Extra Cheddar Burger recipe

Here’s a hearty recipe inspired by the idea of Chef Ed’s Double & Triple Extra Cheddar Cheese Burger—loaded with flavor and maximum cheese!

Ingredients (per burger)

1 lb (450 g) ground beef (80/20 ratio)
8 slices sharp cheddar cheese (plus 2 extra for melting)
2 burger buns (brioche or potato roll)
1 tbsp butter (for bun toasting)
Salt & freshly ground black pepper
Optional toppings: lettuce, tomato slices, onion rings, pickles
Condiments: ketchup, mustard, mayo

Instructions

**Divide and form patties**
• Season the ground beef with salt and pepper, gently shaping into two equal patties (about 4 oz/115 g each). Don’t overwork the meat!
• Press a light dimple in the center of each to promote even cooking.
Layer the cheddar
• On one patty, place 2–3 slices of cheddar. Top with the second patty and gently pin together.
• Add 1–2 extra slices on top of the stack so the cheese melts over the edges.
Grill or pan-sear
• Preheat a skillet or grill over medium-high heat.
• Toast buns face-down with butter until golden—remove and set aside.
• Cook the burger assembly: 4–5 minutes per side, flipping once, until a golden crust forms. Cover for a minute near the end to melt cheese thoroughly.
Assemble burger
• Place the bottom bun, burger with oozy cheddar, and your choice of fresh toppings (lettuce, tomato, onion, pickles).
• Add condiments (ketchup, mustard, mayo), and cap with the top bun.
Serve
• Let the burger rest for a minute so the molten cheese sets slightly. Serve with fries, chips, or a crisp salad to balance the richness.

Tips & Variations

Use brioche buns for a buttery, soft complement to the rich beef and cheese.
Double cheese pack: add a cheddar slice inside the patties for an ultra-melty layer.
For extra indulgence, shred some cheddar and mix it into the raw beef before shaping patties—just like a butter burger. (youtube.com, facebook.com, didntijustfeedyou.com)
Want bacon? Layer crispy strips between patties or melted cheese for a savory crunch.
Press the patties slightly while cooking for a better sear and “smashed burger” texture.

This burger hits all the cheese lovers’ sweet spots: juicy beef, multiple melty cheddar layers, buttery buns, and fresh toppings. It’s all about balance—rich, satisfying, and fun to eat. Enjoy your cheesy masterpiece! 🍔

Cheeseburgers are the great American crowd-pleaser: a seared ground-beef patty, melting cheese, and a soft bun engineered for handheld happiness. Their story likely begins in 1920s–30s America, when short-order cooks started topping hamburgers with a slice of cheese. Pasadena claims teen cook Lionel Sternberger added cheese at The Rite Spot in the mid-1920s, while Louisville’s Kaelin’s popularized a “cheeseburger” in 1934. By 1935, Denver restaurateur Louis Ballast had even filed a trademark for the word “cheeseburger.” However you slice the lore, by mid-century the cheeseburger was a diner icon and a backyard-grill staple.

Choosing the right meat matters more than any topping. For juiciness and flavor, most burger pros favor an 80/20 blend—about 80% lean, 20% fat—commonly ground chuck. That ratio renders enough fat to baste the patty as it sears, giving a tender interior and a flavorful crust. If you want to level up, ask your butcher for a custom grind that blends chuck with brisket and short rib; brisket adds beefy depth and short rib contributes a plush, buttery texture. Leaner mixes like 85/15 or 90/10 can work but are easier to overcook and tend to be drier.

Cooking technique is simple and decisive. Keep meat cold, handle it minimally, and form loose, even patties. A ripping-hot cast-iron skillet or flat-top promotes the Maillard reaction—the browning that builds a signature crust. Flip once, add cheese late, and rest briefly so juices redistribute. For safety, the USDA recommends cooking ground beef to an internal temperature of 160°F (71°C).

What about nutrition? A plain cooked beef patty is a dense source of high-quality protein, heme iron, zinc, and vitamin B12—all critical for muscle repair, oxygen transport, and nervous-system health. Choosing a modest patty size, trimming excess sauces, and pairing with a whole-grain bun, crunchy lettuce, tomato, onion, and a smart side (salad or fruit instead of fries) can keep a cheeseburger within a balanced diet. If you prefer leaner grinds, compensate with careful cooking to preserve juiciness; if you love the classic 80/20, consider smaller patties or open-face builds to manage calories while keeping satisfaction high.

Cheese choice is personal and practical. American cheese melts flawlessly and blankets the patty; cheddar brings sharpness; Swiss and provolone add mild nuttiness; pepper jack offers heat. Whatever you choose, melt it fully to fuse patty and bun into one cohesive bite.

From Route 66 lunch counters to modern burger bars, the cheeseburger keeps evolving—smashed, smashed-double, pub-style, or griddle-seared with onions. Nail the meat, mind the heat, and melt the cheese, and you’ll have a classic that tastes like home.

References:
https://www.visitpasadena.com/blog/how-the-cheeseburger-was-invented-in-pasadena/
https://www.latimes.com/local/la-xpm-2012-jan-16-la-me-burger-claim-20120116-story.html
https://www.thespruceeats.com/birth-of-the-cheeseburger-101426
https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef
https://www.simplyrecipes.com/the-best-ground-beef-mix-ratio-for-burgers-5189094
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
https://fdc.nal.usda.gov/food-search
https://ods.od.nih.gov/factsheets/VitaminB12-HealthProfessional/