Cheeseburger

Classic American Cheeseburger

A diner-style cheeseburger with a deeply seared beef patty, melted American cheese, and the classic fixings on a toasted bun.

Prep

10 min

Cook

10 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) ground beef (80/20 chuck), 80% lean / 20% fat for juiciness; do not use leaner than 85/15
• •4 slices American cheese, or mild cheddar or Swiss
• •4 buns soft burger buns, potato or brioche buns, about 9 cm / 3½ in across
• •1 tsp kosher salt, plus more for seasoning the patties
• •0.5 tsp (½ tsp) freshly ground black pepper
• •1 tbsp neutral oil, for the griddle, if not using a nonstick surface
• •4 leaves green leaf or romaine lettuce, rinsed and dried
• •1 whole ripe tomato, sliced about 5 mm / ¼ in thick
• •0.5 whole (½ whole) yellow onion, sliced into thin rings
• •16 chips dill pickle chips, about 4 per burger
• •4 tbsp (¼ cup) ketchup
• •2 tbsp yellow mustard

Steps

1. 1 Divide the beef into 4 equal portions (about 125 g / 4½ oz each). Gently shape into patties roughly 1.5 cm / ⅝ in thick, slightly wider than the buns since they will shrink. Season both sides generously with salt and pepper just before cooking — do not season ahead or the salt will draw out moisture and toughen the crust.
2. 2 Heat a heavy cast-iron skillet or flat-top griddle over high heat until very hot, about 3–4 minutes. If your pan is not well-seasoned cast iron, lightly film with neutral oil. The surface should be hot enough that a drop of water skitters across it.
3. 3 Lay the patties on the hot surface. For a classic diner-style burger, press each patty flat with a sturdy metal spatula immediately after laying it down to maximize contact and browning. Do not move the patties for 2½–3 minutes so a deep brown crust forms.
4. 4 Flip the patties once. Cook the second side for about 2 minutes for medium (internal temperature 71 °C / 160 °F on an instant-read thermometer) or to your preferred doneness. Cook times vary with thickness; always verify with a thermometer in the center of the patty.
5. 5 Within the first 30 seconds after flipping, place 1 slice of American cheese on each patty. Add a small splash of water (about 1 tbsp / 15 ml) to the pan and immediately cover with a lid or large bowl for 30–45 seconds — the steam melts the cheese so it drapes over the edges rather than sitting on top. Remove the lid and let any liquid evaporate, about 15 seconds.
6. 6 While the patties rest, split the buns and toast the cut sides on the griddle or in a dry skillet over medium-high heat until golden, 1–2 minutes. Lightly toasted buns prevent sogginess.
7. 7 Build the burgers: on the bottom bun, layer ketchup, mustard, a leaf of lettuce, two tomato slices, a few onion rings, and 4 pickle chips. Place the cheeseburger on top, then cap with the top bun. Serve immediately while the crust is crisp and the cheese is still molten.