Mini Cheeseburger: The US classic from the Muffinform

This recipe is not for diet, eat it on diet-resting days

ingredients for 12 muffins

• For the burgers
• 500 g minced meat
• 2 onions
• 2 tablespoons tomato paste
• 3 slices of processed cheese
• 1 pack batter (for 6 bread rolls)
• 2 tablespoons olive oil
• 2 tablespoons ketchup
• For the topping
• 2 tablespoons ketchup
• 6 gherkins
• 3 slices of processed cheese

Special accessories

• muffin tin
• rolling pin

1. Preheat oven to 190 ° C. Lubricate muffin tin or lay out with paper cups.
2. Peel the onions and finely chop.
3. Heat the olive oil in a pan and sauté the minced meat for about 5 minutes. Add tomato paste, ketchup and onions and fry for another 10 minutes. Add processed cheese and let it melt. Put pan aside.
4. Pluck the dough into individual pieces and cut in half each. Roll out each piece thinly and press into the muffin tin. Fill each with a spoon of minced meat mixture and bake in a hot oven for about 15 minutes.
5. Slice cucumbers for topping. Quarter cheese.
6. Cover muffins with cheese and cucumbers. Spread ketchup over it.

Informations:

A cheeseburger is typically beef hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon.

In fast food restaurants, the cheese used is normally processed cheese, but other cheeses may be used instead, such as cheddar, Swiss, mozzarella, blue cheese, and pepper jack. Also, in rare cases, spinach and olives are added.

"The history of the hamburger appears to be divided into two aspects: the American-type hamburger, with which most people are familiar, and the idea of the hamburger from Hamburg, Germany. The essential difference is in the name and sandwich. Hamburgers may have been inspired in the German city with the profusion of beef from cows in the country terrain. Given the lack of refrigeration, the meat had to be cooked immediately, and the Hamburg beef patties became popular. With the introduction of the bun to sandwich meat patties, the concept of the American classical hamburger became renowned at the start of the nineteenth century. Where and who exactly coined the sandwich idea has faded into history; however, the first-known hamburger restaurant is dated as 1921 in Wichita, Kansas". Jacob, Leah, MA. "Hamburger." Salem Press Encyclopedia, January. Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot", and "experimentally dropped a slab of American cheese on a sizzling hamburger."

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants also claim to have invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930s.

The largest cheeseburger ever made in the world weighed 2,014 pounds (914 kg), "60 pounds [27 kg] of bacon, 50 pounds [22.5 kg] of lettuce, 50 pounds [22.5 kg] of sliced onions, 40 pounds [18 kg] of pickles, and 40 pounds [18 kg] of cheese." The record was broken by Minnesota's Black Bear Casino breaking the previous Cheeseburger record 881 pounds (400 kg).

In the United States, National Cheeseburger Day is celebrated annually on 18 September.

Ingredients

The ingredients used to create cheeseburgers follow similar patterns found in the regional variations of hamburgers. Popular regional toppings include bacon, avocado or guacamole, sliced sautéed mushrooms or onions, cheese sauce and/or chili. Less common ingredients include egg, feta cheese, salsa, jalapeños, and other kinds of chili peppers, anchovies, slices of ham, mustard, gyros meat, or bologna, horseradish, sauerkraut, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, potato chips, a pat of butter, pineapple, and tofu.[citation needed]

A cheeseburger may have more than one hamburger patty and more than one slice of cheese. A stack of two patties is called a double cheeseburger; a triple cheeseburger has three, and a quadruple has four. Some cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.

In an attempt to provide a "kosher cheeseburger", a kosher restaurant in New York City created a controversial cheeseburger variation which replaces cheese with soy cheese.

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type. The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide.

Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be either plain, or coated with condiments such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in restaurants and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.

The sandwich is considered to have been named after John Montagu, 4th Earl of Sandwich, the inventor, it is claimed, of this food combination. The Wall Street Journal has described it as Britain's "biggest contribution to gastronomy".

The modern concept of a sandwich using slices of bread as found within the West can arguably be traced to 18th century Europe. However, the use of some kind of bread or bread-like substance to lie under (or under and over) some other food, or used to scoop up and enclose or wrap some other type of food, long predates the eighteenth century, and is found in numerous much older cultures worldwide.

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah—flat, unleavened bread—during Passover in the manner of a modern wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the seventeenth century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England.

Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the nineteenth century, when the rise of industrial society and the working classes made fast, portable, and inexpensive meals essential. In London, for example, at least seventy street vendors were selling ham sandwiches by 1850; during that decade sandwich bars also became an important form of eating establishment in western Holland, typically serving liver and salt beef sandwiches.

At the same time that the European-style sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early twentieth century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.

In the United States, a court in Boston, Massachusetts ruled in 2006 that a sandwich includes at least two slices of bread and "under this definition, this court finds that the term 'sandwich' is not commonly understood to include burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans." The issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping centre where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops.