Did you know that September 18th is National Cheeseburger Day? Or that September 15th is Double Cheeseburger Day? September is a big month for cheeseburgers, which means that it’s a great time to head to your favorite restaurant to enjoy this staple of American cuisine and casual dining. You’ve doubtless had countless cheeseburgers at local restaurants, and you’ve probably made plenty at home, too. However, the burgers you make at home are often not quite as good as what you get from a restaurant. But it doesn’t have to be that way.
Do you want to know how restaurants make such good cheeseburgers? Read on! Our team at Rizzo’s is about to spill the beans.
Start with the beef.
Even when a burger is a cheeseburger, the beef is still the main event. If you don’t nail that, nothing else can make up for it. First, you have to choose meat with the right amount of fat. Fat is flavor, so you want some in your ground beef. But not too much, or you’ll have a greasy mess. Ideally, you want ground beef with 20% fat content, but a little more or a little less will be fine.
Cooking your meat correctly is also key. Professionals use a flat grill because it keeps the fat from dripping down and taking the delicious flavor with it. Using a pan on the stove at home will achieve the same effect. Here’s a tip: press your thumb into your burger before you cook it to make a little dent in the middle on one side. This keeps your burger flat as it cooks, and when the dent fills with juice, you know it’s time to flip.
Keep your buns basic.
A good bun is essential to any burger, but it’s a supporting player, so you want to keep it simple. A soft potato roll always works well. Toast it a little before assembling your burger so it doesn’t get soggy. Some people like to get fancy by using brioche or other artisan buns, but we think that’s showing off and doesn’t add anything to the burger experience.
Melt that cheese.
We are talking about cheeseburgers, so we can’t forget the cheese! You want something with a mild flavor that melts quickly. American cheese fits the bill, and you shouldn’t turn your nose up at it. If you want a little bit more flavor, mild cheddar is another good option.