Classic American Cheeseburger
A properly cooked cheeseburger is all about the sear, the fat ratio, and restraint. With just salt and pepper, a hot skillet, and quality cheese, this burger tastes like the best diner classic—made at home.
Use 80/20 ground beef for juiciness. Form loose balls and smash gently in the pan for a deep crust. Avoid overmixing the meat; compacting leads to dense patties. Toast the buns in the same pan so they absorb flavorful fond. A quick steam under a lid helps the cheese melt perfectly.
Finish with traditional fixings: lettuce, tomato, onion, pickles, and a swipe of mayo or special sauce. Keep the stack balanced so every bite feels cohesive and crunchy.
Ingredients
- 1.5 lbs ground beef (80/20)
- Salt & pepper
- 4 slices American or cheddar cheese
- 4 brioche or sesame buns
- Toppings: Lettuce, tomato, onion, pickles
- Condiments: Mayo, ketchup, mustard
Step-by-Step Instructions
Shape
Divide meat into 4 loose balls. Season generously with salt and pepper.
Sear
Heat a skillet over medium-high. Smash balls gently into patties; cook 2–3 minutes per side for medium.
Melt
Add cheese; cover briefly to steam and melt. Toast buns in pan drippings.
Assemble
Stack with lettuce, tomato, onion, pickles, and condiments. Serve immediately.
Tips
- Minimal Handling: Keeps patties tender.
- Hot Pan: Deep crust equals big flavor.
- Rest Briefly: One minute keeps juices in.
Common Mistakes
- Overpacking Meat: Leads to dense burgers.
- Low Heat: No crust; bump the temperature.
- Skipping Toast: Soggy buns without pan kiss.
Frequently Asked Questions
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About Adshi
Adshi believes classic American fare deserves careful technique and quality ingredients. View more recipes →