![\"Cheeseburger](\"https:\/\/ryeinthesky.com\/wp-content\/uploads\/2020\/02\/IMG_1201-1024x686.jpg\")
<\/figure>\n\n\n\n- I wish I had a barbeque to get that charred, flame-grilled flavour. If you’re lucky enough then go and fire it up or use a pan like me.
<\/li> - Always choose quality mince (7-12 % fat) and preferably free-range\/organic.
<\/li> - Don’t overcook the beef patties. There’s nothing worse than a dry burger.
<\/li> - If you can, let the mince sit for 30-45 minutes to absorb the flavours from the spices.
<\/li> - If you want a really flavour-explosion, make your own ketchup. You can follow my tasty recipe for homemade ketchup right here: https:\/\/ryeinthesky.com\/homemade-ketchup\/<\/a>
![\"Perfect](\"https:\/\/ryeinthesky.com\/wp-content\/uploads\/2019\/05\/389494e5-72e8-47c5-bcd3-2a3df84dd7b5.jpeg\")
<\/li>- Use crispy lettuce, gem lettuce, Fris\u00e9e, Romaine anything goes really as long as you don’t use Iceberg. Nothing wrong with Iceberg, it’s just not as flavorful as other lettuces.
<\/li>- Use ingredients that make you happy – but be open to trying new combinations.<\/li><\/ul>\n\n\n\n\n
\n\tThe best Cheeseburger with caramelised onions<\/h2>\n\t
![](\"https:\/\/ryeinthesky.com\/wp-content\/uploads\/2020\/02\/IMG_1204-150x150.jpg\"\/)
\t\n\t\t\t<\/p>\n\t
\n\t\tBurger patties<\/h4>
- 500 g free-range beef mince (7-10\/12 %)<\/li>
- 2 tbsp HP Sauce (or brown sauce)<\/li>
- 2 tbsp ketchup<\/li>
- 1 organic, freerange egg<\/li>
- \u00bd dl rolled oats<\/li>
- \u00bd dl double cream or normal milk ((I used whole oat milk))<\/li>
- 1 tsp oregano<\/li>
- 1 tsp paprika and chilli flakes (mixed together)<\/li>
- \u00bd tsp onion powder (Or onion salt)<\/li>
- gourmet salt (like Maldon)<\/li>
- lots of freshly cracked black pepper<\/li><\/ul>
Caramelised onions<\/h4>
- 2 red onions<\/li>
- 20 g butter ((the square boxed one. Not spreadable))<\/li>
- 2 tbsp cane sugar<\/li>
- 1 tbsp balsamico<\/li><\/ul>
Homemade burger dressing<\/h4>
- 1 pot Oatly Creme Fraiche ((or normal if you like))<\/li>
- 2 tbsp mayonnaise (good quality)<\/li>
- \u00bd tbsp tomato puree<\/li>
- 1 tsp honey (or brown sugar)<\/li>
- 1 tsp paprika<\/li>
- a drizzle of lemon juice<\/li>
- salt and lots of cracked pepper <\/li><\/ul>
Other<\/h4>
- \u00bd red cabbage, finely sliced<\/li>
- \u00bd lettuce head* (*see notes further up for best burger lettuces)<\/li>
- 4 semi-thick slices <strong>Doux de Montagne cheese<\/strong> (or other semi-hard cheese with good melting qualities such as Raclette, Fontina, Gouda, Taleggio etc. )<\/li>
- Seasoning<\/li>
- 4 Brioche Buns<\/li>
- some ketchup (if not homemade, please make sure it's Heinz \ud83d\ude42 )<\/li><\/ul>\t<\/div>\n\t\n\t\t
Burger patties<\/h4>
Mix it all together and let it sit for up to an hour.<\/p><\/li>
Form into thick burger patties using your hands.<\/p><\/li>
Fry it on a very hot BBQ or a grill pan in half oil, half butter. <\/p>
Once one side is cooked, flip using a spatula and your thumb and place the cheese on the patty. Always make sure it's piping hot all the way through.<\/p><\/li>
DON'T FORGET: <\/p><\/li>
to season on each side<\/p><\/li>
To\u00a0prevent the burgers from shrinking into a tiny ball, using a sharp knife gently cut in a vertical and horizontal checked pattern on each side <\/p><\/li><\/ol>
Homemade burger dressing<\/h4>
Add all ingredients in a bowl.<\/p><\/li>
Season to taste and keep in the fridge until everything is ready.<\/p><\/li><\/ol>
Other<\/h4>
Prepare your greens and toast the buns.<\/p><\/li>
Spread the dressing on both buns. Start with lettuce, then the patty, cabbage, ketchup and a little extra pepper. <\/p><\/li>
ENJOY! <\/p><\/li><\/ol>\t<\/div>\n\t
\n\t\t\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"The best cheeseburger in the world with caramelised onions, red cabbage, homemade burger dressing, lettuce and brioche bun. Freezer-friendly and ready in just 20 minutes.<\/p>\n","protected":false},"author":1,"featured_media":1247,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[39,41,42,141],"class_list":["post-1245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-caramelised-onions","tag-cheese","tag-cheeseburger","tag-ketchup"],"_links":{"self":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/1245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/comments?post=1245"}],"version-history":[{"count":0,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/1245\/revisions"}],"wp:attachment":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/media?parent=1245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/categories?post=1245"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/tags?post=1245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Use crispy lettuce, gem lettuce, Fris\u00e9e, Romaine anything goes really as long as you don’t use Iceberg. Nothing wrong with Iceberg, it’s just not as flavorful as other lettuces.