Name: Cheeseburger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Ground Chuck (80/20); 4 pieces Brioche Buns; 4 slices Sharp Cheddar Cheese; 1 tsp Kosher Salt; 0.5 tsp Black Pepper; 1 tbsp Vegetable Oil; 0.25 cup Mayonnaise; 1 tbsp Yellow Mustard; 1 tbsp Ketchup; 0.5 tsp Garlic Powder; 0.5 cup Iceberg Lettuce; 4 slices Tomato; 0.5 small Red Onion

Main Dishes

Cheeseburger

Savor the perfect blend of juicy, seasoned ground chuck seared to perfection and topped with gooey melted cheddar on a toasted brioche bun. This cheeseburger is finished with our secret tangy sauce and crisp garden-fresh toppings for a truly gourmet experience.

Prep

15m

Cook

10m

Serves

Calories

680kcal

Qty	Ingredient
1.5 lbs 680 g	Ground Chuck (80/20)
4 pieces 4 pieces	Brioche Buns
4 slices 4 slices	Sharp Cheddar Cheese
1 tsp 5 g	Kosher Salt
0.5 tsp 2 g	Black Pepper
1 tbsp 15 ml	Vegetable Oil
0.25 cup 60 ml	Mayonnaise
1 tbsp 15 ml	Yellow Mustard
1 tbsp 15 ml	Ketchup
0.5 tsp 2 g	Garlic Powder
0.5 cup 50 g	Iceberg Lettuce
4 slices 4 slices	Tomato
0.5 small 0.5 small	Red Onion

2 Method

Step 1. In a small bowl, whisk together mayonnaise, mustard, ketchup, and garlic powder to create the secret sauce. Set aside.

Step 2. Divide the cold ground beef into four equal portions and gently shape them into balls without overworking the meat.

Step 3. Heat a cast-iron skillet or griddle over medium-high heat with a light coating of vegetable oil.

Step 4. Place the beef balls on the hot skillet and use a heavy, flat spatula to smash them down until they are about 1/2 inch thick.

Step 5. Season the patties generously with salt and pepper. Cook for 2-3 minutes until a deep brown crust forms.

Step 6. Flip the patties and immediately top each with a slice of cheddar cheese. Cook for another 1-2 minutes until the cheese is melted and the burger is cooked through.

Step 7. Lightly toast the brioche buns on the griddle until golden brown.

Step 8. Assemble by spreading a generous layer of sauce on the bottom bun, adding the patty, shredded lettuce, tomato, onion, and the top bun.

·
Use 80/20 ground chuck for the perfect balance of fat and flavor; leaner meat will result in a dry burger.
·
Keep the beef balls in the refrigerator until the very moment you are ready to cook to ensure the fat stays solid for a better sear.
·
Do not flip the burger more than once. You need consistent contact with the heat to develop a proper 'crust'.
·
Let the burgers rest for 2 minutes before serving so the juices can redistribute inside the meat.

? FAQ

Can I use a different type of cheese?

Absolutely. While sharp cheddar is classic, American cheese offers superior meltability, and Pepper Jack adds a nice kick.

What is the best way to toast the buns?

Spread a tiny bit of butter on the cut side of the buns and place them on the griddle for 30-60 seconds until golden.

How do I know when the burger is done?

For a medium burger, look for an internal temperature of 145°F. For well-done, aim for 160°F.

Can I make these on a backyard grill?

Yes, but you won't be able to 'smash' them easily on grates. Shape them into flat patties first and make an indentation in the center with your thumb to prevent bulging.