Angus Cheeseburger Recipe

Form patty

Divide 1/4 lb fresh ground Angus beef into a single portion. Gently form into a patty about 3.5–4 inches (9–10 cm) in diameter and roughly 3/4 inch thick. Make a shallow 1/2 inch wide dimple in the center with your thumb to minimize doming during cooking. Do not overwork the meat.

Season

Season both sides of the patty with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper just before cooking.

Cook patty

Heat a heavy skillet or flat top griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tsp melted butter or neutral oil and swirl to coat. Place the patty on the hot surface. Cook uncovered for 3 minutes without pressing. Flip and cook 2–3 minutes more for medium (internal temp ~145–150°F / 63–66°C). Adjust time ±1 minute for desired doneness: less for medium-rare, more for medium-well.

Melt cheese

About 1 minute before the patty is done, place 1 slice American cheese on top of the patty. Cover the pan with a lid or a large bowl for 30–60 seconds to trap steam and fully melt the cheese.

Toast bun

While the patty cooks, split the potato or brioche bun and spread 1/2 tsp softened unsalted butter on the cut sides. Place the buns, cut-side down, on the hot skillet or griddle and toast for 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Assemble burger

On the bottom bun, spread 1 tbsp ketchup and 1/2 tsp yellow mustard. Layer 1 leaf red leaf lettuce, 2 slices tomato, 2 slices red onion, and 3 dill pickle slices. Place the hot cheeseburger patty on top of the assembled vegetables so the cheese contacts the bun. Cap with the toasted top bun.

Serve

Serve immediately while hot. Provide extra ketchup or condiments on the side if desired.