Triple-Stack Cheeseburger with Cheese Sauce

Ingredients

• 25 g Butter (For the optional cheese sauce)
• 20 g Plain flour (For the optional cheese sauce)
• 300 ml Whole milk (For the optional cheese sauce)
• 80 g Cheddar cheese (Grated; for the optional cheese sauce)
• 3 American cheese slices (For the optional cheese sauce)
• 1 tsp Mustard (For the optional cheese sauce)
• 0.5 tsp Paprika (For the optional cheese sauce)
• Salt (For the optional cheese sauce; to taste)
• Cream or water (Optional splash to loosen the cheese sauce if needed)
• Chives (For garnish)
• 300 g Beef mince (From the butcher)
• 0.5 White onion (Diced)
• 1 Garlic (Grated clove)
• 2 tbsp Olive oil (For the burger mixture and cooking; lightly oil the pan and griddle as needed)
• 0.5 tsp Salt (The listed 1 tsp salt/pepper is ambiguous; interpreted as ½ tsp salt and ½ tsp pepper)
• 0.5 tsp Black pepper (The listed 1 tsp salt/pepper is ambiguous; interpreted as ½ tsp salt and ½ tsp pepper)
• 3 tbsp Mayonnaise (For the burger sauce)
• 1 tsp Ketchup (For the burger sauce)
• 1 tsp Mustard (For the burger sauce)
• 0.5 tsp Salt (For the burger sauce)
• 0.5 Lemon juice (Juice of ½ lemon)
• 2 Soft burger buns
• 3 American cheese slices (For the burgers)

Steps

1. 1

   Put the beef mince, diced white onion, grated garlic, olive oil, and the listed salt and pepper into a bowl. Mix, then shape the mixture into balls. The source gives the combined seasoning as “1 tsp salt/pepper,” without specifying its split.

2. 2

   Heat a lightly oiled pan over high heat. Add the beef balls and smash them into patties in the pan. Fry for 2–3 minutes, until browned.

3. 3

   Flip the patties and reduce the heat to medium. Add the three burger cheese slices over the patties.

4. 4

   Cover the pan, turn off the heat, and let the patties cook for a couple of minutes, until the cheese melts.

5. 5

   In a bowl, combine the mayonnaise, ketchup, mustard, ½ teaspoon salt, and juice of ½ lemon to make the burger sauce.

6. 6

   Assemble the burgers with the buns, sauced patties, and melted cheese, stacking the patties in a triple stack as described.

7. 7

   For the optional cheese sauce, set the assembled burgers aside while you prepare the sauce; they will be reheated on the griddle later.

8. 8

   In a pan, melt the butter until slightly melted, then gradually add the flour and mix it in.

9. 9

   Stir in the whole milk until the lumps are gone. Add more milk or a splash of cream or water if needed to loosen the sauce.

10. 10

    Add the grated cheddar and three cheese-sauce American cheese slices, then mix until incorporated.

11. 11

    Season the cheese sauce with paprika, mustard, and salt to taste.

12. 12

    When the cheese sauce is almost ready, cut the burgers in half. Reheat them on a lightly oiled griddle until char marks form.

13. 13

    Pour the cheese sauce over a hot plate if you want a sizzle, and garnish with chives. The source notes that a hot plate is optional.

Notes

The source does not specify exact amounts for chives, the optional cream or water, or cooking oil used to lightly oil the pan and griddle. The ingredient entry for burger seasoning is ambiguous (“1 tsp salt/pepper”); the exact split is not stated. The stated triple stack is retained, though the listed beef quantity and buns do not clarify how many patties to form. The cheese sauce is optional.

Nutrition per serving

• main
• American
• beef
• cheeseburger
• optional cheese sauce
• stovetop
• smash burger