Kid's Cheeseburger Recipe

Form patties

Divide the ground beef into a 2.7 oz (≈75 g) portion (0.1667 lb). Gently form into a round patty about 3 to 3.5 inches (7.5–9 cm) in diameter and about 1/2 inch (1.3 cm) thick. Avoid overworking the meat to keep the patty tender.

Season

Lightly season both sides of the patty with 1/4 tsp salt and 1/8 tsp black pepper. Press a shallow dimple in the center of the patty with your thumb to help it cook evenly and stay flat.

Cook

Heat a nonstick skillet or griddle over medium-high heat until hot (about 2–3 minutes). Add the patty and cook for 2.5–3 minutes on the first side without pressing. Flip and cook 1.5–2 minutes on the second side for medium (adjust +30–60 seconds for more well-done). During the last 30 seconds of cooking, place 1 cheese slice on the patty to melt. If using a thinner skillet, lower heat slightly to avoid burning.

Toast bun

While the patty cooks, spread 1/2 tsp softened butter evenly on the cut sides of the bun. Place the bun, buttered sides down, in a separate skillet over medium heat or on a griddle and toast 45–60 seconds until light golden. Remove and set aside.

Sauce and toppings

Spread 1/2 tsp mayonnaise (if using) on the bun bottom. Spread 1 tsp ketchup and 1/4 tsp mustard on the top bun (or put ketchup only if preferred). Place the toasted bottom bun on a plate, add the melted-cheese patty, then top with 1 leaf iceberg lettuce (optional), 1/2 slice tomato (optional), and 2 pickle slices (optional). Finish with the top bun.

Serve

Transfer the assembled kid's cheeseburger to a plate. Serve immediately with 1 tbsp ketchup for dipping and a small portion of fries or fruit on the side.