Here’s how to make delicious cheeseburgers every time, by co-founder of Honest Burgers Tom Barton. Their signature burger is a deliciously tender beefburger, topped with cheese, bacon, pickles, onion relish and lettuce. In the video below Tom explains why they go to the trouble of chopping their beef, instead of mincing it like most burger restaurants do, and how you can achieve the same texture easily at home. this cheeseburger recipe serves six, and will take around 20 mins prep to make, plus chilling time.
- 800g Chuck steak, ideally grass fed with good marbling
- 200g Rib Cap, ideally grass fed, the fattier the better
- 6 x rashers good quality, dry cured smoked streaky bacon
- Salt & pepper
- 200g red onion relish
- 300g cucumber pickles, sliced
- 6 x slices mild cheddar
- 2 x heads little gem lettuce, sliced finely
- 6 x good quality glazed burger buns
First prepare your burgers. Take your sharpest knife and start cutting your chuck and rib cap into very thin slices, then cut your slices into strips. Line your strips up and then cut the meat into very small pieces. Your aiming for steak tartare consistency. Then mix all the meat together with your hands and take a small handful onto your chopping board and chop again with your knife, using a rocking motion with the blade. A very sharp knife is absolutely key here, a blunt knife wont work and will make the chopping quite dangerous.
Once chopped, give the meat another mix with hands and then weigh out 150g and smash the meat in between your hands 5-6 times. This technique helps combine the meat and melt the fat so the burger is ready to then press into a patty shape, you can do this by hand or using a burger press. Aim for about 10cm diameter and 2cm thick. Leave the patties in the fridge to set for at least 4 hours. If they aren’t given time to set they will fall apart on the grill.
Get your heavy based frying pan or flat skillet on a high heat. Add your burgers to the pan and give them a gentle press, this is to make sure the sear is perfect. Liberally season the raw side with salt and pepper and leave for 3minutes. While they’re cooking add your streaky bacon to the same pan and cook till crispy, nothing worse than flabby bacon in a burger. When ready to flip your burger make sure you scrape the bottom of the pan with your flipper, the sear is full of flavour so you don’t want to leave it in the pan. Then season liberally again and leave for 3minutes on a medium heat. This will give you a nice medium, obviously up to you how you like your burgers!
Once ready, add a slice of cheddar and either cloche with a dome or put under a preheated grill until the cheese is melted.
Add the bacon to the burger and leave to rest.
Toast your bun and start building from the base up. First add the sliced lettuce, then enough pickles to cover the lettuce, then add your bacon cheeseburger, 30g of relish and your toasted bun top. Burgers done, dig in.