Jesse Kelly Burger Recipe | Delicious and Easy to Make

Making an acceptable hamburger is a step forward in improving your cooking skills. When it comes to making the perfect hamburger, what could be better than starting with a good old Jesse Kelly burger? This Jesse Kelly hamburger recipe is fairly minimal with basic ingredients and the cooking method is not that complex. It’s just so beginner-friendly that you want to make more.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Jesse Kelly Burger Recipe

Ingredients

• Ground beef — 1 pound.
• Onion — ⅓ cup, diced.
• Garlic — ¾ tbsp., minced.
• Hamburger buns — 4.
• Cheddar cheese — 1 cup, shredded.
• Mustard — 1½ tbsp.
• Ketchup — ⅓ cup.
• Salt and pepper — to taste.

Instructions

1. In a mixing bowl, mix well the ground beef, cheddar, onion, garlic, salt, and pepper.

2. Form the mixture into about four patties.

3. For medium-well, cook for 6-7 minutes per side. Remember to flip the patties to make sure both sides are evenly cooked.

4. Mix the ketchup and mustard in a mixing bowl.

5. Serve with the condiment mix and hamburger buns.

Substitutions

• Condiments — A standard Jesse Kelly cheeseburger recipe is as minimal as hamburgers go, but if you want something more filling, feel free to add more condiments. Tomatoes, iceberg lettuce, and pickles are classic go-to condiments when it comes to burgers, and you might notice their absence here. If staying true to the original version is not a high priority for you, go ahead and add some. It will still taste great, though it’ll be further from the original one. Mayonnaise and barbecue sauce would be great in this recipe, too.

• Onion and garlic — Though we opted for fresh minced garlic and diced onion, you can swap them with granulated dry versions.

Variations

• Ground poultry — Since this is a copycat recipe, we’d rather stay as true as possible to the original version. If you find yourself short of ground beef, and if you’re truly desperate, ground poultry makes a good substitute for the former. Both ground chicken and ground turkey work well, and they have a similar texture to ground beef.

Equipment

• Medium-sized mixing bowl.

• Measuring spoons and cups. 

• Grill. (Although you can use a skillet if needed)

Storage

• Cover the leftover Jesse Kelly burgers tightly when storing, or place them in a zip-lock bag.

Tips

• Less is more — Do not overwork the hamburger patties. Gently shape and fold them without overdoing them.

• Size matters — Your burger patties should be adjusted to the size of your buns.

• Mind the ratio — When it comes to grilling burgers, one thing you should keep in mind is the fat ratio. 80% meat and 20% fat is the most common and ideal one. This shouldn’t be a problem as most hamburger meats sold in grocery stores are usually an 80/20 mix.

• Clean the grill — Get a grill brush and scrape that grill. Oiling the grill would also be nice if you have the time and energy for it.