Name: Classic American Cheeseburger
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: American
Ingredients: 300 g Ground Beef, formed into patties; ½ tsp Salt, for seasoning patties; ½ tsp Ground Black Pepper, freshly ground if possible; 2 Burger Buns, split; 2 Cheddar Cheese, slices; 2 tbsp Tomato Ketchup, for buns; 1 tsp Dijon Mustard, or mild mustard; 2 Lettuce, leaves, washed and dried; 1 Tomato, sliced; ¼ Onion, thinly sliced; 2 tbsp Pickles, sliced

32 mintotal

27 min hands-on5 min hands-off

Prep 15 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Shape the beef into patties slightly wider than the buns and season both sides with salt and black pepper.
Heat a grill or pan over medium-high heat and cook the patties until deeply browned on the first side.
Flip the patties, add cheddar on top, and cook until the cheese melts and the beef is cooked through.
Toast the buns briefly on the cut sides until warm and lightly crisp.
Spread ketchup and mustard on the buns, add lettuce, tomato, onion, pickles, and the cheese-topped patties, then rest for 5 minutes before serving.
5 min

How to tell it's done

The bun should be lightly crisp inside, the cheese fully melted, and the beef patty browned but still juicy.

Getting it right

Tip

Season the patties just before cooking so the burger stays juicy instead of firm and cured.

What to serve it with

Serve with fries, coleslaw, or a simple green salad.

Common mistakes

The patty swells into a dome.: Press a shallow dimple into the centre of each raw patty. Beef contracts as it cooks and the middle rises; the dimple gives it somewhere to go and the burger stays flat enough to build on.
The burger is dense and dry.: Handle the mince as little as possible and never press the patty with a spatula in the pan. Compacted meat cooks tight, and every push on the patty sends the juice into the fire.

Substitutions

Cheddar Cheese — American-style processed cheese gives a smoother melt, but check labels for dairy and other formulation differences.
Burger Buns — Use Brioche Bread for a richer bun-style result, but the burger will remain gluten- and dairy-sensitive depending on the bread.

Storing and reheating

Raw patties keep a day in the fridge, separated by paper, and freeze for two months. Cooked burgers keep two days but are a poor thing reheated — the beef tightens and the bun goes soft. Store the components apart.

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Ingredients