Leigh

Hawaiian burger

Posted on by Leigh

Hawaiian burger

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 688kcal

Ingredients

Burger Patties

  • 500 g beef mince
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Pineapple Salsa

  • 200 g fresh pineapple diced
  • 1/2 small red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 small jalapeño pepper finely chopped (optional, adjust to taste)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Assembly

  • 4 burger buns
  • 4 slices swiss cheese
  • 4 slices bacon cooked
  • 4 tbsp mayonnaise
  • 4 tbsp teriyaki sauce
  • lettuce leaves
  • tomato slices

Instructions

  • Start by preparing the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red and green bell peppers, jalapeño (if using), lime juice, cilantro, salt, and pepper. Mix well, then refrigerate the salsa while you prepare the burgers.
  • In a separate bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika. Gently mix until the seasonings are evenly distributed. Divide the mixture into four equal portions and shape them into burger patties.
  • Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of Swiss cheese on each patty and let it melt.
  • While the burgers are cooking, you can toast the burger buns on the grill or in a toaster until they are lightly browned.
  • To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
  • Place a cooked burger patty with melted cheese on top of the tomato. Add a slice of cooked bacon on each patty.
  • Spoon a generous portion of the pineapple salsa over the bacon.
  • Drizzle about a tablespoon of teriyaki sauce over the pineapple salsa.
  • Finally, place the top half of the bun over the burger to complete the assembly.
  • Serve your delicious Hawaiian burgers immediately with your favorite side dishes, such as french fries or coleslaw.
    Enjoy your homemade Hawaiian burgers with all the tropical flavors!
Nutrition Facts
Hawaiian burger
Serving Size
 
1 Serving
Amount per Serving
Calories
688
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
18
g
Cholesterol
 
109
mg
36
%
Sodium
 
1530
mg
67
%
Potassium
 
664
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
75
mg
91
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Corn dogs

Posted on by Leigh

Corn dogs

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 284kcal

Ingredients

Batter

  • 150 g cornmeal
  • 150 g all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 240 ml milk
  • 1 egg large

Corn Dogs

  • 8 hot dogs
  • 8 wooden skewers
  • oil for frying

Instructions

  • Insert wooden skewers into each hot dog, leaving about 2-3 cm (1 inch) exposed at one end. This will make them easier to dip and fry.
  • In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk and egg.
  • Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be smooth and thick enough to coat the back of a spoon.
  • Fill a deep frying pan or a pot with enough oil to submerge the corn dogs. Heat the oil to 180°C (350°F).
  • Dip each hot dog into the batter, swirling it around to coat evenly. Allow any excess batter to drip off.
  • Carefully place the coated hot dogs into the hot oil, one or two at a time, depending on the size of your frying vessel. Be cautious not to overcrowd the pan.
  • Fry the corn dogs for about 3-4 minutes, turning them occasionally, until they are golden brown and crispy.
  • Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve your homemade corn dogs with ketchup, mustard, or your favorite dipping sauce.
    Enjoy your homemade corn dogs!
Nutrition Facts
Corn dogs
Amount per Serving
Calories
284
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
530
mg
23
%
Potassium
 
200
mg
6
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
80
IU
2
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate keto muffins

Posted on by Leigh

Double chocolate keto muffins

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 muffins
Calories: 244kcal

Ingredients

  • 100 g almond flour
  • 25 g cocoa powder
  • 30 g chocolate chips unsweetened (or 90% dark chocolate, chopped)
  • 50 g erythritol powdered (or your preferred keto-friendly sweetener)
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs large
  • 60 ml almond milk (unsweetened)
  • 60 g unsalted butter melted
  • 1 vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  • In a medium-sized mixing bowl, combine the almond flour, cocoa powder, unsweetened chocolate chips (or chopped dark chocolate), powdered erythritol, coconut flour, baking powder, and salt. Mix well to combine.
  • In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Make sure everything is well incorporated.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your double chocolate keto muffins as a delicious low-carb treat!
    These muffins are keto-friendly, but be sure to calculate the exact nutritional information based on the specific ingredients you use, especially if you're closely monitoring your carb intake.
Nutrition Facts
Double chocolate keto muffins
Serving Size
 
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
103
mg
34
%
Sodium
 
258
mg
11
%
Potassium
 
111
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
369
IU
7
%
Calcium
 
131
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry muffin

Posted on by Leigh

Blueberry muffin

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 359kcal

Ingredients

  • 250 g all-purpose flour
  • 150 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120 ml vegetable oil
  • 240 ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g fresh blueberries

Instructions

  • Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it with a bit of oil or butter.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients together thoroughly.
  • In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Carefully fold in the fresh blueberries into the batter. Be gentle to avoid crushing the berries.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups in your tin. Fill each cup about 2/3 full.
  • Bake in the preheated oven for approximately 20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
  • Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
  • After cooling in the tin, transfer the muffins to a wire rack to cool completely.
  • Enjoy your homemade blueberry muffins!
    These muffins are best enjoyed fresh but can be stored in an airtight container for a couple of days. You can also freeze them for longer storage, and simply reheat in the oven or microwave when you're ready to enjoy them again.
Nutrition Facts
Blueberry muffin
Amount per Serving
Calories
359
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Cholesterol
 
44
mg
15
%
Sodium
 
373
mg
16
%
Potassium
 
110
mg
3
%
Carbohydrates
 
48
g
16
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
6
g
12
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
107
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon poppy seed muffin

Posted on by Leigh

Lemon poppy seed muffin

Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 people
Calories: 282kcal

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter melted and cooled
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 vanilla extract

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  • In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Mix them together until well combined.
  • In another bowl, whisk together the eggs, plain yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until well blended.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
  • While the muffins are baking, you can prepare the optional glaze. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth glaze.
  • Once the muffins are done, remove them from the oven and allow them to cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
  • If desired, drizzle the lemon glaze over the cooled muffins.
  • Enjoy your homemade lemon poppy seed muffins!
    These muffins are perfect for breakfast, brunch, or as a tasty snack. The combination of lemon and poppy seeds gives them a delightful, zesty flavor.
Nutrition Facts
Lemon poppy seed muffin
Amount per Serving
Calories
282
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
62
mg
21
%
Sodium
 
227
mg
10
%
Potassium
 
97
mg
3
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
117
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pancakes

Posted on by Leigh

Pancakes

Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 692kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 300 ml buttermilk
  • 50 ml milk
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Instructions

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix them together until well combined.
  • In a separate bowl, whisk the eggs. Then, add the buttermilk, milk, melted butter, and vanilla extract (if using). Mix well until all the wet ingredients are thoroughly combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter. Overmixing can make the pancakes tough.
  • Place a non-stick frying pan or griddle over medium-high heat. Add a small amount of butter or oil and let it melt and coat the pan evenly.
  • Once the pan is hot, ladle about 1/4 cup (60 ml) of the pancake batter onto the pan for each pancake. You can adjust the amount depending on how large you want your pancakes to be.
  • Cook the pancakes until you see bubbles forming on the surface, and the edges start to look set. This usually takes about 2-3 minutes.
  • Carefully flip the pancakes with a spatula and cook the other side for an additional 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the cooked pancakes to a plate and keep them warm. You can also place them in a preheated oven at a low temperature (around 100°C or 200°F) while you cook the remaining pancakes.
  • Continue cooking pancakes with the remaining batter, adding more butter or oil to the pan as needed.
  • Serve your delicious pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.
    Enjoy your homemade pancakes!
Nutrition Facts
Pancakes
Amount per Serving
Calories
692
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
214
mg
71
%
Sodium
 
1318
mg
57
%
Potassium
 
419
mg
12
%
Carbohydrates
 
98
g
33
%
Fiber
 
3
g
13
%
Sugar
 
22
g
24
%
Protein
 
22
g
44
%
Vitamin A
 
885
IU
18
%
Calcium
 
370
mg
37
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak strip sandwich with cheese sauce

Posted on by Leigh

Steak strip sandwich with cheese sauce

Print

Pin
Rate

Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 536kcal

Ingredients

Steak strips

  • 500 g Steak thinly sliced into strips
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 sliced of your favorite bread or baguette

Cheese sauce

  • 2 tbspn butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • cheddar cheese grated
  • mozzarella cheese grated (optional for extra creaminess)
  • salt and pepper to taste

Instructions

Marinate and Cook the Steak Strips:

  • In a bowl, combine the sliced beef, minced garlic, olive oil, salt, and black pepper. Mix well and let it marinate for about 15-30 minutes.
  • Heat a non-stick skillet over medium-high heat.
  • Add the marinated steak strips to the hot skillet and cook for 2-3 minutes per side or until they reach your desired level of doneness.
  • Remove the steak strips from the skillet and set them aside.

Prepare the Cheese Sauce:

  • In a medium saucepan, melt the butter over medium heat.
  • Stir in the flour to create a roux. Cook the roux for about 1-2 minutes, stirring constantly until it turns a light golden color.
  • Gradually whisk in the milk, ensuring there are no lumps in the sauce. Continue to whisk until the mixture thickens, which should take about 3-5 minutes.
  • Reduce the heat to low and stir in the grated cheddar and mozzarella cheese until the sauce is smooth and the cheese is fully melted.
  • Season the cheese sauce with salt and white pepper to taste. Keep it warm on low heat, stirring occasionally.

Assemble the Steak Strip Sandwich:

  • Toast the slices of bread or baguette to your preference.
  • Place a portion of the cooked steak strips on one slice of bread.
  • Pour a generous amount of the cheese sauce over the steak strips.
  • Top with another slice of bread to make a sandwich.

Serve:

  • Serve your steak strip sandwich with extra cheese sauce on the side for dipping, if desired.
  • Enjoy your delicious steak strip sandwich with cheese sauce while it's warm!

    Feel free to adjust the ingredients and measurements to suit your taste and appetite. Enjoy your meal!

Nutrition Facts
Steak strip sandwich with cheese sauce
Amount per Serving
Calories
536
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
100
mg
33
%
Sodium
 
374
mg
16
%
Potassium
 
514
mg
15
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
33
g
66
%
Vitamin A
 
309
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
156
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sloppy joe

Posted on by Leigh

Sloppy joe

Print

Pin
Rate

Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 402kcal

Ingredients

Sloppy Joe Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 1 small green bell pepper finely chopped (about 100g)
  • 2 garlic cloves minced
  • 1 can crushed tomatoes (400g)
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • olive oil for cooking

Serving

  • Burger buns or rolls

Instructions

  • Heat a large skillet or frying pan over medium heat. Add a little olive oil to coat the bottom.
  • Add the finely chopped onions and green bell pepper to the skillet. Sauté for about 3-4 minutes until they start to soften.
  • Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
  • Push the vegetables to one side of the skillet and add the ground beef to the other side. Cook the beef, breaking it up with a spatula as it browns. Cook until it's no longer pink, usually around 5-7 minutes.
  • Once the beef is cooked, mix it with the sautéed vegetables in the skillet.
  • Stir in the crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, chili powder, paprika, salt, and pepper. Mix well to combine all the ingredients.
  • Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the mixture to thicken.
  • While the sloppy joe filling is simmering, you can prepare your burger buns or rolls by toasting them lightly if desired.
  • Once the filling has thickened to your liking, taste and adjust the seasoning if needed. Add more salt, pepper, or chili powder to suit your taste.
  • To serve, spoon the sloppy joe mixture onto the bottom halves of the burger buns or rolls. Top with the other half of the buns.
  • Serve hot, and you can also add cheese slices, coleslaw, or pickles as toppings if desired.

    Enjoy your homemade sloppy joes with metric measurements!

Nutrition Facts
Sloppy joe
Amount per Serving
Calories
402
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
89
mg
30
%
Sodium
 
407
mg
18
%
Potassium
 
860
mg
25
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
24
g
48
%
Vitamin A
 
627
IU
13
%
Vitamin C
 
15
mg
18
%
Calcium
 
86
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cheese burger

Posted on by Leigh

Cheese burger

Print

Pin
Rate

Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 443kcal

Ingredients

Burger Patties

  • 500 g beef mince (80% lean)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Burger Toppings

  • 4 slices of cheddar cheese
  • 4 hamburger buns
  • lettuce leaves (optional)
  • tomato slices (optional)
  • onion sliced (optional)
  • pickles (optional)
  • tomato sauce/ketchup (optional)
  • mustard (optional)
  • mayonnaise (optional)

Instructions

Prepare the Burger Patties:

  • In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder.
  • Divide the mixture into 4 equal portions and shape them into burger patties. Make them slightly larger than your burger buns since they will shrink as they cook.
  • Place a thumbprint indentation in the center of each patty to prevent it from puffing up while cooking. This ensures even cooking.

Cook the Burger Patties:

  • Heat a grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
  • Place the burger patties on the hot grill or skillet.
  • Cook the patties for about 3-4 minutes per side for medium-rare, or longer if you prefer your burgers more well-done.
  • During the last minute of cooking, add a slice of cheddar cheese to each patty and cover the pan or grill with a lid to melt the cheese.

Prepare the Burger Buns:

  • While the patties are cooking, lightly toast the hamburger buns on the grill or in a toaster until they are golden brown.

Assemble the Cheeseburgers:

  • Place a lettuce leaf on the bottom half of each toasted bun.
  • Add a burger patty with melted cheese on top of the lettuce.
  • Top each patty with tomato slices and onion slices.
  • If desired, add pickles for extra flavor.
  • Spread tomato sauce/ketchup, mustard, and mayonnaise on the top half of the buns, or use your preferred condiments.

Complete the Burgers:

  • Place the top half of the bun with condiments on top of the assembled ingredients to create a burger.

Serve:

  • Your delicious homemade cheeseburgers are now ready to serve. Enjoy them while they're hot!

    Feel free to customize your cheeseburgers with additional toppings like bacon, avocado, or sautéed mushrooms, and serve them with your favorite side dishes, such as french fries or coleslaw.

Nutrition Facts
Cheese burger
Amount per Serving
Calories
443
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
11
g
Cholesterol
 
90
mg
30
%
Sodium
 
598
mg
26
%
Potassium
 
396
mg
11
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
11
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.