Main Page
Fast and tasty
Homemade Big burger

Homemade Big Burger

Fun, appetizing, and made from everyday ingredients! This homemade big burger recipe shows you how to make a real burger quickly and fuss-free — every bit as good as the ones from the famous chains. The ingredients are easy to find, and it won't take much time.

katushafin

Recipe author

Watch the video

Composition / ingredients

Servings:

Burger bun

Ground meat

150

Onion

Pickles

Processed cheese (any cheese works)

Vegetable oil

Ketchup

Mustard

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 53 % 16 g

Carbohydrates 23 % 7 g

194 kcal

GI: 29 / 71 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a homemade big burger? Gather your ingredients. I used a store-bought bun, but you can bake your own. Any ground meat works — I used beef, but chicken, pork, or lamb are all fine; make the patty from chickpeas and you've got a veggie burger. Same goes for the toppings — use any lettuce, tomato, pepper, or herbs you like. Any cheese works, but pick one that melts well.
Step 2:

Season the ground meat with salt and freshly ground black pepper — and nothing else, especially not onion. Onion in the mix turns it into a meatball rather than a burger patty. Mix well and shape a flat patty a bit wider than the bun, since it shrinks a lot as it cooks.
Step 3:

Set a skillet over high heat and warm the oil. Lay in the patty.
Step 4:

Cook the patty for 6–8 minutes, flipping it about once a minute, until it's well browned.
Step 5:

On the final flip, lay the cheese on the patty and cover the pan. Wait for the cheese to melt. I used pre-melted cheeseburger cheese, so it took almost no time; a firm cheese will take longer.
Step 6:

Cut the bun in half. You can do this while the patty cooks.
Step 7:

Lightly toast the cut sides of the bun in a dry skillet — no oil. I used a grill pan, but a regular one is fine. The key is to skip the oil.
Step 8:

Slice the onion and pickles into rings. You can also just dice the onion — it's not a big deal either way.
Step 9:

Assemble the burger. Spread mustard on the bottom bun and ketchup on the top. You can use whatever sauces you like, tomato- or cream-based.
Step 10:

Add the patty.
Step 11:

Top the patty with the onion and pickles.
Step 12:

Cap it with the top bun and serve right away. To keep the burger from falling apart, you can pin it together with a skewer. Enjoy!

Any cheese works for this — hard, semi-hard, or soft like mozzarella. The main thing is that it's tasty, good-quality, free of milk-fat substitutes, and melts well.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
The right skillet matters, too — even the best recipe can be ruined by the wrong pan.