Classic Cheeseburger
The classic American cheeseburger needs no improvement — a juicy, well-seasoned beef patty, a slice of perfectly melted cheddar, and crisp fresh toppings on a toasted brioche bun. This recipe nails the diner-style burger at home in just 25 minutes.
- Prep time
- 15 mins
- Cook time
- 10 mins
- Total time
- 25 mins
- Servings
- 4 servings
- Calories
- 780
Ingredients
- 1 1/2 lbs (680 g) ground beef (80/20)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 slices cheddar cheese
- 4 brioche burger buns
- 2 tablespoons butter, softened (for toasting the buns)
- 4 leaves crisp lettuce
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 8 dill pickle slices
- Ketchup, mustard and mayonnaise, for serving
Instructions
- Divide the ground beef into 4 equal portions and gently shape each into a patty slightly wider than your buns — they shrink as they cook. Press a shallow thumbprint dimple into the center of each patty to stop it puffing up.
- Season both sides generously with the salt, pepper and garlic powder just before cooking. Salting early draws out moisture.
- Heat a cast-iron skillet or grill over high heat until very hot. Cook the patties for 3 to 4 minutes per side without pressing them down — pressing squeezes out the juices.
- Lay a slice of cheddar on each patty during the last minute of cooking and cover the pan or close the grill lid so the cheese melts fully.
- Transfer the patties to a plate and rest for 3 minutes so the juices redistribute.
- While they rest, spread the cut sides of the buns with butter and toast in the skillet or on the grill until golden.
- Build your burgers: sauce on both bun halves, then lettuce, the hot patty, tomato, onion and pickles. Serve immediately while the cheese is still gooey.
Pro tips
- Handle the meat as little as possible — overworked beef makes dense, tough burgers.
- The thumbprint dimple is the oldest diner trick in the book; it keeps patties flat instead of turning into meatballs.
- Rest the patties for a few minutes before assembling so every bite stays juicy.
- 80/20 ground beef is the sweet spot — leaner beef dries out and needs added fat to stay succulent.
Frequently asked questions
What temperature should a burger be cooked to?
For food safety, ground beef should reach 160 F (71 C) internally. A burger cooked to medium (140 to 145 F) is juicier, but only use freshly ground beef from a trusted butcher if you go below well done.
Is it better to grill burgers or cook them in a skillet?
Both are great. A screaming-hot cast-iron skillet gives you a beautiful crust through the Maillard reaction, while a grill adds smoky flavor. Use whichever you have.
Can I prepare the patties ahead of time?
You can shape the patties up to a day ahead — keep them covered in the fridge with parchment between them. Salt them only right before cooking so they stay juicy.
What is the best cheese for a cheeseburger?
Classic American cheddar melts the smoothest, but Swiss, pepper jack or blue cheese are all excellent. For extra melt, cover the pan for the last minute of cooking.