American · Main · Easy
Classic Cheeseburger
A juicy beef patty with melted cheddar, crisp lettuce, and all the fixings on a toasted bun. The burger every other burger is measured against.
The whole recipe in 60 seconds
Classic Cheeseburger, in 5 ideas
- 80/20 ground beef is the sweet spot: enough fat for juicy flavor without falling apart.
- The thumb dimple keeps patties from puffing up into meatballs on the heat.
- Do not press the patty with a spatula while cooking, you squeeze out the juice.
- Toast the buns, it creates a barrier so the juices do not make them soggy.
- Let the patty rest 2 minutes before serving so the juices redistribute.
What you need
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 slices cheddar cheese
- 4 hamburger buns
- 2 tbsp butter, softened
- 4 lettuce leaves
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 4 tbsp mayonnaise
- 2 tbsp yellow mustard
- 8 pickle slices
How to make it
Directions
- Divide the ground beef into 4 equal portions and gently shape into patties about 3/4 inch thick. Press a small dimple into the center of each patty with your thumb.
- Season both sides of each patty generously with salt and pepper.
- Heat a cast iron skillet or grill over medium high heat. Cook the patties for 3 to 4 minutes per side for medium.
- In the last minute of cooking, place a slice of cheddar on each patty and cover the pan to melt.
- Butter the cut sides of the buns and toast them in the skillet until golden, about 1 minute.
- Spread mayo and mustard on the buns. Add lettuce, the cheeseburger patty, tomato, onion, and pickles. Serve right away.
Buy ground beef in bulk and freeze extra patties between sheets of parchment paper. Homemade frozen patties beat store bought every time and cost half as much.