Cheeseburger
Cheeseburger is a natural evolution of the beloved hamburger, the only difference between the two being that the cheeseburger has a slice of cheese added on top of the meat patty. Although American cheese was the original choice, Swiss, Cheddar, and numerous blue cheeses were all used later to make this mouth-watering sandwich.
As with most dishes that are extremely popular, the history of the cheeseburger is somewhat complicated. Adding cheese to hamburgers didn't become popular until the mid-1920s, and there are numerous claims as to who invented the first cheeseburger.
The most popular theory by far says that it was invented by a 16-year-old short-order cook named Lionel Clark Sternberger at a restaurant called The Rite Spot in Pasadena, California, when he added a slice of American cheese to a sizzling meat patty. Read more
Other places also claimed that they invented the cheeseburger, such as Kaelin's Restaurant from Louisville, Kentucky, saying they first made it in 1934. However, the trademark for the name was given to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado in 1935.
Today, there are numerous variations on the classic cheeseburger, so it may contain more than one slice of cheese or more than one patty, while the toppings range from bacon, eggs, and ham to chili peppers, mushroom, onions, and guacamole.
Pairing tips
Pale ale
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Rioja
Rioja was the first Spanish appellation that received protected status. This renowned Spanish region is located in the north of the country, on both sides of ... Read more
Serve with
Pommes frites
There are not many dishes in the world that have risen to the popularity of pommes frites. This simple dish is made out of potatoes that are cut into lengthwise strips ... Read more
Recipe variations
Cheeseburger
READY IN 25minThe following is the recipe for the classic cheeseburger. The patties are made with ground chuck and onion powder, seasoned only with pepper and salt. Once the patties have cooked on one side, flip them and top with two slices of American cheese. Place each patty inside a hamburger bun and add lettuce, tomato slices, onion slices, pickles, and ketchup.
Burger King Whopper-style Cheeseburger
READY IN 30minThe following recipe gives instructions on preparing a Burger King Whooper-style cheeseburger. It is prepared much like the classic cheeseburger, except that sesame seed hamburger buns are used and not plain ones. Also, concerning condiments, only ketchup and mayonnaise are allowed. The recipe says to cook the patties on a grill, but if you do not have one, cook them in a pan.
Smashed Cheeseburger
READY IN 10minThe following is the recipe for a smashed cheeseburger. To get smashed patties, each ball of ground beef meat is pressed on with a stiff metal spatula. One serving has two smashed patties. A cheese slice is placed between two cooked beef patties to compensate for the lack of moisture.
Cheeseburger Authentic recipe
The following is the recipe for the classic cheeseburger. The patties are made with ground chuck and onion powder, seasoned only with pepper and salt. Once the patties have cooked on one side, flip them and top with two slices of American cheese. Place each patty inside a hamburger bun and add lettuce, tomato slices, onion slices, pickles, and ketchup.
WHERE TO EAT The best Cheeseburger in the world (according to food experts)
"Head straight for the epic grass-fed, dry-aged burger with caramelized onions and Grafton cheddar."
"Not that chili can’t be elegant, refined, or subtle; but it also has a way of inspiring vulgarity. It is a star ingredient, to be sure, for Sparky’s offers it not only atop hamburgers and steaks and inside tacos and burritos, but even as a featured ingredient in milkshakes and lemonade. The cheeseburger is a grand, juicy one — the must-eat dish here."
"The 20 Hamburgers You Must Eat Before You Die: Buckhorn Burger, Buckhorn - The too strong onions, hot-pungent chilies, and potent mustard all battle to a spectacular draw. The cheese is the binder and the pickle the crunchy refresher, while the lettuce and tomato hang on for dear life and the coarsely ground beef acts as a solid, sensible underpinning."
"This version starts with a 10-ounce patty of chuck and sirloin, punches it up with a green chile sauce packing just the right amount of heat and pairs it with a tasty, homemade bun."
"Best Burgers in the U.S.: Chef Joey Campanaro gets his beef from famed Manhattan purveyor Pat LaFrieda and serves each burger on a house-baked bun, with just a hint of molasses. Pickles from legendary purveyor Guss’ Pickles are served on the side."
"HiHo recalls the simple, nostalgic diner burgers of our youth. In addition to sourcing the best beef money can buy, the patties are grilled with mustard for extra flavor. The pickles are house-made. The requisite squishy white bun is baked every day with locally milled flour. In short? You'll be hard-pressed to find a burger that’s more deliciously, honestly, and affordably crafted than HiHo’s."
"We got a double meat double chili and we were so blown away that we ordered a second burger after demolishing the first. The patties were thin in the classic smash and scrape style, the bun was toasty, the veggies fresh, the American cheese melty, and the chile was just the right amount of smoke and spice."
"Best Burgers in the U.S.: Holeman and Finch Public House - At Holeman & Finch star chef Linton Hopkins announces “burger time”—10 p.m.—with the ringing of two bull horns; that’s when two dozen grass-fed beef burgers are up for grabs and consistently sold out within minutes."
"Available at lunchtime only, the huge, 10-oz. LaFrieda meat burger at Stephen Starr’s chic dining room is juicy, full of flavor and cooked perfectly to order."
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