Classic Homemade Cheeseburgers

Divide the ground beef into 4 equal portions (about 4 ounces each). Gently shape each portion into a patty about 3/4-inch thick and slightly wider than your buns—they’ll shrink as they cook. Don’t overwork the meat!

Press a small dimple into the center of each patty with your thumb. This prevents them from puffing up into dome shapes during cooking. This little indentation is crucial for flat burgers.

Season both sides of the patties generously with salt and black pepper right before cooking. Don’t season too early or the salt will draw out moisture.

Heat your grill or large skillet (cast iron is ideal) over medium-high heat until very hot—you should barely be able to hold your hand near the surface. Don’t add oil; the beef has enough fat.

Place the patties on the hot grill or skillet and here’s the key: leave them completely alone! No pressing, no poking, no moving for 4-5 minutes. Pressing squeezes out all the delicious juices.

Flip the burgers once (just once!) using a sturdy spatula and cook another 4-5 minutes on the second side. For medium doneness, aim for 155-160°F internal temperature.

In the last minute of cooking, place a slice of cheddar cheese on each patty. Cover the grill or pan with a lid to trap heat and melt the cheese perfectly—this creates steam that melts it beautifully.

While the cheese melts, place the hamburger buns cut-side down on the grill or in a separate pan and toast until golden and slightly crispy, about 30 seconds. This prevents soggy buns!

Remove the burgers from heat and let them rest for 2-3 minutes. This allows juices to redistribute throughout the meat.

To assemble: Spread mayonnaise on the bottom half of each toasted bun, add a squirt of ketchup, place the cheesy burger patty on top, then layer with pickles, shredded lettuce, tomato slices, and red onion slices.

Crown with the top bun and serve immediately while hot. Press down gently to compress slightly (this is the only time pressing is okay!) and enjoy!

520

32g

28g

30g

2g

780mg

20% DV

15% DV

8% DV

Seriously, don’t press down on the patties while cooking—you’re literally squeezing out the juices that make burgers great

Use 80/20 ground beef, not lean beef, or your burgers will be dry

Only flip once! Constant flipping prevents proper crust formation

The dimple in the center is crucial to prevent dome-shaped burgers

Toast those buns—it creates a moisture barrier and adds flavor and texture

Let burgers rest for 2-3 minutes after cooking before assembling; this redistributes juices

Serve with crispy French fries or potato chips and a cold beverage for the ultimate burger experience

Pair with a simple green salad or coleslaw to balance the rich burger

Make a burger bar with extra toppings in bowls so everyone can customize—include bacon, avocado, different cheeses, various sauces

Cut burgers in half for easier eating while watching sports, and serve with plenty of napkins