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Celebrate National Cheeseburger Day


  • By The Newnan Times-Herald
  • |
  • Sep. 17, 2019 - 4:12 PM

Celebrate National Cheeseburger Day

Photo courtesy of jeffreyw/Wikimedia Commons

Grilled cheese-stuffed burger

Today is National Cheeseburger Day, which is celebrated annually.

Putting cheese on burgers became popular in the early 20th century, according to checkiday.com. It is unknown who first thought to add cheese to a burger. Stories of the first addition of cheese to a burger vary from Pasadena, Calif., in the early 1920s to Louisville, Ky., in the 1930s.

To observe the day, here are some cheeseburger recipes to make at home.

Grilled Cheese-Stuffed Burgers

Ingredients:

  • 1 1/2 pounds ground beef
  • 4 ounces Cheddar, cut into 16 small cubes
  • Kosher salt and coarsely ground black pepper
  • 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 4 seeded hamburger buns, split and toasted
  • 4 small leaves romaine lettuce
  • 4 slices sweet onion, such as Vidalia or Maui
  • 1 small vine-ripened tomato, sliced into 4 rounds

Recipe:

  • Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. 
  • Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. 
  • Mix the ketchup and Worcestershire together in a small bowl.
  • Grill the burgers for 5 minutes per side. 
  • Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes.
  • On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries.

(Recipe courtesy: foodnetwork.com)

Cheeseburger Soup

Ingredients:

  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 2 cups cubed cheddar cheese
  • 1 1/2 cups milk
  • 1/4 cup sour cream

Recipe:

  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown.
  • Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  • Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

(Recipe courtesy: allrecipes.com)

Cheeseburger Salad

Ingredients:

  • 2 hamburger buns, split and cut into 3/4 inch strips
  • 1/2 small red onion, chopped
  • 1 pound lean ground beef
  • 1 cup ketchup
  • 1/2 cup finely chopped dill pickle
  • 1 tablespoon prepared yellow mustard
  • 1/2 small red onion, sliced
  • 8 cups chopped lettuce
  • 2 plum tomatoes, chopped
  • 1 cup shredded cheddar cheese

Recipe:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside.
  • Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle and mustard into the beef mixture and mix well.
  • Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes and shredded cheese, and arrange the hamburger bun croutons around the platter.

(Recipe courtesy: allrecipes.com)

Cheeseburgers

Ingredients:

  • 1 1/2 pounds 80% lean ground beef chuck
  • Kosher salt and freshly ground pepper
  • 8 thin slices cheddar cheese (optional)
  • 4 soft sesame buns, split
  • Bibb lettuce and sliced tomato, for topping

Recipe:

  • Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
  • Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
  • Serve the patties on the buns; top with lettuce and tomato.

(Recipe courtesy: foodnetwork.com)

Turkey Cheeseburger

Ingredients:

  • 1 large portobello mushroom cap
  • 1 tablespoon coarsely chopped shallot
  • 3 tablespoons lightly packed fresh parsley
  • 1 1/4 pounds 85% to 93% lean ground turkey
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 8 thin slices manchego or white cheddar cheese
  • 4 English muffins, split
  • Dijon mustard, mayonnaise and sliced avocado, for topping

Recipe:

  • Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
  • Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
  • Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
  • Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

(Recipe courtesy: foodnetwork.com)