Name: Classic Cheeseburgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs Ground Beef (80/20 blend); 4 slices Cheddar Cheese; 4 units Brioche Buns; 1 tbsp Unsalted Butter; 1 tsp Kosher Salt; 0.5 tsp Black Pepper; 4 leaves Iceberg Lettuce; 1 unit Large Tomato; 0.5 unit Red Onion; 8 slices Dill Pickle Slices

"Experience the perfect balance of savory beef, melted cheddar, and fresh toppings in this timeless American favorite. This recipe yields juicy, flavor-packed patties every single time, whether you are grilling outdoors or using a stovetop skillet."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Ground Beef (80/20 blend)
4 slices 4 slices	Cheddar Cheese
4 units 4 units	Brioche Buns
1 tbsp 14 g	Unsalted Butter
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper
4 leaves 4 leaves	Iceberg Lettuce
1 unit 150 g	Large Tomato
0.5 unit 50 g	Red Onion
8 slices 8 slices	Dill Pickle Slices

2 Instructions

Preheat your grill or a heavy cast-iron skillet to medium-high heat.

Gently divide the ground beef into four equal portions (approximately 6 ounces each) and shape them into patties about 1 inch thick. Do not overwork the meat.

Use your thumb to create a shallow indentation in the center of each patty to prevent it from bulging while cooking.

Generously season both sides of the beef patties with salt and black pepper just before they hit the heat.

Place the patties on the grill or skillet. Cook for 3-4 minutes on the first side until a nice crust forms.

Flip the patties and cook for another 3 minutes. During the final minute of cooking, place a slice of cheese on each patty and cover with a lid to ensure it melts perfectly.

While the meat finishes, lightly butter the cut sides of the buns and toast them until golden brown.

Assemble the burgers by placing the cheesy patties on the toasted bottom buns, then layer with lettuce, tomato, onion, and pickles. Finish with your favorite condiments and the top bun.

·
Keep the meat as cold as possible until it is time to form the patties to prevent the fat from melting.
·
Avoid pressing down on the patties with a spatula, as this forces out the juices and results in a drier burger.
·
Use an 80/20 meat-to-fat ratio for the perfect balance of flavor and moisture.
·
Let the burgers rest for 2-3 minutes before serving to allow the juices to redistribute.

? Frequently Asked Questions

What is the best type of cheese for a cheeseburger?

Sharp cheddar is classic for flavor, but American cheese is the best for a smooth, creamy melt. Swiss or Pepper Jack are also excellent choices for variety.

How do I know when my burger is done?

For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, 145°F (63°C), and for well-done, 160°F (71°C).

Can I make these in the oven?

Yes, you can bake them at 400°F (200°C) on a rack over a baking sheet for about 10-15 minutes, adding cheese in the last minute.

Should I mix salt into the ground beef?

No, only season the surface. Mixing salt into the meat can dissolve proteins and lead to a tough, rubbery texture similar to sausage.

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