Classic cheeseburger

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? But do you opt for a single thick patty that's pink inside or two thin patties? Brioche bun or potato bun? Pickles or no? And what about the sauce? There's plenty of room for variation - it's all about personal preference and big flavour.

You'll need

1 onion, sliced into thick rounds Olive oil, for drizzling 1 tbsp red wine vinegar 1 tsp caster sugar 700 gm minced beef chuck (see note) 4 slices cheddar 4 brioche buns, halved Dijon mustard (optional), to serve 2 large tomatoes, thickly sliced ½ iceberg lettuce, coarsely torn or sliced


  • 01
  • Heat a barbecue to medium-high heat. Drizzle onion slices with oil, season to taste and grill, turning occasionally, until browned and tender (8-10 minutes). Transfer to a bowl, separate into rings and add vinegar and sugar, season to taste and mix well.
  • 02
  • Divide mince into 4 and gently form into patties about 1.5cm thick, rotating, cupping and patting the meat so it comes together, but doesn’t get too compressed. Make an indentation in the centre of each patty with your thumb (to prevent the patty forming a dome when it cooks).
  • 03
  • Season patties on one side to taste and barbecue, seasoned-side down, until well browned (2-3 minutes). Turn, top with cheese and grill until cooked to your liking (3-4 minutes for medium).
  • 04
  • Meanwhile, toast cut sides of buns on the barbecue, spread bases with mustard and top with patties, tomato, lettuce and onion, sandwich with tops and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Ask your butcher to mince the steak with a good marbling of fat – 20 per cent fat is a good ratio for juicy burgers.

Drink Suggestion

Gutsy, full-bodied zinfandel, or a frosty beer.

Featured in

Jan 2017

You might also like...

Egg sandwich


Ikan bilis with peanuts

Hakka-style eggplant with prawn filling


Watermelon with crisp fish

Turmeric and lemongrass chicken on sugarcane



Roast chicken salad with cider, apple and witlof


conversion tool