Classic Cheeseburger
Tags: #meat #beef #burger
Serving: 4 burgers
Total time: 30 minutes
Juicy seared 80/20 beef patties with melted American cheese on toasted buns and classic fixings.
Ingredients
- 480 g ground beef (80% lean)
- 6 g fine sea salt
- 2 g freshly ground black pepper
- 80 g American cheese slices (4 slices)
- 320 g burger buns (4 buns)
- 20 g unsalted butter, softened
- 10 ml neutral oil
- 40 ml ketchup
- 20 ml yellow mustard
- 80 g iceberg lettuce leaves
- 160 g ripe tomato, sliced
- 80 g onion, thinly sliced
- 60 g dill pickle chips
- 10 ml water
Steps
- Preheat a heavy skillet or griddle over medium-high heat.
- Split the burger buns horizontally.
- Spread the butter on the cut sides of the buns.
- Toast the buns cut-side down in the skillet until golden.
- Transfer the toasted buns to a tray.
- Divide the ground beef into 4 portions of 120 g each.
- Shape each portion into a loose ball.
- Press each ball into a 10 cm wide, 1.5 cm thick patty.
- Press a shallow dimple in the center of each patty.
- Sprinkle the salt evenly over the top sides of the patties.
- Sprinkle the pepper evenly over the top sides of the patties.
- Add the oil to the hot skillet.
- Place the patties salt-side down in the skillet.
- Sprinkle the remaining salt on the exposed sides of the patties.
- Sprinkle the remaining pepper on the exposed sides of the patties.
- Cook the patties for 3 minutes without moving.
- Flip the patties with a thin metal spatula.
- Cook the patties for 2 minutes.
- Place one slice of American cheese on each patty.
- Pour the water into the skillet near the patties.
- Cover the skillet with a lid.
- Steam until the cheese melts, about 30–45 seconds.
- Transfer the patties to a rack to rest for 1 minute.
- Spread the ketchup on the bottom buns.
- Spread the mustard on the top buns.
- Place the lettuce on the bottom buns.
- Place the tomato slices on the lettuce.
- Scatter the onion slices over the tomato.