The Cheeseburger Recipe
cheddar, burger sauce, lettuce, vine ripe tomatoes, red onions & pickles, toasted buttered brioche bun, served with fries
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Ingredients
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Burger
Toppings & Veg
Fries
Optional (for assembly)
Method
Burger
Form patties
Divide the ground beef into four equal portions (about 4 oz each). Gently form into patties roughly 3.5–4 inches wide and about 3/4-inch thick. Make a slight indentation in the center of each patty with your thumb to help prevent doming while cooking.
Season
Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.
Cook patties
Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add a light coat of oil or spray if desired. Place patties in the pan leaving space between them. Cook 3–4 minutes on the first side without moving to develop a crust. Flip once and cook another 2–3 minutes for medium (adjust time for desired doneness).
Buns
Split brioche buns. Spread about 1/2 tablespoon softened butter on the cut face of each bun top and bottom. Toast buttered sides on a hot skillet or griddle for 30–60 seconds until golden and slightly crisp. Remove and keep warm.
Toppings & Sauce
If using the optional build-your-own sauce, whisk together mayonnaise (2 tbs), yellow mustard (1 tsp) and ketchup (1 tsp) into the 1/2 cup burger sauce to taste, or use the burger sauce straight from the jar. Taste and adjust seasoning.
Prepare vegetables: wash and dry lettuce leaves, slice the vine ripe tomato into 1/4-inch rounds, and thinly slice the red onion. Have pickle slices ready.
Assemble each burger: spread about 1 to 2 tablespoons of burger sauce on the bottom bun, place a lettuce leaf, top with a cheeseburger patty (cheese-melted side up), add tomato slice, a few rings of red onion, and 1 pickle slice (or as desired). Spread a little sauce on the top bun and close the sandwich.
Fries
Oven method (recommended for frozen fries): Preheat oven to 425°F (220°C). Spread frozen fries in a single layer on a baking sheet. Lightly toss with 2 tablespons vegetable oil to help crisp (or spray). Bake 18–25 minutes, flipping halfway, until golden and crisp. Remove and season immediately with 1 tsp salt.