Moose's All American Recipe

Form

Divide the 1/2 pound (0.5 lb) of 80/20 ground beef into a single patty (this recipe is one 1/2-lb burger). Gently form into a round patty about 3½–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat; handle lightly to keep the patty tender. Make a shallow dimple in the center with your thumb to reduce doming while cooking.

Season

Season both sides of the formed patty with kosher salt (about 3/4 tsp total) and freshly ground black pepper (about 1/4 tsp). Season just before cooking to avoid drawing moisture out of the meat.

Preheat

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tsp vegetable oil and swirl to coat the surface.

Sear

Place the seasoned patty on the hot surface. Cook undisturbed for 3½–4 minutes to develop a brown crust.

Flip & Finish

Flip the patty and cook for an additional 3–4 minutes for medium doneness (internal temperature about 160°F / 71°C for well-done; adjust time if you prefer slightly less). During the last 1 minute of cooking, place two slices of American cheese directly on the patty, cover the pan with a lid (or tent with foil) to melt the cheese evenly.

Toast Bun

While the patty finishes, spread 1 tsp softened butter on the cut sides of the bun. Place the bun, cut-side down, on the griddle or in a separate skillet over medium heat and toast until golden and lightly crisp, about 1–2 minutes.

Assemble Lettuce & Tomato

Place 1 rinsed and dried lettuce leaf on the bottom bun. Stack two 1/4-inch tomato slices on top of the lettuce. If using pickles, place them on the tomato now. Add ketchup and mustard to the top bun if desired (about 1 tsp each).

Transfer the finished cheeseburger patty with melted American cheese onto the prepared bottom bun (lettuce and tomato). Cap with the top bun, press gently, slice in half if sharing, and serve immediately while hot.