Cheeseburger Recipe

Name: Cajun Catch Seafood Market & Delis CHEESEBURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs Worcestershire sauce (optional); 1 tsp neutral oil (vegetable or canola); 2 slices cheddar cheese slices (or American); 2 each burger buns (soft, split); 1 tsp unsalted butter, softened; 2 leaves iceberg lettuce, leaves; 4 slices tomato, ripe, sliced; 6 rings red onion, thinly sliced; 4 slices dill pickle slices; 2 tbs ketchup; 1 tbs yellow mustard; 2 tbs mayonnaise; 0.5 tsp sesame seeds (for buns); 1 tsp hot sauce

Inspired by Cajun Catch Seafood Market & Deli

Time30m

Serves2

Make Cheeseburger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs Worcestershire sauce (optional)

1 tsp neutral oil (vegetable or canola)

Cheese & Toppings

2 slices cheddar cheese slices (or American)

2 each burger buns (soft, split)

1 tsp unsalted butter, softened

2 leaves iceberg lettuce, leaves

4 slices tomato, ripe, sliced

6 rings Red onion, thinly sliced

4 slices dill pickle slices

Condiments

2 tbs Ketchup

1 tbs yellow mustard

2 tbs Mayonnaise

Optional Finishes

1/2 tsp sesame seeds (for buns)

1 tsp Hot sauce

Method

Burger Patties

Form Patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently shape each portion into a patty about 3/4-inch thick and slightly wider than the buns. Avoid overworking the meat to keep patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of the patties with kosher salt and freshly ground black pepper. If using, brush or sprinkle Worcestershire sauce lightly on each patty. Let rest at room temperature for 10 minutes while you prepare the pan or grill.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tsp neutral oil and swirl to coat. Place patties in the pan without crowding. Cook undisturbed for about 3–4 minutes until a brown crust forms.

Flip the patties and cook for 2–3 minutes for medium (adjust time for desired doneness). Immediately place a slice of cheese on each patty, cover the pan with a lid or a sheet pan to trap steam, and cook 30–60 seconds more until cheese melts.

Cheese & Toppings

While patties rest, butter the cut sides of the buns with 1 tsp softened butter. Toast the buns in a skillet over medium heat or under a broiler for 1–2 minutes until golden and lightly crisp. If using sesame seeds, sprinkle them on the buttered top bun before toasting.

Arrange lettuce leaves, tomato slices, red onion rings, and dill pickle slices so they are ready to assemble. Pat tomato and lettuce dry with paper towel if too wet to prevent soggy bun.

When patties are done, transfer them to a plate and let rest 2 minutes to redistribute juices.

Condiments & Assembly

Spread mayonnaise evenly on the bottom bun, then add mustard and ketchup on top (or apply to top bun if preferred). Adjust amounts to taste.

Place the lettuce on the bottom bun, then the cheeseburger patty. Add tomato slices, onion rings, and pickles. Top with the top bun and press gently to secure.

Serve immediately with fries or a side salad.

Optional Finishes

If desired, add a few drops of hot sauce on the cheese before closing the burger or mix hot sauce into the mayonnaise for a spicy spread.