the perfect homemade cheeseburger

My family loves their burgers.  I’m not much of a burger person but I do enjoy a good restaurant quality burger for sure.  So when we decided on burgers, I did a little research on just how restaurant burgers taste so much better than fast food.  Almost all the recipes I looked up called for the simple seasoning of salt and pepper and not to overwork the meat.  Another little “trick” that seemed to be included in a lot of posts was to use your thumb to create an indentation in the center of the burger so that they don’t bulge and shrink as much.  Clearly I was amazed that it was so easy.  It was a hit!  Die-licious!  So here’s my “copycat” recipe with my own little twist.  This recipe makes 8 burgers.


3 lbs. ground beef

A mix of Alaea salt (Hawaiian salt) & Fresh ground pepper

Sliced Cheddar cheese (I’m not an American cheese fan, but if you are then by all means)

8 hamburger buns


Sautéed mushrooms, lettuce, tomato, avocado and lemon mayo


Create 8 even balls of beef and form into a wide 1 inch thick patties.

Get that grill going on high.

Season one side of each patty with salt and pepper and place it on the grill seasoned side down.

After placing the patty on the grill use your thumb to create an indention in the center of the patty.

Cook for 4 minutes

Flip the burger and add salt and pepper and cook for another 4-5 minutes.

Add sautéed mushroom and cheese on top at the last minute or so.

Assemble with whatever veggies and condiments you prefer.


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