1/4 Pound of the best hamburger you can afford
1 Teaspoon butter
1/2 Cup shredded cheese (or 1 cheese square)
1/2 Teaspoon salt
1/4 Teaspoon black pepper
Shape the hamburger into a patty.Tip 1: Shape it and leave it alone. The more you work the hamburger, the tougher it gets. I usually press it pretty flat, knowing that it will plump up as it fries.
Wash your hands and sprinkle the salt and pepper on the patty.
Preheat frying pan over medium heat. Melt the butter in the pan. Tip 2: Add the pat of butter and spread it over the bottom of the pan. The butter will make the hamburger crispy.
Put the hamburger in the pan. Tip 3: Do not press your spatula down on the burger. When you do this, you squeeze out the juices and create a drier and less tasty hamburger.
Cook the burger on one side for three minutes. Flip. Cook on the other side for three minutes. If you want the burger on the rare side, consider it done when the juices flow pinkish instead of red. If you want it medium well or well done, wait until the juices flow clear. This may take an extra minute or two of frying depending on your cookware and stove.
When it’s cooked the way you like it, spread the cheese on the burger and put a lid on the pan for a minute or until the cheese is melted.
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