Trusted Nutritionists

Menu

Perfect Cheeseburgers With Matty Matheson

Here we have Matty Matheson make some very simple cheese burgers.

This recipe is taken from Matty Matheson. Really funny guy, great cook but his food is just too dam heavy. I'll definitely be making a few adjustments.
  • Honest Prep Time: 10 Minutes
  • Cooking Time: 10 Minutes
  • Assembly: 1 Minute
  • Level Of Difficulty: Easy

Ingredients

  • 5 lbs. beef chuck or 5 lbs fresh ground beef from a butcher
  • kosher salt and black pepper, freshly ground
  • 10-12 slices American cheese
  • 2 tablespoons water
  • 10-12 hamburger buns (egg with sesame or brioche)
  • tub butter, softened
  • 1 head iceberg lettuce
  • 2 hot house tomatoes, thinly sliced
  • dill pickles, thinly sliced
  • 1 red onion, thinly sliced
  • ketchup and mustard, to taste

Instructions

  1. Place cast-iron skillet over medium heat for 10 minutes before cooking patties.
  2. Cut and grind meat.
  3. Roll out 7 oz. burger balls and pat them into flat, thick patties, about 1 inch thick.
  4. Season patties with kosher salt and freshly ground black pepper, and place in cast iron pan (with no oil). The fat will render out and you will have a juicier burger from the natural fat still inside the patty. Cook for 4 minutes on one side, then flip.
  5. Add the cheese and pour water into the pan, covering it immediately so that the burgers can steam. Take the lid off after 45 seconds. The cheese should be fully melted.
  6. Butter your buns, and place them in another pan so they get nice and awesome.
  7. On your toasty buns, add cheesy beef patties, iceberg lettuce, tomato, red onion, and pickles, and squeeze some ketchup and mustard on top.
  8. Serve with chips, salad, more pickles or hot peppers, and just eat the fucking burger.

Recipe is adjusted below for you have

Meal Swapper

  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste
  • 900g of fresh white fish (Sea Bass and Halibut are the traditional options)
  • A bag of limes (enough lime juice to soak the fish twice)
  • 1 Tb of chopped red hot pepper
  • 1/2 cup of red bell pepper / capsicum
  • 1 small red onion, thinly sliced
  • 1/2 cup of fresh cilantro
  • Salt to taste

Your Advisor

Okay. Let’s start off with the things we need to change on Matty’s recipe: 1) The butter, 2) The cheese, 3) The fatty beef mince.

You will find alternatives to all of this in the recipe I’ve provided.

You also need to use normal standard buns (stay away from Brioche.. it taste nice but it’s very high in calories.