the centre of each patty to help prevent it from puffing up.
- Refrigerate
Place the patties on a plate, cover, and refrigerate until ready to cook.
- Prepare the burger sauce
In a small bowl, combine mayonnaise, ketchup, and mustard. Mix well and refrigerate until ready to assemble.
- Prepare the vegetables
Wash and dry the lettuce. Slice the tomato and onion into thin, even pieces. Set aside until ready to assemble.
- Heat the pan
Heat the vegetable oil in a heavy-bottomed frying pan or cast-iron skillet over medium-high heat.
- Cook the patties
Place the patties in the hot pan and cook for approximately 4–5 minutes per side, depending on their thickness. Avoid pressing down on the patties while cooking, as this releases their juices.
- Add the cheese
After flipping, place one slice of cheese on each patty during the final 1–2 minutes of cooking. Cover the pan briefly to help the cheese melt. Ensure the minced beef reaches an internal temperature of 160°F (71°C).
- Toast the buns
Cut the burger buns in half. Melt the butter in a clean frying pan and place the buns cut-side down. Toast for approximately 1–2 minutes until lightly golden.
- Assemble the burgers
Spread burger sauce over the bottom bun. Add lettuce, tomato, one cheese-topped beef patty, sliced onion, and pickles, if using. Add a little more burger sauce before placing the top bun.
- Serve
Serve immediately while the beef is hot and the cheese is melted.
Ingredients
1 lb (454 g) minced beef, preferably 80% lean and 20% fat
2½ Chef Easy Steak & Burger Seasoning
1 tbsp vegetable oil, for cooking
3 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
3 store-bought burger buns
3 slices cheddar cheese or burger cheese
3 lettuce leaves (iceberg or romaine)
1 medium tomato, sliced
½ medium onion, thinly sliced
Sliced pickles (optional)
1 tsp butter, for toasting the buns
Chef Easy Tip
For juicy, tender burgers, choose minced beef with approximately 20% fat and avoid overworking the meat when mixing in Chef Easy Steak & Burger Seasoning. Gently shape the patties without packing them too tightly. This helps create a tender burger with a delicious browned crust instead of a dense, tough patty.
Chef Easy Cooking Tips
Choose the right minced beef: An 80% lean to 20% fat ratio works well for homemade burgers. The fat adds flavour and helps keep the patties juicy during cooking.
Make the patties slightly wider than the buns: Beef shrinks as it cooks, so shaping the patties slightly larger than the burger buns helps achieve a better fit after cooking.
Make an indentation in the centre: Press a shallow indentation into the centre of each patty before cooking. This helps prevent the burgers from puffing up in the middle.
Avoid pressing the patties while cooking: Pressing down with a spatula forces the juices out of the meat, which can result in a drier burger. Allow the patties to develop a browned crust before flipping.
Toast the burger buns: Lightly toasting the buns with butter adds flavour and helps prevent them from becoming soggy when the sauce and burger juices are added.
No extra seasoning needed: Chef Easy Steak & Burger Seasoning already contains salt, garlic, onion, and other spices. There’s no need to add extra salt, black pepper, green seasoning, or other dry spices to the beef.
Instructions
Season the beef: Place the minced beef in a large bowl. Sprinkle 2½ tsp Chef Easy Steak & Burger Seasoning evenly over the meat. Gently mix with your hands until the seasoning is distributed throughout, being careful not to overwork the beef.
Shape the patties: Divide the seasoned beef into 3 equal portions of approximately 151 g (5.3 oz) each. Gently shape each portion into a round patty slightly wider than the burger bun, as the beef will shrink during cooking. Make a shallow indentation in the centre of each patty to help prevent it from puffing up.
Refrigerate: Place the patties on a plate, cover, and refrigerate until ready to cook.
Prepare the burger sauce: In a small bowl, combine mayonnaise, ketchup, and mustard. Mix well and refrigerate until ready to assemble.
Prepare the vegetables: Wash and dry the lettuce. Slice the tomato and onion into thin, even pieces. Set aside until ready to assemble.
Heat the pan: Heat the vegetable oil in a heavy-bottomed frying pan or cast-iron skillet over medium-high heat.
Cook the patties: Place the patties in the hot pan and cook for approximately 4–5 minutes per side, depending on their thickness. Avoid pressing down on the patties while cooking, as this releases their juices.
Add the cheese: After flipping, place one slice of cheese on each patty during the final 1–2 minutes of cooking. Cover the pan briefly to help the cheese melt. Ensure the minced beef reaches an internal temperature of 160°F (71°C).
Toast the buns: Cut the burger buns in half. Melt the butter in a clean frying pan and place the buns cut-side down. Toast for approximately 1–2 minutes until lightly golden.
Assemble the burgers: Spread burger sauce over the bottom bun. Add lettuce, tomato, one cheese-topped beef patty, sliced onion, and pickles, if using. Add a little more burger sauce before placing the top bun.
Serve: Serve immediately while the beef is hot and the cheese is melted.