I love a good cheeseburger. It has to have the perfect balance between a juicy and quality burger, the perfect sauce, crispy bacon (yes bacon has to be there), and a soft, airy, fresh bun. And if you are going crazy you can throw in an egg too... fried or grilled. Whichever you prefer.
So off course this is complicated to get. Whenever I eat a cheeseburger at a restaurant I always end up with the feeling that it wasn’t really worth it. Either the meat was not fresh, or it was too dry, or there was not enough cheese, or the bacon was not crispy enough, but most of the time, because the bread is not good: it is too old, or too dry or there’s too much bread compared to the size of the burger, or it is not soft enough. The list could go on and on. Click here if you want a good hamburger buns recipe.
Setting aside the toppings you choose for your burger, the first and most important balance that needs to be established is the one between the meat and the bread. Because the bun is to cheeseburger as bread is to butter. Vital. And this is why I bring to you a really good, pretty straightforward burger bun recipe. I tested other recipes, but either they were too dry (for my taste) or a little too complicated for our first time making bread together. So I went for this one, which I thought was kind of perfect.
Having solved this very important issue, I proceeded to do a little introspection, meditate and be honest about what I like in my burger. You'll probably find this funny, or a little weird even, but I actually prefer it without sauce. Yes you read correctly. No sauce. With one exception only: BBQ sauce. And this is totally new. So, seeing that I am a newly declared fan I have put together a delicious BBQ sauce recipe.
But just to be clear, I love cheeseburger without sauce! I stand by it. :)
Moving on to toppings, these are my chosen ones: provolone cheese (if you can get your hands on it, raclette is a good alternative, as far as cheese is concerned), crispy bacon and caramelized onions. Option 2: A fried egg and no onions. Or you can maybe try both.
I have to come clean and confess this is the first time I've put so much effort in making burgers at home. And it was worth my while. There's no going back now. Not ever.