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Loading...A juicy, no-frills American cheeseburger with a thick beef patty, melty American cheese, and classic fixings on a toasted bun. This is the backyard-grill staple that defines American comfort food, ready in under 30 minutes.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings4
Yield4 burgers
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 36 gFat
- 14 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 8 gSugar
- 38 gProtein
- 980 mgSodium
- 610 mgPotassium
- 240 mgCalcium
- 5 mgIron
- 8 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the patties
- 1 1/3 lb (600 g) ground beef, 80/20
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
For assembly
- 4 slices American cheese
- 4 soft sesame-seed hamburger buns
- 2 tbsp unsalted butter, softened
- 4 leaves green-leaf lettuce
- 1 large tomato, sliced into 4 rounds
- 1/2 small red onion, thinly sliced
- 8 dill pickle slices
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
Directions
- Gently mix the ground beef with salt, pepper, and Worcestershire sauce in a bowl; do not overwork. Divide into 4 equal portions (about 5 oz / 140 g each) and shape into patties slightly wider than the buns, pressing a shallow dimple into the center of each.
- Preheat a cast-iron skillet or grill to medium-high heat (about 400°F / 200°C). Lightly oil the cooking surface.
- Place the patties on the hot surface and cook for 3-4 minutes undisturbed, until a deep brown crust forms on the bottom.
- Flip the patties, immediately top each with a slice of American cheese, and cook for another 2-3 minutes for medium doneness. Tent loosely with foil and let rest 2 minutes.
- While the patties rest, butter the cut sides of the buns and toast them cut-side down in a dry skillet over medium heat until golden, about 1-2 minutes.
- Spread mayonnaise on the bottom bun and mustard on the top bun. Layer the bottom bun with lettuce, a tomato slice, and onion.
- Place the cheese-topped patty on the bun, add 2 pickle slices per burger, and finish with ketchup on the top bun before closing.
- Serve immediately with extra pickles, fries, or potato chips on the side.
Cook’s Notes
- Do not press the patties with a spatula while cooking; this squeezes out the flavorful juices and prevents a good sear.
- For evenly thick burgers, use a burger press or press the meat between two sheets of parchment before shaping.
- American cheese melts far better than cheddar for that signature creamy, gooey layer, but mild cheddar or a cheese blend also works.
- Make-ahead: form patties up to 24 hours in advance, store covered in the fridge, and season just before cooking.
- Toast the buns right before assembly so they stay crisp against the juicy patty.
