Best Homemade Cheeseburger

A Homemade Cheeseburger is a classic staple recipe. Burgers are perfect to keep in the freezer and pull out anytime you need a quick meal. Keep reading below to find out how I make my Best Homemade Cheeseburger.

What makes a perfect Homemade Cheeseburger?

The perfect burger is all about personal preference, but something about a well cooked patty without all the frills makes for the best burger, at least in my opinion. The key is to start with the perfect patty and add the frills on after.

What is the Secret to a Moist Cheeseburger?

The secret to a moist burger is all about how you cook your patty. You want a good crisp on the outside while keeping the inside juicy.

Adding in wet ingredients can also help add some moisture, but if cooked properly, you don’t necessarily need to add all that.

What Wet Ingredients can you add to Burgers for moisture?

The best wet ingredients to add are ones that provide the most flavor, while still being complementary flavors. A few wet ingredients that makes for a moist patty are:

Ketchup
Eggs
A1 Sauce
Worcestershire Sauce

What ingredient keeps Cheeseburgers from falling apart?

As important as having a moist burger is, you also don’t want to have one that falls apart. Some great binding ingredients are eggs, breadcrumbs, and crackers. However, if you take the time to patty out your burgers, and then freeze them, you really don’t need to add a binding agent.

How do you season a Homemade Burger?

I love to add salt and pepper while cooking my burgers. Actually this is a must. But other seasonings that go great on burger are season salt, garlic, and onion powder.

If you give my Best Homemade Cheeseburger a try, remember to tag me on Instagram. I love to see all your recipe creations. As always, keep following along with The Four Acre Farm blog for more Easy Recipes, Gardening Tips, & Budget Friendly DIY.

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Homemade Cheeseburger

Best Homemade Cheeseburger

1-1 1/2 lbs Hamburger Meat (Ground Chuck)
1/2 tsp Salt
1/2 tsp Pepper
Hamburger Buns
Sliced Cheese

Add half salt and pepper to your hamburger meat, and separate meat into 4-5 portions.
*Tip- I like to use a plastic sandwich bag for each patty. Just turn the bag inside out, grab a portion of the meat, and then you can easily patty and flatten your burger without any mess. The best part is, they freeze perfectly in their own individual bags.
I prefer to cook my burgers after they have been frozen, but if you are in a hurry they cook just as well fresh.
Cook patties in a skillet with a lid on medium-low heat, flipping every few minutes, until they are cooked through.
Then remove the lid, add remaining salt and pepper to taste, and turn the heat to medium to brown both sides.
Top each burger with a slice of cheese and turn heat to low. Cover with lid and cook until cheese is melted.
Serve on a bun with your favorite toppings and a side of fries.

Main Course

burger, cheeseburger, hamburger