Classic Cheeseburger Recipe

Form patty

Gently shape the 8 oz ground beef into a single round patty about 3/4 inch thick, slightly wider than the bun. Do not overwork the meat. Make a shallow indentation in the center with your thumb to prevent doming while cooking.

Season

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.

Cook patty

Heat a skillet or griddle over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the patty. Cook for 3-4 minutes without moving to develop a crust. Flip and cook 2-3 more minutes for medium (adjust time for desired doneness).

Melt cheese

About 30-60 seconds before the patty is done, lay 1 slice of American cheese over the top and cover the skillet with a lid or tent with foil to melt the cheese quickly and evenly.

Toast buns

While the patty is cooking or immediately after removing it, spread 1/2 tbs softened butter on the cut sides of the bun and toast them on the griddle or in a dry skillet over medium heat until golden, about 1-2 minutes.

Sauce

Spread 1 tbs mayonnaise evenly onto the bottom bun and 1 tsp yellow mustard onto the top bun.

Assemble burger

Place the melted-cheese-topped patty on the mayo-coated bottom bun. Top with 1 leaf of iceberg lettuce, 2 slices of tomato, 3 onion rings, and 3 dill pickle slices. Close with the mustard-spread top bun.

Prepare fries according to package instructions or your preferred method. For oven fries: preheat oven to package temperature (typically 425°F/220°C). Toss 6 oz fries lightly with 1 tbs vegetable oil and spread in a single layer on a baking sheet. Bake 18-25 minutes, turning once, until golden and crisp. Sprinkle with 1/2 tsp salt immediately after removing from the oven. For deep-fried fries: heat oil to 350°F (175°C) and fry until golden, 3-4 minutes, drain on paper towels, and salt to taste.

Plate the assembled burger with the fries on the side. Serve immediately while hot.