Old Fashioned Cheeseburgers Recipes

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OLD FASHIONED BURGER RECIPE BY TASTY

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20



Old Fashioned Burger Recipe by Tasty image

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

GRANDMA'S GROUND BEEF CASSEROLE

As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.

Provided by LaDonna Langwell

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10



Grandma's Ground Beef Casserole image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Mix sour cream, cream cheese, and onion in a bowl.
  • Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
  • Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 39.4 g, Cholesterol 120.1 mg, Fat 29.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 15.2 g, Sodium 1596.6 mg, Sugar 8.2 g

1 pound ground beef
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon garlic salt
2 (15 ounce) cans tomato sauce
1 (8 ounce) package egg noodles
1 cup sour cream
1 (3 ounce) package cream cheese
1 large white onion, diced
½ cup shredded sharp Cheddar cheese, or more to taste

CLASSIC BURGER-JOINT CHEESEBURGER

Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 9



Classic Burger-Joint Cheeseburger image

Steps:

  • Preheat grill for direct-heat cooking. Gently form beef into 4 patties, each 4 1/2 inches in diameter and 1/2 inch thick (do not overwork meat or patties will be tough). Season generously with salt and pepper. Spread a thin layer of mayonnaise onto the cut sides of each bun.
  • Place patties on grill and cook, uncovered, until browned and sizzling on the bottom, 3 to 4 minutes. Flip, top each with a slice of cheese, cover grill, and cook until cheese is melted and patties are medium-rare, 2 to 3 minutes more. Transfer to a plate. Place buns on grill cut-side down; cook just until lightly toasted and golden brown in places, about 1 minute.
  • Dress the cut side of each bottom bun with ketchup and mayonnaise (or desired condiments), then top with patties. Place a tomato slice on top of each patty and season with salt. Stack with pickles and lettuce. Dress cut side of top buns with condiments, then sandwich toppings and serve.

1 pound ground beef (85 percent lean), preferably grass-fed
Kosher salt and freshly ground pepper
Mayonnaise, for grilling buns and for serving
4 seeded hamburger buns, such as Big Marty's
4 slices American cheese
1 beefsteak tomato, sliced into 1/4-inch-thick rounds
Dill pickle slices, for serving
Shredded iceberg lettuce, for serving
Ketchup or other desired condiments, for serving

OLD-FASHIONED CHEESEBURGER

Provided by Aarti Sequeira

Categories     main-dish

Time 50m

Yield 5 burgers

Number Of Ingredients 36



Old-Fashioned Cheeseburger image

Steps:

  • Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
  • Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust.
  • Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky!
  • If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
  • If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
  • Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
  • While the meat rests, toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
  • Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!
  • Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
  • Keep your lid handy. Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
  • Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
  • Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
  • Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  • Preheat the oven to 350 degrees F.
  • Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
  • Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
  • Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

1 pound brisket and 1 pound sirloin, coarsely ground together (see Cook's Note)
Kosher salt
Five 1/8-inch-thick slices sharp Cheddar
Freshly ground black pepper
5 burger buns, split
3 tablespoons butter, at room temperature
Ketchup Chutney, recipe follows
Roasted Red Pepper and Walnut Dip (Muhummara), recipe follows
Tomato slices, lettuce leaves, sliced red onion, for fixing up the burgers
3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
One 1-inch thumb fresh ginger, peeled and minced
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup apple cider vinegar
One 14 1/2-ounce can diced tomatoes
2 tablespoons molasses
Kosher salt and freshly ground black pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

PERFECT OLD SCHOOL BURGER RECIPE - (4.5/5)

Provided by SMorrissey

Number Of Ingredients 11



Perfect Old School Burger Recipe - (4.5/5) image

Steps:

  • 1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin. 2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes. 3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute. 4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

Thin Burger
Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer
1 1/4 pounds coarsely ground beef chuck (70 percent lean)
Coarse salt and freshly ground pepper
4 slices American cheese
4 teaspoons unsalted butter, softened
4 potato sandwich rolls
1/4 cup diced white onion
1 dill pickle, thinly sliced
1 cup shredded iceberg lettuce
4 teaspoons yellow mustard

OLD-FASHIONED HAMBURGER STEW

A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.

Provided by SunnyDaysNora

Time 50m

Yield 12

Number Of Ingredients 22



Old-Fashioned Hamburger Stew image

Steps:

  • Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
  • Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
  • Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 27.1 g, Cholesterol 32.3 mg, Fat 13 g, Fiber 4.3 g, Protein 10.7 g, SaturatedFat 4.6 g, Sodium 766.9 mg

2 tablespoons olive oil
1 pound ground beef
1 medium onion, diced
2 large russet potatoes, peeled and diced into 1/4-inch pieces
1 (15 ounce) can tomato puree
1 (14.5 ounce) can fire-roasted diced tomatoes
13 ½ cups water , divided
3 tablespoons Italian seasoning
2 tablespoons beef bouillon granules
2 tablespoons cooking sherry
2 teaspoons minced garlic
2 teaspoons Sriracha sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon dried rosemary
1 teaspoon salt
2 large bay leaves
¼ cup all-purpose flour
3 cups frozen mixed vegetables

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.

Provided by Bibi

Time 1h25m

Yield 6

Number Of Ingredients 17



Old-Fashioned Hamburger and Vegetable Stew image

Steps:

  • Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
  • Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
  • Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
  • Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 29.4 g, Cholesterol 65.8 mg, Fat 12.8 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 267.5 mg, Sugar 8.5 g

1 ¼ pounds 85% lean ground beef
1 medium onion, cut into 1/2-inch pieces
1 cup 1/2-inch pieces celery
2 tablespoons minced garlic
1 (32 ounce) carton beef stock
1 ½ cups peeled and chopped carrots
5 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh sage
1 piece cooking twine
1 large bay leaf
salt and ground black pepper to taste
2 cups chopped red potatoes
1 ½ cups 1-inch cut fresh green beans
1 ½ cups frozen yellow corn kernels, thawed
1 (14.5 ounce) can diced tomatoes, drained

OLD FASHIONED HAMBURGER

This is the way they used to be. 1/4 pound, char grilled, all beef, only with a little mayo, lettuce, onion, tomato, and pickles on a good bun with lots of nice, cheddar cheese.

Provided by declanunexpected

Categories     Lunch/Snacks

Time 20m

Yield 4 Burgers, 2-4 serving(s)

Number Of Ingredients 10



Old Fashioned Hamburger image

Steps:

  • 1. Shape the beef into 4 1/4 lb. balls. Flatten them until about 1/4 inch. season with season-all.
  • 2. Get a pan medium-hot and add the onions. Salt then let cook for 10 minutes, until brown.
  • 3. Get a grill hot then put the burgers down. cook 3 minutes then flip. Cook 2 minutes then add a palmful cheddar and cook 1 more minute.
  • 4. Wile burger is cooking, toast the buns and spread on some mayo. Put a lettuce leaf on the bottom, then tomato and pickle slices on top.
  • 5. Slide the burgers onto the buns and top with the molten-hot onions. Enjoy!

Nutrition Facts : Calories 715.3, Fat 52.7, SaturatedFat 25.2, Cholesterol 213.6, Sodium 500.6, Carbohydrate 0.7, Sugar 0.3, Protein 56.2

1 lb ground beef, with lots fat
iceberg lettuce
tomatoes, slices
mayonnaise
yellow onion, slices
good quality dill pickle slices
Season-All salt
kosher salt
good quality hamburger bun with sesame seeds
1 cup shredded cheddar cheese

IMPOSSIBLY EASY CHEESEBURGER PIE

It may seem as though making this recipe is pure kitchen magic, but it's the dish's down-to-earth goodness that keeps people coming back to this easy cheeseburger pie recipe year after year. No wonder it's a top-rated favorite among thousands-yes, thousands!-of home cooks.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7



Impossibly Easy Cheeseburger Pie image

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • Bake about 25 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 325, Carbohydrate 11 g, Cholesterol 135 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

THE PERFECT BASIC BURGER

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Provided by Lindsay Perejma

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 5



The Perfect Basic Burger image

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
  • Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

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