Cheeseburger Recipe by Chef Michael Symon

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey lowers fat content while still providing protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while processed cheese is often less expensive.

hamburger buns

🥗Healthier: whole wheat buns

💰Cheaper: white bread

Whole wheat buns add fiber while white bread can be more affordable.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can be fresher and healthier, while store brands are often cheaper.

Prepare a 6 to 8 oz ground beef patty without overworking the meat, gently pressing it together.

Grind the meat twice using brisket and short rib sirloin with about 25% fat content.

Season the patty liberally with salt and black pepper on both sides.

Preheat the grill or skillet and place the patty on it, letting it char for about 3 to 4 minutes on one side.

Flip the patty and add a generous amount of Wisconsin Fontina cheese on top; cook for an additional 2 to 3 minutes until the cheese melts and drips down the sides.

While the burger cooks, prepare the English muffin by pulling it apart and toasting it lightly.

Slice cucumber into thin slices for crunch and freshness.

Assemble the burger by spreading spicy homemade ketchup on the bottom half of the toasted English muffin, then add housemade red onion pickles and cucumber slices.

Add the fried salami to imitate bacon's crispy texture on top of the pickles and cucumbers.

Place the cooked patty with melted Fontina cheese on top of the fried salami, then cap it with the top half of the English muffin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens