I love a good burger. A cheeseburger was always something that was a treat growing up. My mom didn’t make them often as they were usually something that was grilled on the barbecue. So, living in Chicago they were really just a summer dinner menu item. But, I have since learned you do not need to make your burger on the barbecue. You most definitely can, but it’s not necessary if you’d like to enjoy a burger in the winter months. So, now I make burgers frequently as you can easily make them on the stovetop.
Since going organic, it’s harder to find a really good hamburger bun – especially in Mammoth! It’s the most difficult part of the burger! Finding organic ground beef, cheese, and veggies is very easy. But, I struggle with the buns. So, I’ve been ordering these seeded ones from Dave’s Killer Bread on Amazon, find them here. And get the recipe for my Classic Cheeseburger below.
1/2 pound organic ground beef
salt and pepper
2 slices organic white cheddar cheese
2 organic buns with seeds
Organic Romaine lettuce
2 slices organic tomato
2 large slices organic red onion
Organic hamburger pickles
Form burger patties into 1/4-pound burgers that are about 5-inches in diameter. Salt and pepper each side.
In a large skillet, turn heat to medium/high. Once the skillet is hot, place burger patties in the skillet. Cook for 2 to 4 minutes per side, flip and cook again on the second side. I like to cook my burgers to medium rare, but cook to your liking. Remove from heat.
Add the cheese slices and allow to melt (trick is to cover with a lid here).
To assemble: Lightly toast the buns. Add lettuce, burger, tomato slice, red onion slice, and pickles. Add condiments of your choice.
Gluten Free – Use a gluten free bun.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!