Classic Cheeseburger Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
1272 kcal
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Course
Main Course, Lunch
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Cuisine
American
Classic Cheeseburger Recipe
Description
This recipe features ground beef formed into 3-4 ounce patties seasoned with salt and coarse black pepper. The patties cook on a griddle over medium-high heat until browned and cooked to desired doneness. Cheese slices are added immediately after flipping to melt over the patty. The toasted brioche buns provide a soft and slightly sweet base that holds the fillings well without becoming soggy.
Assembling includes spreading mayonnaise, mustard, and ketchup on the bottom bun, layering a leaf of crisp lettuce, the cheeseburger patty, slices of tomato and onion, two strips of crisp bacon, pickles, and topping with the bun's crown. The balance of savory, tangy, creamy, and fresh elements makes this a satisfying and familiar burger.
The recipe details scaling the patty size and toppings to preference and suggests ideal storage and reheating methods including keeping patties warm briefly after cooking and refrigerating leftovers separately. It notes that various cheeses and lettuce types can suit personal taste preferences, and that the burger is best consumed fresh for optimal texture and flavor.
Ingredients
For the Meat:
- 2 pounds ground beef 80/20, made into 3-4 ounce patties
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Toppings:
- 10 lices American cheese
- mayonnaise
- mustard
- ketchup
- 1 green leaf lettuce head, trimmed
- 2 tomato thinly sliced
- 1 red onion peeled, thinly sliced
- 12 Bacon strips, crisp-cooked
- 30 pickle round slices
- 5 brioche hamburger buns toasted
Instructions
- Preheat a griddle to medium-high heat, about 350°.
- generously season 1 side of the burger patties and place right on the flat top, griddle, or pan over medium-high heat and cook for 3 minutes per side or until it is browned and cooked through, or until a desired internal temperature is achieved.
- Once you flip over the burger, immediately add on the cheese so that it melts.
- These ingredients are subjective, but here is how I do it: Add some mayonnaise, mustard, and ketchup to the toasted brioche bottom bun and then layer on a leaf of lettuce, cheeseburger patty, tomatoes, onion, 2 bacon strips, pickles, and the top toasted brioche bun.
- Repeat the process with the remaining ingredients and serve.
Notes
- Adjust patty size and toppings according to preference; the main recipe uses two 4-ounce patties for a double cheeseburger.
- Serve the cheeseburgers immediately after cooking; patties with cheese can be kept warm in an oven at 165°F for up to 15 minutes.
- Store cheeseburgers covered in the refrigerator for 3 to 4 days; freeze patties without cheese for up to 3 months and thaw in the refrigerator before reheating.
- Reheat patties on a parchment-lined cookie sheet at 350°F for 4-6 minutes to warm evenly.
- Recommended tomatoes include Roma or 5x6 varieties; preferred lettuce types are red or green leaf or iceberg.
- This recipe works well with various cheeses such as blue, cheddar, Swiss, smoked gouda, or mozzarella, and any of red, white, sweet, or yellow onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 1272 kcal
% Daily Value*
| Calories | 1272kcal | 64% |
| Carbohydrates | 54g | 18% |
| Protein | 59g | 118% |
| Fat | 92g | 142% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 3g | 150% |
| Cholesterol | 349mg | 116% |
| Sodium | 4731mg | 197% |
| Potassium | 1375mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7592IU | 152% |
| Vitamin C | 23mg | 26% |
| Calcium | 769mg | 77% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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