Cheeseburger Recipe
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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Burger Patties
Cheese & Toppings
Sauce
Method
Burger Patties
- 1
Prepare meat
Place 1 lb ground beef in a bowl. Sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over the meat. Add 1 tablespoon Worcestershire sauce if using. Mix gently with your hands just until combined — do not overwork or pack tightly to keep patties tender.
- 2
Form patties
Divide the meat into four equal portions (about 4 oz each). Lightly shape each portion into a round patty about 3.5 to 4 inches across and roughly 1/2 inch thick, with a shallow dimple pressed into the center of each patty (this prevents puffing during cooking).
- 3
Preheat pan or grill
Heat a cast-iron skillet or heavy-duty frying pan over medium-high heat for 3–4 minutes until very hot, or preheat a grill to medium-high. Add 1 tsp neutral oil or a small knob of butter to the pan and swirl to coat.
- 4
- 5
- 6
Rest patties
Transfer cooked, cheesed patties to a plate and let rest for 2 minutes while you toast buns and assemble. This helps juices redistribute.
Cheese & Toppings
- 7
Prepare vegetables
While the patties cook, thinly slice 1/2 red onion and 1 tomato into 1/4-inch slices. Rinse and pat dry 4 leaves of iceberg lettuce. Have 8 dill pickle slices ready.
- 8
Toast buns
Butter the cut sides of 4 burger buns with the 2 tbs unsalted butter. Place buns cut-side down in the hot skillet (you can do this after removing patties) and toast 1–2 minutes until golden and slightly crisp. Remove from heat.
- 9
Assemble burgers
Spread about 1–2 tablespoons of prepared sauce on each bottom bun. Place a lettuce leaf on each, add a cheeseburger patty, top with 2–3 tomato slices, a few rings of red onion, and 2 pickle slices. Cover with the top bun.
Sauce
- 10
Make burger sauce
In a small bowl combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish (if using), 1/4 tsp hot sauce (optional), 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir until smooth and taste-adjust seasoning. Refrigerate briefly if not using right away.
