Recipes · American · Burgers and Sandwiches
Classic Cheeseburger
One serving has 708 kcal and 45 g protein, and at least a fifth of a woman's daily need of cobalamin (148%), zinc (112%), selenium (99%), niacin (79%), phosphorus (78%) and pyridoxine (56%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (336 g)
- Difficulty: Easy
- Diets: Flexitarian, Non-Vegetarian, Halal, Kosher
- Contains: beef, dairy, gluten
Ingredients
- 150 g Beef, ground, raw
- 30 g Cheese, Cheddar
- 20 g Lettuce, green leaf, raw
- 30 g Tomatoes, raw
- 20 g Onions, raw
- 80 g Wheat bun as ingredient in sandwiches
- 1 g Salt, table
- 5 g Butter, NFS
Method
- Prepare the Patty Take the ground beef and form it into a round patty, slightly larger than the bun as it will shrink when cooked. Season both sides of the patty with salt and black pepper.
- Cook the Patty Heat a skillet or grill pan over medium-high heat. Cook the patty for about 3-4 minutes on each side, or until it reaches your desired doneness (e.g., medium, well-done). During the last minute of cooking, place the cheddar cheese slice on top of the patty to melt.
- Prepare the Bun While the patty is cooking, slice the burger bun in half. Optionally, spread butter on the cut sides and toast them on a skillet or grill for about 1 minute until golden.
- Assemble the Cheeseburger Place the bottom half of the bun on a plate. Add lettuce leaves, followed by the cooked patty with melted cheese. Top with tomato slices and red onion rings. Add your preferred condiments (ketchup, mustard, mayo). Place the top bun on and gently press to assemble the burger.
- Serve Serve the cheeseburger warm, alongside fries, salad, or a pickle if desired.
- Best Practices Meat Quality: Use fresh ground beef with 80% lean and 20% fat for juiciness. Cheese Melt: Cover the skillet for a few seconds after adding the cheese to help it melt evenly. Toast the Bun: Toasting enhances the flavor and prevents it from getting soggy. Doneness Check: Use a meat thermometer to ensure the patty reaches 70°C (160°F) for safety.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 708 kcal | 33% |
| Carbohydrates | 40.7 g | |
| Water | 204 mL | |
| Fiber | 5.3 g | 18% |
| Protein | 44.5 g | 93% |
| Tryptophan | 0 g | |
| Threonine | 0.02 g | |
| Isoleucine | 0.02 g | |
| Leucine | 0.02 g | |
| Lysine | 0.02 g | |
| Methionine | 0 g | |
| Cystine | 0 g | |
| Phenylalanine | 0.02 g | |
| Tyrosine | 0.01 g | |
| Valine | 0.02 g | |
| Histidine | 0.01 g | |
| Fat | 40 g | |
| Monounsaturated | 13.2 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 2.1 g | |
| Saturated | 17.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 142 mg | |
| Calcium | 379 mg | 38% |
| Copper | 0.29 mg | 32% |
| Iron | 6 mg | 33% |
| Magnesium | 87.6 mg | 28% |
| Manganese | 0.08 mg | 4% |
| Phosphorus | 545 mg | 78% |
| Potassium | 751 mg | 16% |
| Selenium | 54.3 µg | 99% |
| Sodium | 1,529 mg | |
| Zinc | 9 mg | 112% |
| Thiamin (vitamin B1) | 0.43 mg | 39% |
| Riboflavin (vitamin B2) | 0.56 mg | 51% |
| Niacin (vitamin B3) | 11.1 mg | 79% |
| Pantothenic acid (vitamin B5) | 0.05 mg | 1% |
| Pyridoxine (vitamin B6) | 0.73 mg | 56% |
| Folate (vitamin B9) | 88.5 µg | 22% |
| Cobalamin (vitamin B12) | 3.5 µg | 148% |
| Choline | 120 mg | 28% |
| Vitamin A | 222 µg | 32% |
| Vitamin C | 8.3 mg | 11% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.98 mg | 7% |
| Vitamin K | 35 µg | 39% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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