Classic Cheeseburger* Recipe

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp prepared horseradish, 1/4 tsp hot sauce, 1 tsp sweet pickle relish, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp lemon juice and 1/8 tsp kosher salt. Whisk until smooth. Taste and adjust heat or sweetness. Cover and chill while you prepare the burger so flavors meld.

Slice and ready

Thinly slice 1/2 yellow onion into rings. Slice 1/2 tomato into two 1/4-inch rounds. Separate and wash 2 lettuce leaves and pat dry. Lightly butter the cut faces of 2 buns (about 1 tbsp total softened butter).

Cook onions

Heat a skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Add the sliced onion in an even layer and cook, stirring occasionally, until soft and caramel-tinged, about 6–8 minutes. Season with a pinch of salt near the end. Transfer to a plate and keep warm.

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each into a 3/4-inch thick patty slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce swelling while cooking.

Season and cook

Heat the same skillet or griddle over medium-high heat. Add a light smear of vegetable oil if surface looks dry. Season both sides of patties with 1 tsp kosher salt and 1/2 tsp black pepper. Place patties on the hot surface and cook without moving for 3–4 minutes to form a crust. Flip and cook another 2–3 minutes for medium doneness. During final 30–60 seconds of cooking, place 1 slice American cheese on each patty and cover with a lid or tent with foil to melt (cheese should be fully melted).

Toast buns

While cheese melts, place buttered bun halves face-down on the griddle or skillet for about 30–60 seconds until golden and toasted. Remove buns and keep warm.

Assemble burger

On the bottom bun spread about 1 tbsp comeback sauce. Add 1 lettuce leaf, then the cheeseburger patty, 2–3 griddled onion portions, 2 dill pickle slices, and 1–2 tomato slices as desired. Spread another small smear of comeback sauce on the top bun and place on burger. Serve immediately with chosen side.

Prepare and fry fries

Peel (optional) and cut 1 russet potato into 1/4-inch sticks. Rinse in cold water until water runs clear, then pat dry thoroughly. In a deep pot or fryer, heat 2 cups vegetable oil to 325°F (165°C). Blanch the fries in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry fries again in batches for 2–3 minutes until golden and crisp. Drain, season with 1/2 tsp sea salt, and serve alongside the burger.