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Classic Cheeseburger

Juicy beef patties with melted American cheese, crisp toppings and a tangy burger sauce on toasted sesame buns.

By Wanda Oyola 55 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A cheeseburger with a grilled patty, melted American cheese, lettuce, tomato, red onion and pickles on a sesame bun, with fries on the side.

A classic cheeseburger is all about balance: a juicy, well-seasoned beef patty with a browned crust, a slice of melty American cheese, cool and crunchy toppings and a soft sesame bun toasted in butter. Add a tangy burger sauce and a pile of golden fries, and you have the meal of every backyard cookout and diner lunch.

The Thermomix® TM7™ grinds a chuck roast into fresh ground beef in seconds, so you know exactly what goes into your burgers and can keep the texture coarse and tender. It also chops and mixes the burger sauce. The patties cook on a very hot grill pan on the stove, and frozen fries bake in the oven while you work.

Made in the Thermomix® TM7™

Classic Cheeseburger

Makes: 4 cheeseburgers

  • Prep40 min
  • Cook15 min
  • Total55 min
  • Serves4

Ingredients

Burger sauce

Burgers

Toppings and side

Instructions

  1. Spread the beef cubes on a tray and freeze 20 to 30 minutes, until firm at the edges. Meanwhile, bake the fries in the oven following the package directions.
  2. Place the pickles and onion for the sauce in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the mayonnaise, ketchup, mustard, paprika and pickle juice and mix 10 sec/speed 3. Transfer to a bowl and refrigerate. Rinse and dry the mixing bowl.
  3. Place half of the cold beef in the mixing bowl and chop 8 sec/speed 7, until coarsely ground. If you still see big pieces, chop 2 sec/speed 7 more. Transfer to a bowl and grind the rest of the beef the same way.
  4. Divide the ground beef into 4 portions and shape them gently into patties about 2 cm (3/4 in) thick and a little wider than the buns. Press a shallow dimple in the center of each one so they cook flat. Season both sides with the salt and pepper.
  5. Spread the butter on the cut sides of the buns and toast them, cut side down, in a grill pan or skillet on the stove over medium heat for about 1 minute. Set aside.
  6. Heat the grill pan or a cast iron skillet over medium-high heat until very hot. Cook the patties 3 to 4 minutes without pressing them, until browned underneath, then flip them.
  7. Lay a slice of cheese on each patty and cook 3 to 4 minutes more, covering the pan for the last minute so the cheese melts. The center should reach 71°C (160°F).
  8. Spread sauce on the buns and build the burgers: lettuce, patty with cheese, tomato, red onion and pickles. Serve right away with the fries.

Tips

  • Short on time? Use 680 g (1 1/2 lb) of 80/20 ground beef from the store and start at step 4.
  • After grinding raw meat, wash the mixing bowl, blade and lid with hot, soapy water before using them again.
  • Don't press the patties with the spatula while they cook. Pressing squeezes out the juices that keep them tender.
  • The burger sauce keeps 1 week in a covered jar in the fridge. It is also great with fries and chicken sandwiches.

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