This is the burger I make when I am craving a classic cheese burger. What makes a cheese burger, a classic? I think simple seasonings in the patty, REAL cheddar cheese, crispy bacon, mayonnaise, ketchup, lettuce, tomato and onion - all ontop of a homemade Fluffy Sesame Hamburger Buns.
- Lean Ground Beef
- Montreal Steak Seasoning
- Bread Crumbs
- Cheddar Cheese
The Gist of it
- Make the patties
- Chill the Patties
- Prepare the toppings and Buns
- Grill the Patties (Toast Buns - Optional)
- Assemble and Enjoy
Homemade Hamburger Patty Tips
- Make ahead of time and chill - This helps the burgers maintain their shape
- don't over do it with seasonings - beef tastes good, just a small amount of seasoning is needed as its mixed in with the meat and will intensify as it sits in the fridge chilling.
- Don't overmix! - working meat too much will cause proteins to cross link with each other making the finished burger denser and tighter.
- Weigh each piece of meat for even cooking time.
- Use a thermometer to determine doneness - when it comes to cooking pretty much anything you will have better more consistent results if you use an instant read thermometer. I live in Canada and here we like our Burgers cooked well done. Well done doesn't mean over done and dried out though. Cook to an internal temperature of 160 and as the burger sits it will get to about 165 and still be juicy.
Hamburger Cooking Temperatures
Rare - 120ºF
Medium Rare 130 ºF
Medium 140 ºF
Med-Well 150 ºF
Well Done 160 ºF
A note on Seasoning
A note on seasoning: there is a common debate on if you should season your ground beef or not before forming the patties. One side says DO NOT add salt until the patties are formed and the other side lives in flavour town and wins this debate. The practise of not seasoning until the patties are formed is because salt causes the proteins to cross link but in my experience a smidge of Montreal steak spice does not create a tough burger.. it creates a delicious burger. So, that's why I mix it in! If you are from the team of season the patties after being formed, then do that. Sprinkle the patties with Montreal steak seasoning after forming and live happily ever after. It's your kitchen you are in charge 🙂
What goes best with a classic bacon cheddar cheese burger? Try Crispy Oven French Fries!
More Great Recipes
Classic Bacon Cheese Burger
- 1 Pound Lean Ground Beef Thawed
- ¼ Cup Bread Crumbs
- 1 Tablespoon Montreal Steak Spice
- 1 Egg
- 1 Beef Steak Tomato Thinly Sliced
- 1 Red Onion Thinly Sliced
- 1 Cup Iceberg Lettuce Shredded
- 6 Tablespoons Ketchup
- 6 Tablespoons Mayonnaise
- 6 Slices Cheddar Cheese
- 6 Strips Thick Cut Bacon
- 6 Sesame Hamburger Buns
Create the Patties
- In a large mixing bowl add the ground beef, egg, seasoning and bread crumbs. Gently mix together until combined.
- Divide into 6 even balls. The easiest way to ensure the portions are equal is to use a kitchen scale. Once balls are formed apply pressure with your hand to flatten. Place formed patties in the fridge and chill for an hour.
Prepare the Toppings
- Cook the bacon. (I find this is best done on a cookie sheet in a 400°F oven for 20 minutes)
- Wash the vegetables
- Thinly slice the lettuce, slice the tomatoes, slice the cheese, slice the tomatoes. Place on a plate and cover until ready to assemble the burgers
Cook the Burgers
- You can cook these in which ever way you prefer. I personally love using my electric frying pan. It is large enough to comfortably fit 6 patties, can be covered with a lid and allows for an even sear on the whole surface of the patty.On Medium to High Heat: Sear the burger patties on each side. Refer to internal temperature guide in above write up to know how long to cook the patties. I cook mine to a minimum of 160°F for well done.Once burgers are nearly at desired internal temperature top with cheese and then bacon. Cover with lid to allow the steam to melt the cheese. Once cheese is melted assemble the burgers.
- On the Bottom Bun: Ketchup, Red Onions Burger Pattie, Cheese, BaconOn the Top Bun: Mayonnaise, Lettuce, Tomatoes