The Jesse Kelly Burger Recipe: The Perfect Burger

I did something I never thought I’d do. I consider myself to be a burger king. I’ve tried every burger imaginable and have come to the conclusion that a plain 80/20 cooked on a flat iron or in a pan, topped with melted American cheese on a toasted bun is the only way to go. I told myself that I would never stray from the path that had already been laid out for me.

However, peer pressure got the best of me when I heard that this burger had to be tasted from others. So, where are we now? It has become my new “go-to.”

What Is Jesse Kelly Burger?

Jesse Kelly is a burger restaurant in the United States. It was founded in Los Angeles, California in 1975 by Jesse Kelly. The chain has over 200 locations in the United States. The company is owned by Burger King. It is nothing but a cheese burger made off top grade melted American cheese on toasted buns.

History of the Cheeseburger

A cheeseburger is a hamburger that has cheese added to it (with other toppings and ingredients). When cheese is placed on a heated patty, the heat melts it. Lettuce, tomato, onion, pickles, mustard, mayonnaise, and ketchup are all common additions to a cheeseburger.

We don’t know who originated the cheeseburger, just like we don’t know who invented the hamburger. Between the late 1920s and the mid-1930s, it first debuted and became popular. When he was 16, Lionel Sternberger began working at “The Rite Spot,” his father’s sandwich restaurant in Pasadena, California, and it is claimed that he produced the first cheeseburger in 1926. According to one version, he tried out different flavors by putting a slice of American cheese on a hot, freshly made hamburger patty. According to another story, a homeless man passing by suggested Lionel add cheese to his hamburgers.

Why It Is Called Cheeseburger?

It was dubbed a “cheese hamburger” by him. A decade later, a Kaelin’s restaurant in Louisville, Kentucky, coined the term “cheeseburger,” which Louis Ballast of Humpty Dumpty Drive-In patented in 1935.

Cheeseburger Calories and Nutritional Facts

Calories: 300 Cal.

A 100 percent pure beef patty seasoned with just a touch of salt and pepper is the foundation of our basic, classic cheeseburger. A zesty pickle, chopped onions, ketchup, mustard, and a slice of melty American cheese top the McDonald’s Cheeseburger. It’s free of artificial flavors, preservatives, and colors derived from synthetic sources. If you like, you can skip the chemical preservative in our pickle. Explore the McDonald’s burger menu for more tasty burger options.

Nutritional Facts:

• 300Cal. 300Cal. Calories Calories
• 13grams Total Fat (16 % Daily Value) 13g 13grams Total Fat (16 % DV ) Total Fat (16 % Daily Value)
• 32grams Total Carbs (12 % Daily Value) 32g 32grams Total Carbs (12 % DV ) Total Carbs (12 % Daily Value)
• 15grams Protein (30 % Daily Value) 15g 15grams Protein (30 % DV ) Protein (30 % Daily Value)
• Saturated Fat: 6g (29 % DV) 6grams (29 Percent Daily Values )
• Dietary Fiber: 2g (6 % DV) 2grams (6 Percent Daily Values )
• Calcium: 100mg (8 % DV) 100milligrams (8 Percent Daily Values )
• Total Fat: 13g (16 % DV) 13grams (16 Percent Daily Values )
• Total Sugars: 7g 7grams
• Iron: 3mg (15 % DV) 3milligrams (15 Percent Daily Values )
• Cholesterol: 40mg (14 % DV) 40milligrams (14 Percent Daily Values )
• Vitamin D: 0mcg (0 % DV) 0microgram (0 Percent Daily Values )
• Potassium: 220mg (4 % DV) 220milligrams (4 Percent Daily Values )

Jesse Kelly Burger Recipe

Ingredients

• 80/20 beef or fattier
• American cheese
• Garlic powder
• General seasoning (Seasoned salt?)
• Chipotle Tobasco Sauce
• Quality buns
• butter

Instructions

1. Put beef in bowl
2. Dust top with garlic powder
3. Dust with seasoned salt
4. Add generous amount of Tobasco sauce. He said the more the better because the heat burns off. He uses a half bottle per pound.
5. Make thin patties
6. Cook on flattop
7. As soon as it starts sizzling, flip
8. Immediately add cheese
9. Place on toasted buns
10. Do NOT need any condiments or toppings.

The 10 Burger Types You Need To Try

1. Luger Burger – Peter Luger Steakhouse – Brooklyn, NY

It takes a special burger to keep us from ordering a steak at Peter Luger Steakhouse, and this is it. The Luger Burger, which is available until 3:45 p.m. every day, comes with extra thick bacon (not an exaggeration) and more than a half pound of meat.

2. Le Pigeon Burger – Le Pigeon – Portland, OR

The smokey flavor of the grilled Le Pigeon Burger is heightened by each topping. Gabriel Rucker adds Tillamook white cheddar, lettuce slaw, pickled onions, ketchup, mayo, and mustard to the mix. Also outstanding is the ciabatta bun.

3. Double Animal Style – In-N-Out Burger – Multiple Locations

This is one of the items on the secret menu that isn’t that secret after all. When you upgrade to “Animal Style,” you’ll get more pickles, a larger spread of grilled onions, and they’ll fry mustard onto your patties.

4. The Original Burger – Louis’ Lunch – New Haven, CT

Forget about all the crazy toppings and cutting-edge techniques you’ve seen elsewhere; this is how the burger was meant to be. The restaurant claims to have created and served the first hamburger sandwich in the United States in 1900, and they still serve them the same manner they did then.

5. Whiskey King Burger – Village Whiskey – Philadelphia, PA

Jose Garces serves up this $26 plate of insanity over at Village Whiskey in Philly. It’s topped with maple bourbon glazed cipollini, bleu cheese, bacon, and a bit of foie gras. Sweet, fatty, and decadent.

6. The Company Burger – The Company Burger – New Orleans, LA

The Company Burger from the same-named restaurant has scores of honors under its greasy belt and is a must-try if you’re in New Orleans. There are two patties and a lot of flavor in this burger.

7. Chargrilled Burger with Roquefort Cheese – The Spotted Pig – New York, NY

This burger is not just one of the greatest in New York, but also one of the best in the country, thanks to the tanginess of the cheese and the absolutely excellent bun.

8. Dyer’s Deep-Fried Burger – Dyer’s Burgers – Memphis, TN

Every burger from Dyer’s is like biting into a juicy piece of history, fried in the same grease since 1912 (really). Each fried burger comes with mustard, onion, and pickles, and is well worth any health risks.

9. The Lola Burger – B Spot – Multiple locations, OH

Michael Symon’s innovation is flat-out excellent, hovering somewhere between a McDonald’s breakfast sandwich and a gourmet hamburger. It’s delicious any time of day with a runny egg, spicy ketchup, and a touch of bacon.

10. Cheeseburger – Au Cheval – Chicago, IL

Just remember that a single is a double and a double is a triple at Chicago’s Au Cheval. Outside of that, the burger is fairly straightforward, but damn amazing. Easily one of the best in the country.