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Classic American Cheeseburger

Nothing beats a homemade cheeseburger: a juicy seared beef patty, perfectly melted cheddar, and crisp fresh toppings piled into a toasted brioche bun. This classic American recipe comes together in about 25 minutes and tastes better than any drive thru.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 burgers
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 1 1/2 lbs ground beef 80/20 blend, kept cold
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
For Serving
  • 4 slices cheddar cheese
  • 4 brioche buns split
  • 2 tbsp butter softened, for toasting the buns
  • Lettuce, tomato slices, red onion, and dill pickles for topping
  • Ketchup, mustard, and mayonnaise for serving

Equipment

  • Cast iron skillet or griddle
  • Spatula

Method
 

  1. Divide the cold ground beef into 4 equal portions and gently shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb. This keeps them from puffing up as they cook.
  2. Season both sides of each patty with the salt, pepper, and garlic powder. Drizzle the Worcestershire sauce over the patties. Let them rest while your pan heats up.
  3. Heat a large cast iron skillet or griddle over medium high heat until very hot. You want a loud sizzle the second the beef hits the pan.
  4. Cook the patties 3 to 4 minutes on the first side without pressing them down. Pressing squeezes out the juices, and we want all that flavor to stay inside. Flip once.
  5. Cook 3 more minutes on the second side, then lay a slice of cheddar on each patty. Add a tablespoon of water to the pan away from the burgers and cover with a lid for 30 seconds. The steam melts the cheese perfectly.
  6. While the cheese melts, butter the cut sides of the buns and toast them in a separate dry skillet until golden, about 1 minute.
  7. Build your burgers: sauce on the bottom bun, then lettuce, the cheesy patty, tomato, onion, and pickles. Cap with the top bun and serve right away.

Notes

Do not overwork the beef when shaping the patties. The less you handle it, the more tender the burger. Leftovers: cooked patties keep in the fridge for up to 3 days. Reheat gently in a covered skillet so they stay juicy.