Cheeseburger Recipe

Prep produce

Core and slice tomato into 6 approximately 1/4-inch thick slices. Peel outer layers of red onion and slice into thin rings; measure 1/4 cup. Rinse and dry iceberg lettuce, then shred or tear into about 1 cup of bite-sized pieces. Measure 1/2 cup of sliced bread-and-butter pickles.

Separate King's Hawaiian sweet rolls into individual buns and slice each horizontally. Lightly butter the cut sides with softened butter (reserve remaining butter for toasting).

Make the ranch dressing: in a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream, 1 tbsp chopped fresh chives, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp lemon juice until smooth. Taste and adjust seasoning; refrigerate until ready to use. Yields about 3/4 cup.

Form patties: divide 1.5 lbs ground beef into 6 equal portions (about 4 ounces / 113 g each). Gently form each portion into a round patty about 3.5–4 inches across and roughly 1/2 inch thick, making a slight dimple in the center of each to reduce puffing. Do not overwork the meat.

Season both sides of each patty with the measured 1 tsp salt and 1/2 tsp black pepper just before cooking.

Cook patties: heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. When shimmering, add patties without crowding (cook in batches if needed). Cook for 3 minutes on the first side undisturbed until a brown crust forms.

Flip patties and immediately place one slice of American cheese on each patty. Cook for another 2–3 minutes for medium (adjust time for desired doneness). Cover the skillet briefly or place a lid to help melt cheese if desired. Internal temperature should reach 160°F (71°C) for well-done ground beef per food-safety guidelines; reduce slightly if you prefer less done and accept associated risks.

Toast buns: while patties finish, heat a separate large skillet or griddle over medium heat. Place buttered bun cut-sides down and toast until golden, about 1–1.5 minutes. Alternatively, toast in oven broiler for 1–2 minutes watching carefully.

Assemble cheeseburgers: spread about 1 tablespoon ranch dressing on the bottom half of each toasted sweet roll. Place a handful of shredded lettuce (about 1–2 tablespoons) on top of the dressing to act as a moisture barrier. Add a slice of tomato, then the hot cheeseburger patty (cheese side up). Top with red onion rings (a few per sandwich) and 3–4 pickle slices. Finish with a little more ranch on the top bun if desired, then close the burger.

Serve: serve immediately while hot. Suggested sides: fries, chips or a simple salad. Makes 6 cheeseburgers.