Preparation

• To prepare the American buns with beef and cheese burger, we can decide whether to buy the typical pre-packaged buns (burger buns) or make them at home.

  In this case, you will find the recipe by clicking here.

  Then take care of seasoning the minced meat.

  In the recipe I propose, the meat will be cooked in a pan, so it’s advisable to have it minced by the butcher only once.

  This way, the liquids will be better retained, and the final result will be more succulent.

  On a cutting board, thinly slice the onion and do the same with 2 slices of raw bacon.

  Then work the meat with the onion, bacon, sweet paprika, and ground black pepper.

  Form 4 burgers, about 5-5.5 oz each.

  They should be a little wider than the bun you will fill, considering that they will shrink during cooking.

  The height should be about 0.6 inches.

  Compact well, place them on a tray, cover with film, and let the burgers rest in the fridge for a couple of hours.

• Wash a large and ripe tomato and cut it into horizontal slices, removing the top and base.

  Clean the lettuce leaves. The most suitable is curly lettuce, but each person can use their preferred type.

  Remove the toughest or damaged parts and cut the leaf to a size slightly larger than the bun.

  Separately, mix oil, a few drops of red vinegar, and fine salt, emulsify.

  Slice the pickles.

  Peel the potatoes, cut them into sticks, and leave them in water until it’s time to fry them.

  Shortly before assembling the sandwich, fry the potatoes in plenty of hot peanut oil.

  Fry after patting them dry with a kitchen towel to remove water. After cooking, place the fries on absorbent paper, salt, and pepper them.

  Dress the lettuce leaves and tomato slices with the emulsion, then transfer the leaves and tomato to a clean plate, trying to delicately drain them from the liquids.

  Indeed, this emulsion is meant to flavor the raw vegetables but should not soak the bun.

  In a hot non-stick skillet, brown the bacon slices without adding any fats.

  When they’re crispy, they’re ready.

  Once done, in the same pan, wiped and lightly oiled, cook the burgers over high heat for about 3 minutes per side.

  Of course, you can cook the burgers using the fat released in the pan by the bacon.

  The burgers should be placed in the pan only when it’s very hot, allowing the formation of an outer crust.

  As tradition dictates, the inside should remain slightly undercooked.

  You can leave it rare, as it’s beef.

  Otherwise, if using white meats, it is important to cook the burgers thoroughly.

  Cut the buns in half and warm the inside on a large steel or cast iron grill over low heat.

  When the indicated cooking level is reached for the meat, while the burgers are still in the pan, place two slices of cheddar cheese on each of them, cover with a lid, and let melt.

• You’re now ready to assemble the sandwich: on the base, drizzle a desired amount of barbecue sauce, place the burger covered with melted cheese on top.

  Continue with crispy bacon, sliced pickles, lettuce, tomato, and cover with the top of the bun, also drizzled with barbecue sauce inside.

  The homemade American burgers with cheese are ready to be enjoyed.

  Serve with fries and sauces of your choice.