Classic Cheeseburger

Ingredients

• 1 1/2 lb 80/20 ground beef
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices American cheese
• 4 sesame seed hamburger buns
• 2 tbsp unsalted butter, softened
• 4 leaves iceberg lettuce
• 1 large tomato, sliced
• 1/2 small red onion, thinly sliced
• 16 dill pickle chips
• Ketchup, yellow mustard, and mayonnaise, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Divide the cold ground beef into four equal portions and shape each one gently into a patty about 3/4 inch thick. Avoid packing the meat tightly, because a loose shape helps the finished burger stay tender and juicy.
2. Step 2.Use your thumb to press a shallow indentation into the center of each patty, then season both sides evenly with kosher salt and black pepper. Keep the patties refrigerated while the skillet or grill heats so the fat stays firm.
3. Step 3.Heat a cast-iron skillet, griddle, or grill over medium-high heat until very hot. A properly preheated cooking surface is important because the first contact creates the browned crust that gives a classic burger much of its flavor.
4. Step 4.Place the patties on the hot surface with a little space between them and cook without moving for about 3 to 4 minutes. Let the underside form a deep brown crust before you attempt to turn the burgers.
5. Step 5.Flip each patty once and cook the second side for about 2 minutes, then place one slice of American cheese over every patty. Cover briefly, if possible, so the trapped heat melts the cheese evenly without overcooking the beef.
6. Step 6.Continue cooking until the burgers reach your preferred safe doneness; for ground beef, the USDA-recommended minimum internal temperature is 160°F. Check in the center with an instant-read thermometer rather than judging only by color.
7. Step 7.While the patties finish, spread the cut sides of the buns lightly with softened butter. Toast them cut-side down on a clean section of the griddle or in a skillet until golden, crisp at the edges, and still soft inside.
8. Step 8.Build each burger on a toasted bottom bun with lettuce first if you want a barrier against juices, followed by the cheeseburger patty, tomato, onion, and pickle chips. Keep the toppings balanced so the burger remains easy to eat.
9. Step 9.Add ketchup, yellow mustard, mayonnaise, or a combination of the three according to preference. Spoon sauces onto the top bun rather than directly onto the hot patty so they stay distinct instead of immediately thinning out.
10. Step 10.Close the burgers with the top buns and serve right away while the cheese is melted and the toasted buns are warm. Pair with fries, potato wedges, coleslaw, or a simple salad for a classic American meal.