Medium Cheese Recipe

Form the Patty

Divide 0.5 lb ground beef into one portion (for a single medium burger). Gently form into a patty about 3/4 inch thick and roughly 4 inches in diameter. Press a shallow dimple in the center with your thumb to reduce doming during cooking.

Season

Season both sides of the patty with 1/2 tsp salt and 1/4 tsp black pepper just before cooking.

Toast the Bun

Heat a skillet or griddle over medium heat. Spread 1 tsp softened butter on cut sides of the burger bun. Place bun, cut-side down, on the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Cook the Patty

Add 1 tsp vegetable oil to the hot skillet and swirl to coat. Place the seasoned patty on the skillet. Cook for 3–4 minutes without moving to develop a good crust. Flip and cook another 3 minutes for a medium doneness (internal temperature about 145–155°F / 63–68°C).

Melt the Cheese

Place 1 slice of American cheese on the patty immediately after flipping or during the last 60 seconds of cooking. If using two slices (for extra cheesiness), place the second slice on top of the first and cover the skillet with a lid for about 30–45 seconds to help the cheese melt evenly.

Assemble

Place the cheese-topped patty on the bottom half of the toasted bun. Add any optional toppings: lettuce, tomato slice, onion slices, and pickles as desired. Spread 1 tsp ketchup and 1/2 tsp mustard on the top bun (or to taste). Close the burger with the top bun and serve immediately.

Prepare toppings while the patty cooks: wash and dry the lettuce, slice the tomato and onion if not pre-sliced, and have pickles ready. Arrange them on the assembled burger as preferred.

Adjust condiments to taste. For a classic medium cheese burger profile, keep ketchup and mustard light so the cheese and beef remain prominent.