Budget Cheese Burger

A simple, family-friendly cheeseburger that is perfect for busy weekdays and school holidays. These homemade burgers are easy to prepare in bulk, freeze beautifully, and cook straight from chilled or thawed. Served in sesame seed buns with melted cheese and fresh salad, they are a healthier and more economical alternative to many takeaway burgers.

Prep Time 20

Cook Time 15

Total Time 35

Servings Burgers

Ingredients

Burger Ingredients:

1 kg lean beef mince approximately 10–15% fat
1 small onion very finely diced
2 cloves garlic crushed
1 large egg
60 g breadcrumbs fresh
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp dried parsley
1 tbsp vegetable oil for cooking

Serving Ingredients:

8 large sesame seed burger buns
8 slices mature Cheddar cheese
8 leaves Lettuce
2 medium Tomatoes sliced
Cucumber slices optional
Onion Sliced optional
Tomato ketchup
Mayonnaise or Burger sauce
Mustard optional

Instructions

Place the beef mince into a large mixing bowl.
1 kg lean beef mince
Add the diced onion, garlic, egg, breadcrumbs, Worcestershire sauce, mustard, salt, pepper, smoked paprika and parsley.
1 small onion, 2 cloves garlic, 1 large egg, 60 g breadcrumbs, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp salt, ½ tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp dried parsley
Mix everything together gently using clean hands until just combined. Avoid overmixing, as this can make the burgers firm.
Divide the mixture into eight equal portions.
Shape each portion into a burger around 2cm thick. Make a shallow indentation in the centre with your thumb to help prevent the burgers from puffing up during cooking.
Heat the vegetable oil in a frying pan or griddle over a medium-high heat.
1 tbsp vegetable oil
Cook the burgers for 6–7 minutes on the first side.
Turn them over and cook for another 5–6 minutes until fully cooked through and the juices run clear.
During the final minute of cooking, place a slice of Cheddar on each burger and allow it to melt.
8 slices mature Cheddar cheese
While the cheese melts, lightly toast the sesame buns.
8 large sesame seed burger buns
Spread your chosen sauces onto the buns.
Tomato ketchup, Mayonnaise
Add lettuce, tomato and any other salad you enjoy.
8 leaves Lettuce, 2 medium Tomatoes, Cucumber, Onion, Mustard
Place the cheeseburger onto the bun, add the top half of the bun and serve immediately.

Equipment

Notes

Freezing Instructions:

To freeze, allow the cooked burgers to cool completely. Wrap each burger individually in greaseproof paper or cling film before placing them into freezer bags or airtight containers. Freeze for up to 3 months.

Reheating:

Thaw overnight in the refrigerator if possible. Reheat in a frying pan over a medium heat for 3–4 minutes per side, or heat in a preheated oven at 180°C (160°C fan) for 10–12 minutes until piping hot throughout. Add the cheese during the final minute if preferred.

Serving Suggestions:

Serve with:

Homemade oven chips

Potato wedges

Corn on the cob

Coleslaw

Mixed salad

Baked beans

Sweet potato fries

Tips:

Lean beef produces juicy burgers without excessive grease.

Avoid pressing the burgers while cooking, as this releases the juices.

Prepare double the mixture and freeze half to save time later.

Add sliced gherkins, crispy onions or bacon for different flavour combinations.

Turkey or chicken mince can be substituted for beef if preferred.

Toasting the burger buns adds extra texture and helps prevent them becoming soggy.

Nutrition