Name: Louie's Pizzas 6oz Big Cheese Burger Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.375 lbs 80/20 ground beef; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.5 tbs Worcestershire sauce (optional); 1 each Sesame or brioche hamburger bun; 0.5 tbs Unsalted butter (for toasting); 1 tbs Mayonnaise; 0.5 tsp Yellow mustard; 0.5 tbs Ketchup; 1 each American cheese slices; 1 leaf Red leaf lettuce (trimmed); 2 slices Tomato, ripe, sliced; 2 rings Red onion, thinly sliced; 3 each Dill pickle slices; 1 tsp Vegetable oil or canola oil; 1 tbs Water (for steaming cheese, optional)

Method

Burger Patties & Seasoning

Form patties

Divide the ground beef into a single 6 oz portion (0.375 lb). Gently form into a loose patty about 4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat—handle lightly so the patty stays tender. Make a shallow 1/2-inch-wide indentation in the center with your thumb to reduce doming during cooking.

Season both sides of the patty generously with kosher salt and freshly ground black pepper. If using, brush or mix 1/2 tablespoon Worcestershire sauce into the top side before cooking for added flavor.

Buns & Condiments

Prepare the bun: split the bun and butter the cut sides with 1/2 tablespoon unsalted butter. Toast the buns butter-side down in a skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Keep warm.

Mix the burger sauce: on the bottom bun spread 1 tablespoon mayonnaise, 1/2 teaspoon yellow mustard, and 1/2 tablespoon ketchup; adjust to taste. This will be the base of the Big Cheese Burger.

Cheese & Toppings

Prep fresh toppings: wash and dry lettuce, slice tomato into two even slices, thinly slice 2 rings of red onion, and set aside 3 pickle slices. Arrange so they are ready to assemble immediately after cooking the patty.

Cheese placement: have one slice of American cheese ready next to the stove so it can be placed on the hot patty in the final moments of cooking.

Cooking & Finishing

Heat the pan: place a cast-iron skillet or heavy-bottomed griddle over medium-high heat for 3–4 minutes until very hot. Add 1 teaspoon vegetable oil and swirl to coat.

Cook the patty: place the seasoned patty in the hot skillet. For a 6 oz patty about 3/4" thick, cook for 3–4 minutes on the first side without moving to develop a crust. Flip and cook the second side for 2–3 minutes for medium-rare to medium (internal temperature ~130–140°F / 54–60°C). Increase time by 1–2 minutes per side for medium-well to well done.

Melt the cheese

About 30–45 seconds before the patty is done, reduce heat to medium-low, lay 1 slice of American cheese over the patty. Optionally add 1 tablespoon water to the pan away from the patty and immediately cover with a lid or a large bowl for 30–45 seconds to steam and fully melt the cheese.

Assemble the burger: place the sauced bottom bun on a plate. Add the lettuce leaf directly on the sauce (this helps keep the bun from getting soggy). Place the hot cheeseburger patty on top. Top with tomato slices, red onion rings, and pickle slices. Spread a thin layer of mayonnaise or additional ketchup on the top bun if desired, then place top bun on the burger.

Rest & serve: let the assembled burger rest 1 minute to allow juices to settle, then serve immediately.