The Mozza Cheddar Burger is a 2×45 g Beef Burger Patties or 1×90 g Beef Burger Patty topped with both Mozzarella & Cheddar Cheese Slice with Rehydrated Onions, Dill Pickles, Ketchup and Mustard on a Brioche Hamburger Bun. It’s a really nice double Cheeseburger with two types of Cheese.
Hamburger Patties
The Hamburger Patties are made the same way as outlined in my article “How to Make Burgers” with the Burger Mixin below, before portioning and shaping into the Patties. For this burger, either 2×45 g Beef Burger Patties or 1×90 g Beef Burger Patty.
Hamburger Mixin
For every 1 lb. of Ground Beef, add in the following.
- 1 tsp Beef Broth Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
Portion and Shape
Weigh out at 45 g or 90 g and shape and place them on a baking sheet to freeze. They will go straight to the hot pan after they have frozen.
45 g burgers will take about 2 minutes per side to cook. While the 90 g burger will take about 3 minutes per side. Cook until the juices just run clear.
Hamburger Seasoning
My go to is the Salt & Pepper Blend. Sprinkle this on the Patties after one side has been seared.
Salt & Pepper Blend Ingredients
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Brioche Hamburger Buns
You can use regular Hamburger Buns just as well. I recently saw these and decided to pick them up. They’re pretty good.
Brioche Burger Buns
Butter and Toast these up in the skillet right before searing the Burger Patties. These don’t take as long to toast up.
Mozza Cheddar Burger Toppings
Cheese Slices
Both Black Diamond Cheddar & Mozzarella Cheese Slices are used, and they’re pretty good too.
Sliced Cheddar Cheese
Sliced Mozzarella Cheese
Rehydrated Onions
Using dehydrated Onions, just like McDonald’s. They rehydrate up pretty quick too. By the time you are ready to assemble the Burger, the Onions are ready. Just squeeze out the excess water and crumble over the top.
Rehydrated Onion Flakes
Place about 1 tsp of Dehydrated Onion Flakes into a bowl with 2 tsp or more of Water for each Burger.
Dill Pickles
I usually buy the big jars of Dill Pickles to snack on and use whenever Dill Pickle slices are needed. Just remove a Dill Pickle and slice. Use 2–4 slices of Pickles per Burger.
Ketchup
My got to Ketchup is French’s Ketchup. But Heinz Chili Sauce hits very nice too. This is reminiscent of the old style Ketchup served at McDonald’s. Whether it was or not, it reminds me of it.
French’s Ketchup
Heinz Chili Sauce
Mustard
French’s Mustard is also a preferred Mustard. Dijon is pretty good too.
French’s Dijon Mustard
Equipment
- 1 Skillet
Ingredients
- 1 Brioche Hamburger Bun - Buttered and Toasted
- 2×45 g Burger Patties
- 1 Slice Mozzarella Cheese
- 1 Slice Cheddar Cheese
- 1 tsp Dehydrated Onions - Rehydrated in 2 tsp or more of Water
- 2-4 slices Dill Pickles
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Place the dehydrated Onions in a small bowl and add water to rehydrate the Onions.
- Heat a skillet up over medium heat and Butter the Hamburger Buns to toast them in the skillet. Brioche Buns don't need as long to toast as regular Hamburger Buns.
- After the Buns are toasted place the Patties in to sear about 2 minutes per side. After one side is seared and flipped over season with the Salt & Pepper Blend. Once the other side is seared, flip it over to season the other side.
- Assemble the Burger starting with the heel. PattyCheddar Cheese SlicePattyMozzarella Cheese SlicePicklesRehydrated Onions – Squeeze the water outMustard & KetchupWrap in waxed paper to serve later or serve right away.