Best My Ultimate Cheeseburger Recipes

My Ultimate Cheeseburger image

Provided by CJAY8248

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb ground beef
1/2 lb Italian sausage, hot preferred
1 egg
1/4 cup corn, flake crumbs
1/4 cup barbecue sauce, divided use
2 tablespoons barbecue sauce, divided use
1/2 teaspoon salt
1 teaspoon white pepper
4 slices swiss cheese
4 slices white onions
4 slices tomatoes
8 leaves baby arugula
4 hamburger buns
1/2 cup mayonnaise
1/2 teaspoon dried basil

Steps:

Heat outdoor grill to med-high heat. You can also use a George Foreman grill or cook the burgers as you normally do.
Lightly oil grate, if using.
In a large bowl, beat egg. Mix hamburger, sausage, cornflake crumbs, 2 Tblsp. BBQ sauce, salt, and pepper until just combined. Divide into 4 portions and shape into patties. Set aside.
Mix 1/2 cup mayonnaise, 1/4 cup BBQ sauce, and 1/2 teaspoons dried basil in a small bowl and set aside.
Cook burgers 3-4 minutes on each side (or until done to your liking). Put cheese on burgers and melt, if desired.
Lightly toast buns on grill or under broiler. Spread an even layer of sauce on both sides of buns, top with burger patty, sliced onion, sliced tomato, and 2 leaves of baby arugula. Cover with top bun. Serve with a slice of dill pickle and fries or potato chips, and enjoy!

Nutrition Facts : Calories 730.7, Fat 44.9, SaturatedFat 16.1, Cholesterol 150.8, Sodium 1697, Carbohydrate 45.2, Fiber 2, Sugar 13, Protein 35.6

The Best Bacon Cheeseburger image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar
8 slices thick-cut bacon
4 sesame seed hamburger buns, split
2 pounds ground beef (80-percent lean)
Kosher salt
4 thin slices sharp white Cheddar
4 thin slices red onion
8 thin slices tomato
1/4 head iceberg lettuce, shredded

Steps:

Preheat the oven to 400 degrees F.
Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.