The Original 1/4 Cheeseburger Recipe
For health purposes, we only cook our burgers medium-well to well done.
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Ingredients
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Burger
Cheese
Bun & Assembly
Method
Burger
- 1
Form patty
Gently form the 1/4 lb ground beef into a patty about 3 1/2 inches (9 cm) across and roughly 1/2 inch (1.3 cm) thick in the center. Do not overwork the meat — handle it lightly to keep a tender texture. Make a shallow 1/4-inch indentation in the center with your thumb to reduce doming when cooking.
- 2
Season
Lightly brush or rub the patty with 1/2 tsp neutral oil. Season both sides evenly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper just before cooking.
- 3
Cook to medium-well/well-done
Heat a heavy skillet or griddle over medium-high heat until shimmering (about 375°F / 190°C if using an infrared thermometer). Place the patty on the hot surface and cook uncovered for 3 minutes. Flip and cook the second side for 2 to 3 minutes. For medium-well to well-done (recommended), continue cooking after flipping until internal temperature reaches 155–165°F (68–74°C) — usually 2–4 additional minutes depending on pan heat and patty thickness. Avoid pressing the patty while cooking to preserve juices.
- 4
Add cheese
About 1 minute before the patty is done, place the American cheese slice on top of the patty. Optionally cover the skillet with a lid for 30–45 seconds to help the cheese melt evenly.
- 5
Rest
Remove the patty to a plate and let it rest for 1 minute. This brief rest helps juices redistribute and keeps the bun from becoming soggy.
Bun & Assembly
- 6
- 7
Sauce & toppings
Spread 1/2 tsp yellow mustard on the bottom bun and 1/2 tsp ketchup on the top bun (or both on the bottom, per preference). Place 2 dill pickle slices on the bottom bun, then the rested cheeseburger patty. Top the patty with 1/4 cup shredded iceberg lettuce (lightly packed) and 1/2 slice of tomato. Close with the top bun.
- 8
Serve
Serve immediately while hot. If desired, accompany with fries or a side salad. Ensure internal temperature reached 155–165°F (68–74°C) for medium-well to well-done as noted.