Classic Cheeseburger

Born in American diners and backyard grills, the classic cheeseburger thrives on a simple hard sear. A loose-formed beef patty meets melted American cheese on a buttered bun, with pickles and crisp lettuce for familiar crunch.

Serves 4

Estimate for one serving

• 620 cal
• 32g protein
• 38g carbs
• 37g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 4 American cheese slices
• 4 hamburger buns, brioche or potato style
• 2 tbsp unsalted butter, softened
• 12 slices dill pickle slices
• 1/4 cup yellow onion, thinly sliced
• 4 iceberg lettuce leaves
• 1/4 cup ketchup
• 2 tbsp yellow mustard

Instructions

1. 1Divide the ground beef into 4 equal portions (4 oz each). Gently form each into a loose ball; do not overwork the meat.
2. 2Heat a large cast-iron skillet or griddle over medium-high heat for 3–4 minutes until very hot.
3. 3While the pan heats, butter the cut sides of the buns with the softened butter.
4. 4Place the beef balls in the hot skillet, leaving space between them. Immediately smash each ball flat with a heavy spatula or burger press to about ¼-inch thickness.
5. 5Season the top of each patty generously with kosher salt and black pepper. Cook undisturbed for 2–3 minutes until a deep brown crust forms on the bottom.
6. 6Flip each patty, lay one slice of American cheese on top, and cook 1–2 minutes more until cheese is melted and internal temperature reaches 160 °F.
7. 7Transfer cooked cheeseburgers to a plate and let rest 1 minute.
8. 8In the same skillet, toast the buttered buns cut-side down for 1–2 minutes until golden.
9. 9Assemble each burger: bottom bun, lettuce leaf, cheeseburger patty, onion slices, pickle slices, a squirt of ketchup and mustard, then top bun.
10. 10Serve immediately with classic sides like fries or potato chips.