The Ultimate Cheese Burger

The ultimate cheese burger using my new hamburger press.

Having recently acquired a hamburger press I set out to make the ultimate cheese burger using Parmesan, Mozzarella, Emmental and extra mature Cheddar.

My hamburger press has the facility to provide a hollow in the burger meat into which I stuffed grated Emmental and Mozzarella for stringiness. 

Using good quality Angus beef mince, I simply seasoned it with lots of pepper and a small pinch of celery seeds (there will be plenty of salt in the cheeses), plus I added chopped parsley, and used grated Parmesan for binding. No egg or breadcrumbs, this burger doesn't need anything else as the cheese will work its magic. 

I've mentioned in previous posts that I am not a big beef fan but I do love beef mince and the other day I picked up Angus beef mince. 

After forming a thick burger I fried it in a pan with a little oil to form a sear on both sides, then added a lid and a little water (or stock or wine or beer) to create a steamy atmosphere. You have to keep topping up with water as it quickly evaporates. Flip the burger after  3 or 4 minutes and continue to cook. 

Adding a little water to the pan helps the burger to remain juicy.

I like my burgers past the point of medium rare which means the Emmental and Mozzarella will have melted and become gooey. 

When the burger is cooked to your satisfaction add slices of Cheddar cheese on top of the burger. Make sure the water has evaporated then add back the lid for a minute or two so that the cheese starts to melt. 

Serve in a bun of your choice, slathered with Dijon mustard together with slices of tomato, red onion and lettuce. 

This recipe also features in my Cheese Recipes collection — from Welsh rarebit to baked camembert, halloumi, feta and beyond.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef