Classic Cheeseburger Recipe
Two smash-burger patties, caramelized onions, sharp cheddar cheese, lettuce, tomato, and pickle - on a brioche bun.
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Ingredients
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Burgers & Toppings
Caramelized Onions
Smash Technique / Equipment
Method
Caramelized Onions
- 1
Prepare and Cook Onions
Heat a medium skillet over medium heat. Add 1 tablespoon oil and 1 teaspoon butter. When butter melts, add the thinly sliced onion and 1/4 teaspoon salt. Stir to coat and spread into an even layer. Cook, stirring every 2–4 minutes, until onions are soft and begin to brown, about 12–20 minutes. If onions are browning unevenly, lower heat slightly. Optionally sprinkle 1/2 teaspoon brown sugar after 8–10 minutes to accelerate caramelization. When deeply golden, stir in 1/2 teaspoon vinegar, cook 30 seconds, then remove from heat and set aside until ready to assemble.
Burgers & Cooking
- 2
Portion the Beef
Divide 1 lb ground beef into four even portions (~4 oz each) for two double-patty burgers (two patties per burger). Gently roll each portion into a loose ball—do not overwork the meat. Season only on the cooked side with a light sprinkle of the 1 teaspoon salt and 1/2 teaspoon pepper just before cooking (see smash step).
- 3
Preheat Cook Surface
Place a large cast-iron skillet or griddle over high heat and let it get very hot (2–5 minutes). Add 1 tablespoon neutral oil and spread to coat the surface; it should shimmer but not smoke heavily.
- 4
Smash the Patties
Working two patties at a time (or as fits your surface), place two balls of beef on the hot skillet, spaced apart. Immediately press each ball down with a sturdy metal spatula or burger press to form thin patties about 1/4-inch thick, pressing firmly for 10–12 seconds to create good contact and craggy edges. Season the exposed top surface with a light pinch of salt and pepper.
- 5
Cook First Side
Cook the smashed patties without moving them for 2–3 minutes, until the edges are deeply browned and crisp and juices rise on the surface.
- 6
Flip and Cheese
Flip each patty and immediately place a slice of sharp cheddar on top of each patty. Cook the second side for 45–60 seconds to 1 minute, until cheese melts and patties are cooked through but still juicy. (If cooking two patties per burger, stack two patties per bun after cooking.) Remove cooked patties to a plate and cover loosely with foil to keep warm while you toast buns and cook remaining patties.
Buns & Assembly
- 7
- 8
Slice Tomato
While toasting, slice the half tomato into 2 thin rounds per burger (about 1/4-inch thick). Pat dry with paper towel if very juicy.
- 9
Assemble the Cheeseburgers
Place bottom bun on a plate. Layer in order: lettuce leaf, stack two cheddar-topped patties, 2–3 tablespoons caramelized onions (per burger), tomato slice(s), three pickle slices, and top bun. Repeat for second burger. Serve immediately.