Cheeseburger

Cut the bread in half, transfer to 4 plates and set aside. You can heat the loaves in the oven quietly.

In a bowl, place the meat, water, oil and mix quickly with your hands.

Divide into 4 balls and flatten, forming the hamburger. Remember that it shrinks when cooking, so it should be slightly larger than the bread's diameter.

Make a mark right in the middle of the meat. When it cooks, it puffs up and, without the mark, the hamburger is bulged.

Spread some oil in a large, non-stick frying pan with a lid.

Place over high heat.

Season one side of the hamburgers generously with salt. Turn and season the other side. If desired, season with freshly ground black pepper.

When the skillet is very hot, place the meat and cover. Let it brown for 1 minute and turn. For a rare burger, leave in total 4 minutes, turning from minute to minute.
For the hamburger to the point, it is 6 minutes in total. At the last minute, place the cheddar cheese on top and drizzle with a spoonful of water in the middle of the skillet. Cover again.

Do not press the hamburger against the refrigerator while it is grilling!

With the help of a spatula, place the hamburgers on the buns and serve next. Let the meat rest for a minute before eating.

Serve hot with a portion of chips and a good appetite!