How to Make a New York-Style Cheeseburger Recipe

The Origin of the Burger

• The hamburger and its variation, the cheeseburger, originated in Hamburg, Germany. This famous meat sandwich was created during the 19th century and was soon served aboard ships of the Hapag shipping line, 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 fast-food chains 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 burgers in the city.

Ingredients for 2 People

• 2 burger buns.
• 300 g (10.6 oz) of beef. Plan for 150 g (5.3 oz) of meat per person.
• 60 to 80 g (2.1 to 2.8 oz) of butter.
• 2 slices of Comté cheese, cut to the size of the cheeseburger.
• 2 slices of cheddar cheese, cut to the size of the cheeseburger.
• Spice blend.
• Barbecue sauce.

Tips for the Burger Buns

• Use only burger buns. Don’t substitute with baguettes or paninis.
• Homemade buns are always best. This is a great opportunity to try making them yourself. Otherwise, you can find quality organic buns at the store.

Tips for the Cheeseburger Meat

• For a juicy and 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 use a blend of beef and pork shoulder.
• For cooking the meat, I recommend pan-frying it in plenty of butter.

Tips for the Cheese

• Layer a slice of cheddar and a slice of Comté. This combination of two varieties will add even more flavor.
• Use young cheeses, aged no more than 8 months, to prevent the cheese from releasing its fat and breaking down.
• Don’t hesitate to experiment beyond classic cheeses. You can replace the Comté and cheddar with a blend of Roquefort and cream—just a small amount of cream to loosen the cheese.
• Place the cheese slices on the hot meat when assembling the burger.

Tips for the Spices

• I recommend making your own spice blend. Mix the following ingredients in a jar in small amounts: smoked paprika powder, cayenne pepper, nutmeg, garlic powder, and black pepper.
• Shake well to get a uniform blend.

Tips for the Sauce

• You can spread sauce on the buns before adding the meat. I always use barbecue sauce. It’s the same sauce 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.

Preparing and Cooking the Cheeseburger

1. Shape the meat loosely to fit the buns, without flattening or crushing it. The meat should be cohesive but not compacted.
2. Melt a generous amount of butter in a skillet. Don’t use high heat.
3. Place the meat in the skillet as soon as the butter is sizzling.
4. Sprinkle the meat with the spice blend.
5. Cook over medium heat, making sure the butter doesn’t brown. My tip: continuously baste the meat with butter. This will make it deliciously tender.
6. For medium-rare meat, cook 5 to 6 minutes on each side.
7. Keep basting with butter. Baste, baste, baste!
8. Flip the meat and continue cooking. Just before it’s done, place the cheddar and Comté on top so they melt slightly.
9. While the meat finishes cooking, cut the buns in half and toast the insides in a grill pan.
10. Lightly spread barbecue sauce on the inside of each bun.
11. Assemble your burger with all the components.
12. Serve with homemade fries and ketchup. Enjoy!

Send Us a Photo of Your Cheeseburger!

• Feel free to contact Patricia if you’d like to share a recipe with us.