Cheeseburger Recipe

Name: Piper Arms Waterloos Cheeseburger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tsp Worcestershire sauce (optional); 1 tbs vegetable oil (for skillet or grill); 4 count hamburger buns (sesame or plain); 4 slices cheddar cheese slices (or American); 2 tbs butter, softened; 4 leaves lettuce leaves (washed, crisp); 1 count ripe tomato; 0.25 count red onion; 8 slices dill pickle slices; 4 tsp ketchup; 4 tsp yellow mustard; 4 tsp mayonnaise (optional)

Inspired by Piper Arms Waterloo

Time30m

Serves4

Make Cheeseburger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Patties

1 lbs ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tsp Worcestershire sauce (optional)

1 tbs vegetable oil (for skillet or grill)

Buns & Cheese

4 count hamburger buns (sesame or plain)

4 slices cheddar cheese slices (or American)

2 tbs butter, softened

Toppings & Condiments

4 leaves lettuce leaves (washed, crisp)

1 count ripe tomato

1/4 count red onion

8 slices dill pickle slices

4 tsp Ketchup

4 tsp yellow mustard

4 tsp mayonnaise (optional)

Method

Beef Patties

Form patties

Divide the ground beef into 4 equal portions (about 4 oz / 113 g each). Gently form each portion into a round patty about 3.5–4 inches (9–10 cm) across and roughly 3/4 inch (2 cm) thick. Do not overwork the meat — handle it just enough to hold together. Press a shallow dimple in the center of each patty with your thumb to keep them from doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush or mix 1 tsp Worcestershire sauce on each patty for added depth.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add patties (do not crowd — cook in batches if needed). Cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium doneness. Adjust time for desired doneness (longer for well-done, shorter for rare). In the final 30–60 seconds of cooking, place one slice of cheese on each patty and cover the pan for 30–60 seconds to melt the cheese.

Buns & Cheese

While patties are resting (or just after placing cheese), split the buns. Spread about 1/2 tablespoon softened butter on the cut side of each bun half.

Place buttered buns, cut-side down, on a hot skillet or griddle over medium heat for 1–2 minutes, until golden and toasted. Alternatively, toast under a broiler for 1–2 minutes watching carefully to avoid burning.

Toppings & Condiments

Prepare toppings: thinly slice the tomato into 1/4-inch (6 mm) slices; thinly slice the red onion into rings; separate and dry lettuce leaves; have pickle slices ready.

Spread condiments on the toasted buns as desired: about 1 tsp ketchup, 1 tsp mustard, and 1 tsp mayonnaise on each bun (or to taste).

Assemble

Place a lettuce leaf on the bottom bun, add a cheese-topped beef patty, then a tomato slice, a few onion rings, and 2 pickle slices. Top with the buttered toasted top bun. Serve immediately while hot.