Cheeseburgers and Steamed Buns
2 lbfresh angus hamburger, or, fresh ground chuck hamburger (do not use frozen patties)
1 or 2 pkghamburger buns (amount depends on number of patties)
1 or 2 cmayonaise
1 or 2whole tomatoes-diced
1 or 2whole onions-diced
8 sliceoptional: bacon-cooked crisp, broken up or kept as slices
8 slicelettuce-one leaf for each cheeseburger
8 sliceamerican cheese (one slice per patty)
Anyother type of condiments: mustard, ketchup, etc.
How to Make Cheeseburgers and Steamed Buns
- Using fresh hamburger, season the meat the way you like, and then make as many patties as you may need. I usually make about eight round patties, and each one is about one-two inches thick, and about four inches diameter. Cook the hamburgers patties using skillet without a lid, or, if using a grill, on top of grill, using medium heat. Make sure hamburger meat is throughly cooked. Never smash down hamburger while cooking them, since this squeezes all the meat juices, making dry hamburgers. Add cheese to each hamburger.
Optional: fry about eight bacon slices, and then
place them on top of every cooked
- Take hamburger buns out of plastic bag, and place bag aside for later use. Split open each hamburger bun, and sit the bottom bun on top of each cheeseburger-inside bun portion on top of cheeseburger. After that, the top half of bun-inside portion- sits on top of bottom bun. When finished, each cheeseburger has one bun sitting on top of each cheeseburger. Place a lid over cheeseburgers and buns (if using skillet), or shut the grill lid (if using grill)...add skillet to medium heat, or grill on medium heat (with lid closed)... for one minute or so..make certain to not overcook cheeseburgers. After about one minute, take off heat, and place every cheeseburger inside steamed buns..and then place every cheeseburger inside the bun plastic bag. Seal the end of plastic bag to hold in steam, keeping cheeseburgers and steamed buns warm.
- Sometimes I mix diced onions, diced tomatoes, mushrooms, real bacon bits, etc..to a bowl of mayonaise, and top the cheeseburger with a dab of it. Also, I like to spritz my lettuce lightly with water, and slightly freeze the lettuce, then top my cheeseburger with it, along with the mayonnaise mix.