Frying a cheeseburger is absolutely possible, though it requires some special considerations compared to grilling or pan-frying a burger. In the opening paragraphs, we’ll quickly cover the basics of frying burgers, the benefits and drawbacks, and what you need to make it work.
What is a fried cheeseburger?
A fried cheeseburger is a cheeseburger that has been deep fried in oil rather than cooked on a grill or in a pan. The burger patties are formed and refrigerated until firm, then dipped into a wet batter before being carefully lowered into a pot or deep fryer filled with hot oil (around 350-375°F). The burgers fry for 2-3 minutes until the batter is golden brown and crispy and the burger is cooked through. Fried cheeseburgers are often served alongside french fries, onion rings, and creamy coleslaw.
Pros and cons of deep frying burgers
Deep frying can give burgers a tantalizing crunch and locks in juiciness, but the technique also carries some drawbacks:
Pros:
- Crispy, crunchy exterior from the batter
- Juicy, moist interior as frying seals in burger juices
- Strong savory flavor as the meat browns in the hot oil
- Fun, indulgent appeal as an out-of-the-ordinary burger style
Cons:
- High in fat and calories compared to grilling
- Longer prep time with forming patties and letting them chill
- Can make a messy kitchen with oil splatters
- May soak up too much oil without the right batter and fry technique
Tips for frying great cheeseburgers
Frying burgers requires a few special considerations for safety and quality:
- Use an instant-read thermometer to maintain oil temp at 350-375°F
- Let burger patties chill in the fridge for at least 30 minutes before frying
- Use a wet batter containing milk, egg, and flour to adhere crisply to the burgers
- Fry burgers in batches without crowding the pot to maintain oil temperature
- Let fried burgers drain on a wire rack or paper towels before serving
- Top with cheese shortly before burgers are done frying so it melts nicely
Essential equipment for frying cheeseburgers
Frying burgers at home safely requires having the right gear:
- A deep fryer or heavy pot – You need at least 4-6 inches oil depth, so use a tall pot like a Dutch oven or actual electric deep fryer for temperature control.
- Frying thermometer – An instant-read or clip-on thermometer helps you regulate oil temperature for an even fry.
- Metal slotted spoon or spider strainer – Retrieve burgers neatly from the hot oil.
- Tongs – Manipulate and flip burgers in the oil with long tongs.
- Wire cooling rack – Let fried foods like burgers drain.
- Paper towels – Blot fried burgers to absorb excess grease.
Choosing a frying oil
The type of oil you fry in affects flavor, nutrition, and frying performance:
| Oil | Flavor Notes | Smoke Point |
|---|---|---|
| Peanut | Neutral, nutty | 450°F |
| Vegetable | Neutral | 400-450°F |
| Canola | Neutral, versatile | 400°F |
| Corn | Neutral, inexpensive | 450°F |
| Sunflower | Neutral | 440°F |
| Coconut | Subtle coconut flavor | 350°F |
For frying burgers, peanut and vegetable oil are ideal choices with high smoke points and neutral flavors that won’t compete with the burger and toppings. Canola is also excellent. Lower smoke point oils like coconut impart flavor but compromise frying performance.
Choosing a frying batter
The batter or coating determines the texture and flavor of fried cheeseburgers:
| Batter | Description |
|---|---|
| Basic wet batter | Milk + egg + flour. Adheres nicely for a crispy crust. |
| Beer batter | Uses carbonated beer for an ultra light and crunchy fry. |
| Cornmeal | Coarse grain and corn flavor. May fall off easier than wet batters. |
| Panko breadcrumbs | Japanese-style crumbs create an extra crunchy, porous coating. |
| Instant pancake mix | Self-rising and leavening agents built in for easy batter-making. |
For cheeseburgers, a basic wet batter of milk, egg, and flour generously adheres to the patties and fries up tender yet crispy. Beer batter and panko breading also work wonderfully.
Step-by-step instructions for frying cheeseburgers
Frying great cheeseburgers takes a bit of preparation but is easy to execute:
- Form burger patties – Shape ground beef into uniformly sized patties about 4 inches wide and 1/2-inch thick. Refrigerate for 30-60 minutes.
- Prep batter – Make a wet batter (e.g. buttermilk, flour, baking powder). Dip patties into batter to coat both sides.
- Heat oil – Pour 2-4 inches oil in pot or deep fryer. Heat to 350-375°F. Use thermometer to verify.
- Fry patties – Gently add battered patties without overcrowding pot. Fry 2-3 minutes per side until golden.
- Drain and assemble burgers – Drain fried patties on rack. Add cheese if desired. Build burgers and serve!
Serving suggestions
Playing up the indulgent, comfort food appeal of fried burgers opens up some fun serving possibilities:
- Fried cheeseburger sliders – Make mini fried burgers on little buns for bite-sized indulgence.
- Bacon fried cheeseburgers – Top with crispy bacon strips for extra richness.
- Fried patty melt – Serve fried burger patty and melted cheese between slices of grilled rye bread.
- Blue cheese fried burger – Crumble pungent blue cheese over the hot fried patty.
- Fried burger breakfast sandwich – Use fried burger patty in place of sausage or bacon in a breakfast sandwich.
Troubleshooting fried cheeseburgers
| Issue | Solution |
|---|---|
| Soggy batter coating | Batter is too thick. Add more liquid to thin it out. |
| Batter falls off patty | Batter is too thin. Add a bit more flour to thicken it up. |
| Burger patty is underdone | Fry at higher heat and/or longer time. Check internal temp with thermometer. |
| Burger is overly greasy | Let excess oil drain off on rack. Blot with paper towels. |
| Breading burns before burger is done | Oil is too hot. Lower temperature and fry gently. |
Key takeaways on frying burgers
With the right setup and technique, deep frying can put a delightfully crunchy spin on juicy cheeseburgers:
- Chill patties before frying so the crust adheres and shape holds
- Use a wet batter containing milk + egg + flour for ideal binding and frying
- Fry at 350-375°F in peanut oil or other high smoke point oil
- Work in batches to maintain oil temperature for even cooking
- Drain on racks and blot with paper towels to minimize excess grease
Though deep frying sacrifices some health benefits for flavor and texture, enjoying fried cheeseburgers in moderation can be a delicious indulgence.