Cookeville hamburger

    (2)
    40 min

    While this burger was not the common burger for this area, at least this was the place I lived, when I created its recipe. I grew-up eating bland burgers and know the UK has the worst burgers in the world. Hopefully we can change that here.


    London, England, UK
    2 people made this

    Ingredients
    Serves: 4 

    • 3 tablespoons canola oil
    • 1 sweet onion, minced
    • 1 teaspoon fresh garlic, crushed, then minced as fine as possible
    • 1 teaspoon fresh ground sage
    • 1 teaspoon fresh ground black pepper
    • 450g (1 lb) lean mince beef
    • 4 (1 oz) slices mild cheddar
    • 4 hamburger buns, freshly toasted, then lightly steamed

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Add oil to a frying pan and bring to a medium-low heat. Add onions and cook until translucent. Add garlic and cook for additional 3 minutes. Remove onions and garlic from heat and allow to cool.
    2. Once cooled enough to handle mix onion, garlic, sage, black pepper, and mince beef together. Mix evenly.
    3. Once mixed separate into 4 burgers and cook in a frying pan on a low heat covered with a lid for 10 to 15 minutes. Do not remove the lid to press or check!
    4. Remove lid flip burgers and cover quickly. Cook another 3 to 5 minutes.
    5. Remove lid and add cheese. Cover and cook 5 to 10 minutes.
    6. Remove burgers and add to bun.

    Tip

    * Never add tomato, raw onion, or lettuce. These flavors do not mix well. Instead try grilled mushrooms, sweet pickles (never dill), grilled onions, more cheese, or crisp sage bacon.
    *Getting the cook times right means knowing your stove and getting the temperature right on the hob. You only want to flip the burger once and you want to keep the steam in the burger. Never press a burger unless you like bland dry burgers. I like to steam the buns when I add the cheese to the burger but timing is everything when you do this because too long and the bread is soggy but just right and it is amazing.

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