Homemade cheeseburgers

Two cheeseburgers sit side-by-side on a plate, one in the foreground to the right and one in the background, to the left (which is slightly blurry).It’s been a couple of weeks, I realize, and I apologize for my absence. I have no excuse other than that I have been lazy and busy and eating at restaurants / having take-out a lot as of late. This will hopefully stop as of this weekend, starting with this post.

And what do I have to share with you tonight, my wonderful readers? BURGERS!

I’ve had a craving for hamburgers for the last week or so and have yet to really satisfy that craving, so I made my own tonight. Here’s my super-simple recipe for pretty darned tasty (and quick) burgers:


  • 2 Tbsp vegetable oil
  • 1 lb lean ground beef (or whatever ground beef you prefer)
  • 1/4 C finely chopped onions
  • 2 Tbsp Club House Roasted Red Pepper and Garlic seasoning
  • Lowry’s seasoning salt
  • favourite barbecue sauce
  • 4 slices Kraft cheese slices (I used the “Thick” ones)
  • hamburger buns


  1. In a large bowl, mix the ground beef, onions and Club House seasoning with your hands. Separate the mixture into four equal-sized balls.
  2. Place one meatball between two sheets of wax paper, then press down evenly with a large plate to flatten into a patty about 1/4 of an inch in thickness. Do this for each ball.
  3. Over low-medium heat, heat the vegetable oil.
  4. Sprinkle some of the seasoning salt (lightly) on one side of each patty, then place the salted side down in the hot pan.
  5. Cook for a few minutes on each side until each patty has reached desired “doneness”. Use a meat thermometer to check the internal temperature. If you wish them to be well done, aim for 160-165 F.
  6. On the bottom half of each hamburger bun, spread a bit  of barbecue sauce on it. Place the patty on top, then a slice of cheese before adding the top of the bun on top, as well as any other condiments you enjoy. By the time you eat the burger, the cheese will have melted enough, but if you wish, you can also melt the cheese on the patty during the cooking process (especially useful for harder cheeses such as Swiss cheese).

Makes 4 burgers.


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