Cheeseburger Recipe

Name: Chuckwagon BBQ & Burgers Cheeseburger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp Worcestershire sauce (optional); 1 tbs vegetable oil or neutral oil; 4 pieces burger buns (soft hamburger buns, split); 2 tbs butter (softened) or mayonnaise for toasting; 2 slices American cheese slices; 0 slices Cheddar cheese slices; 0 slices Swiss cheese slices; 0 slices Pepper Jack cheese slices; 4 leaves lettuce leaves (iceberg or romaine, rinsed and dried); 1 large tomato; 0.25 cup red onion (optional); 4 slices pickles (optional)

Inspired by Chuckwagon BBQ & Burgers

Time30m

Serves4

Served with lettuce and tomato, all other condiments are served at the condiment bar. Cheese selection American, Cheddar, Swiss, or Pepper Jack.

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Ingredients

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Beef Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp black pepper

1 tsp Worcestershire sauce (optional)

1 tbs vegetable oil or neutral oil

Buns

4 pieces burger buns (soft hamburger buns, split)

2 tbs butter (softened) or mayonnaise for toasting

Cheese

2 slices American cheese slices

0 slices Cheddar cheese slices

0 slices Swiss cheese slices

0 slices Pepper Jack cheese slices

Toppings (served on burger; extra condiments at bar)

4 leaves lettuce leaves (iceberg or romaine, rinsed and dried)

1 large tomato

1/4 cup red onion (optional)

4 slices pickles (optional)

Method

Beef Patties

Form patties

Divide ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3.5–4 inches wide and roughly 3/4 inch thick, making a shallow dimple in the center with your thumb to reduce puffing during cooking.

Season both sides of each patty with kosher salt and black pepper. If using, lightly mix Worcestershire into the beef before forming or sprinkle on top after shaping.

Let patties rest at room temperature while you heat the pan or grill (about 10 minutes).

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat until hot. Add vegetable oil and swirl to coat. Place patties in the pan without crowding. Cook 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness).

About 1 minute before desired doneness, place 1–2 slices of your chosen cheese on each patty. Cover the pan with a lid or a sheet pan to trap steam and melt the cheese (about 30–60 seconds). Remove patties and tent loosely with foil to rest for 2 minutes.

Buns

While patties cook, spread a thin layer of softened butter or mayonnaise on the cut sides of each bun.

Toast the buns, cut-side down, in a clean skillet over medium heat or on a griddle until golden and slightly crisp (about 1–2 minutes). Remove and keep warm.

Toppings & Assembly

Slice the tomato into 1/4-inch thick rounds. Lay out lettuce leaves and slice red onion into rings if using.

To assemble each cheeseburger: place bottom bun on plate, add a lettuce leaf, add a tomato slice, place the hot cheeseburger patty on top (cheese side up), add onion rings and pickles if desired, then top with the top bun. Condiments (ketchup, mustard, mayo, relish, hot sauce, etc.) are provided at the condiment bar per menu description.

Serve immediately with fries or desired sides.