5 from 18 votes
Classic Cheeseburger Recipe
The Classic Cheeseburger Recipe assembles seasoned ground beef patties cooked to a brown crust with melted American cheese, layered on toasted brioche buns. Toppings include fresh green leaf lettuce, sliced tomato, red onion, crispy bacon strips, and dill pickle slices, balanced with mayonnaise, mustard, and ketchup for flavor and moisture. The burgers have a juicy interior from the 80/20 beef blend and a combination of textures from fresh vegetables, creamy condiments, and crunchy bacon.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
5
Calories:
1272 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
For the Meat:
- 2 pounds ground beef 80/20, made into 3-4 ounce patties
- black pepper coarse and freshly cracked, to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 1272
% 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.