The New York cheeseburger recipe

Bring New York to your kitchen with our cheeseburger recipe! Our chef shares all the tips and tricks you need to master this iconic American burger.

The Origin of the Burger

The hamburger and its variation, the cheeseburger, originated in Hamburg, Germany. This famous meat sandwich was created in the 19th century and was soon served aboard ships of the Hapag shipping company, which connected Hamburg to New York.
In New York, the hamburger quickly won over Americans, becoming a specialty of the Lower East Side, where many German immigrants settled. The arrival of the first fast-food chains in the early 1920s accelerated the popularity of both the hamburger and cheeseburger.
Skip the mass-produced burgers from chain restaurants and make your own cheeseburger at home. Here are my tips for a fresh, delicious cheeseburger. When you’re in New York, check out the best burger restaurants in New York.

Use only burger buns. Don’t substitute with baguettes or paninis.
Homemade buns are always best. It’s a great project to try. Otherwise, you’ll find quality organic buns at most grocery stores.

For a juicy, flavorful burger, use quality beef with good fat content. Choose cuts like chuck, short rib, or shank. I recommend grinding the meat yourself, coarsely, or asking your butcher to do it. You can also blend beef with pork shoulder for extra flavor.
Cook the meat in plenty of butter in a skillet.

Layer one slice of cheddar and one slice of Comté. This combination adds extra flavor.
Use young cheeses, aged no more than 8 months, so they don’t release excess fat and break down.
Feel free to experiment beyond classic choices. You can replace the Comté and cheddar with a blend of Roquefort and a small amount of cream to soften the cheese.
Place the cheese slices on the hot meat just as you assemble the burger.

Make your own spice blend. Mix the following ingredients in a small jar: smoked paprika powder, cayenne pepper, nutmeg, garlic powder, and black pepper.
Shake well to combine evenly.

Spread sauce on the inside of the buns before adding the meat. I always use barbecue sauce—it’s what you’ll find in burger restaurants in New York.
You can easily find barbecue sauce at the store, but you can also make it yourself.

Shape the meat loosely to fit the buns, without flattening or crushing it. The meat should hold together but remain light.
Melt plenty of butter in a skillet. Don’t use high heat.
Place the meat in the skillet once the butter is sizzling.
Sprinkle the spice blend over the meat.
Cook over medium heat, watching to prevent the butter from browning. Tip: constantly baste the meat with butter. This keeps it wonderfully tender.
For medium-rare meat, cook 5 to 6 minutes on each side.
Keep basting with butter constantly.
Flip the meat and continue cooking. Just before it’s done, place the cheddar and Comté on top so they melt slightly.
While the meat finishes, cut the buns in half and toast the inside in a grill pan.
Lightly spread barbecue sauce on the inside of each bun.
Assemble your burger with all the components.
Serve with homemade fries and ketchup. Enjoy!

Share your creations. Post photos of your homemade cheeseburger on our Destination New York Facebook group.
Feel free to contact Patricia if you’d like to submit a recipe.