Cheeseburger Recipe

Form patties

Divide the ground chuck into two equal portions (about 8 ounces each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

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

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add the patties (do not overcrowd). Cook undisturbed for about 3-4 minutes until a brown crust forms. Flip and cook 2-3 minutes more for medium (internal temp ~160°F / 71°C for well-done with 80/20 beef). Place one slice of American cheese on each patty immediately after flipping or during the last minute of cooking; cover the pan briefly to melt the cheese.

Toast buns

While patties finish, split the seedless buns and toast them face down in a dry skillet or on the griddle for 30–60 seconds until lightly browned.

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun.

Place a lettuce leaf on the mayo, then set the cheeseburger patty on top of the lettuce.

Top each patty with two slices of tomato and three pickle slices. Spread remaining mayonnaise on the top bun if desired, then close the sandwich.

Cut the assembled cheeseburgers in half if desired and keep warm while you finish the sides.

Oven (for frozen fries or onion rings)

Preheat oven to 425°F (220°C). Arrange fries, sweet potato fries, or onion rings in a single layer on a baking sheet lined with parchment, leaving space between pieces. Bake fries 15–25 minutes, flipping halfway, until golden and crisp. Bake onion rings per package directions (usually 12–18 minutes), turning once, until golden.

Pan-fry (fresh fries or onion rings)

Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high until shimmering. Add fresh-cut fries or battered onion rings in a single layer (work in batches). Cook fries 6–10 minutes, turning occasionally, until golden and tender. Cook onion rings 2–4 minutes per side until crisp and golden. Drain on paper towels and season with salt.

Deep-fry (optional)

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry fries, sweet potato fries, or onion rings in batches until golden and crisp (fries 3–6 minutes, onion rings 2–4 minutes). Use a spider or slotted spoon to transfer to paper towels to drain and season immediately with salt.

Plate each cheeseburger with the chosen side. Serve immediately while hot. Offer ketchup, mustard, or extra mayo on the side if desired.