- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“The artisanal cheeseburger is based on fresh ground beef seasoned with Worcestershire sauce, salt, and black pepper, molded into four patties grilled over medium-high heat. The quick searing in the skillet creates a toasted crust without dehydrating the center of the meat. The mozzarella cheese slice is placed in the last minute of grilling to melt over the hot meat. Assembled on toasted bread with fresh lettuce, tomato, and onion, it delivers a classic and juicy meal for four people.”
What you need to know
- Shape the burgers with about 125g each without compacting the meat excessively to maintain internal softness.
- Grill for 4 to 5 minutes on each side on a well-heated griddle or skillet until the desired doneness is reached.
- Add the mozzarella cheese in the last minute of grilling and cover with a lid to melt perfectly.
Ingredients
Main
- 500g of ground beef (lean)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 4 slices mozzarella cheese
- 4 hamburger buns
- Lettuce, tomato and onion to taste
Instructions
Principal
- In a bowl, mix the ground meat with Worcestershire sauce, salt, and pepper until homogeneous.
- Divide the mixture into 4 equal parts and shape the burgers.
- Heat the grill or skillet over medium-high heat.
- Cook the burgers for about 4-5 minutes on each side, or until reaching the desired doneness.
- Place a slice of cheese over each burger during the last minute of cooking, allowing it to melt.
- Meanwhile, cut the breads in half and, if you prefer, toast them lightly on the grill.
- Assemble the burger by placing lettuce, tomato, and onion to taste.
- Finish by closing the bread and serve immediately.
Chef's tips
- Make a slight indentation in the center of the raw disk with your thumb; this prevents the burger from puffing up and turning into a ball.
- Do not press the burger with the spatula on the griddle so as not to expel the natural juices of the meat into the fire.
- Toast the inner face of the breads in butter to create a crispy barrier that prevents the sauce from softening the bread.
Variations
- Burger with caramelized onions: sauté onion slices in butter with brown sugar before assembling.
- Burger with bacon: add crispy fried bacon slices over the melted cheese on the bread.
- Smash burger: shape 80g balls and smash them thin on a hot griddle for a pronounced crispy crust.
Substitutions
- Chuck or knuckle meat can be combined in equal parts with flank or brisket for a richer blend.
- Mozzarella cheese can be substituted with English cheddar, sliced prato cheese, or gouda cheese.
- The traditional bread with sesame can be swapped for buttery brioche bread or soft Australian bread.
How to store
Consume immediately. Grilled burgers without buns can be kept in the refrigerator for up to 2 days. Reheat in a covered skillet over low heat for 2 minutes.
Can it be frozen?
Modeled raw meat disks can be frozen with parchment paper for up to 90 days at 18°C below zero. Grill directly frozen over medium-high heat for 6 minutes on each side.
What to serve with
Serve with dry crispy rustic fries, breaded onion rings, and garlic mayonnaise sauce. A salad of fresh leaves and pickled preserves accompanies with lightness.
Frequently asked questions
How do I melt mozzarella cheese without burning the bottom of the burger?
Add the cheese in the last minute of grilling, sprinkle a few drops of water on the side of the hot skillet, and cover immediately with a lid or cloche for 30 seconds; the steam melts the cheese instantly.
What is the best ratio of meat and fat for homemade burgers?
The most recommended standard ratio is 80% lean meat (such as eye of round or chuck) and 20% fat (brisket or flank fat), ensuring juiciness without shrinking too much in the skillet.
Why is toasting the bread a fundamental step?
Toasting the inside of the bread with a little butter seals the crumb against the moisture of the meat and tomatoes, ensuring the bread remains firm and structured until the last bite.
When should I add the salt and pepper to the burger meat?
Season the surface of the discs just before placing them in the hot skillet. Salting ground beef too far in advance extracts moisture and compacts the proteins, making the burger tough and rubbery.
