AU/NZ

• Jarlsberg® •

Our recipes

;
post-image

• The perfect cheeseburger •

• Ingredients •

You will need

  • BURGER
  • 800 g minced meat
  • 2 egg whites
  • 2 tbsp. salt
  • pepper
  • HAMBURGER BUNS
  • 4 large hamburger buns
  • TOPPINGS
  • 8 slices tomato
  • 4 slices red onion
  • 4 slices Jarlsberg® (Original or Special Reserve)
  • 4 lettuce leaves
  • Pickles
  • Ketchup
  • Chipotle mayonnaise
  • Fried Mushrooms
  • Bacon

Makes 4 portions

Everybody’s favorite

Here we’ve dived into a real classic – the perfect cheeseburger. Everybody’s favourite. By following the instructions below and by using high quality minced meat and cheese we guarantee that you’ll end up with a juicy and mouthwatering cheeseburger everyone will love. Keep in mind that the burger should be the star, so don’t overload it with too many different flavours. A few winning ingredients will do the trick.

To make the Hamburger

Start with the garnish. Pre-cut the cheese, tomatoes and red onion, wash the lettuce leaves, and fry the mushrooms and bacon. This way everything can be added the moment your burgers are ready. For the burgers you’ll need 800 grams of hamburger meat, 2 egg whites and 2 tablespoons of salt. Grind the meat yourself using a chilled grinder, or head to your local butcher or supermarket for some great quality minced meat. Blend egg whites carefully into the meat, but be gentle, work as little as possible with the meat at this point. It can quickly get too hard and compact. Then shape four large burgers, preferably using a metal ring to get equal size. Rub down the edges on the burger so that you prevent them from splitting up when you flip them. Place the burgers on grease proof paper and keep them in a cool place (like your fridge). Heat the pan to super hot. Add a few drops of canola oil, season the burgers with salt and pepper on one side and fry them one by one, starting with the seasoned side down. After two to three minutes flip it, and repeat the procedure, let the burger rest and fry, getting a nice crust. When the two to three minutes are up, lower the temperature and let them rest in the pan. This will sort of post-cook your burger, you want them to stay pink in the middle. That would be about 56ºC core temperature. At this point, add the Jarlsberg® on the burger, let it gently melt. While waiting for the cheese to melt, heat the hamburger buns in the pan or in a toaster. Add ketchup and chipotle mayonnaise on top and bottom – before adding lettuce, tomato, onion, the finished burger, bacon, and the fried mushrooms. Bon Appétit!