Best Classic Cheeseburger Recipes

CLASSIC BURGER-JOINT CHEESEBURGER

Steps:

• Preheat grill for direct-heat cooking. Gently form beef into 4 patties, each 4 1/2 inches in diameter and 1/2 inch thick (do not overwork meat or patties will be tough). Season generously with salt and pepper. Spread a thin layer of mayonnaise onto the cut sides of each bun.
• Place patties on grill and cook, uncovered, until browned and sizzling on the bottom, 3 to 4 minutes. Flip, top each with a slice of cheese, cover grill, and cook until cheese is melted and patties are medium-rare, 2 to 3 minutes more. Transfer to a plate. Place buns on grill cut-side down; cook just until lightly toasted and golden brown in places, about 1 minute.
• Dress the cut side of each bottom bun with ketchup and mayonnaise (or desired condiments), then top with patties. Place a tomato slice on top of each patty and season with salt. Stack with pickles and lettuce. Dress cut side of top buns with condiments, then sandwich toppings and serve.

CLASSIC SMASHED CHEESEBURGER

Steps:

• In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
• Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
• Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
• Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
• Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

CLASSIC CHEESEBURGER

Steps:

• Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
• Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

CLASSIC HAMBURGER OR CHEESEBURGER (SALLYE)

Steps:

• ***I grind my own meat. For this recipe, I would either use a chuck roast with some marbling or a sirloin tip roast. Or you can buy already ground sirloin or chuck with 85/15 rating. https://www.justapinch.com/recipes/main-course/beef/grind-your-own-meat.html?p=1
• Wash and tear 4 leaves of romaine lettuce (or shred if you prefer) and set aside. Cut 4 tomato slices to your desired thickness Cut 4 onion slices to your desired thickness Set aside.
• Divide meat into 4 equal balls. Hand form into patties large enough to cover the buns (or use method shown in next step) Lay patties on a piece of parchment or waxed paper as you form. Sprinkle each patty with salt, pepper and garlic powder to taste.
• ****TIP FOR FORMING PATTIES**** I use two of the heavy flexible cutting sheets that you can buy at Dollar Tree (2 in a pak for $1) I anchor one of the sheets on a dishtowel, then place the balls of meat on it. Then I cover the balls with the other sheet and either use the rolling pin or the heel of my hand to flatten the balls into nicely formed patties between the two sheets.
• if you have an electric griddle, this is a good time to use it. Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet.
• When griddle or pan is at correct temperature, slide the patties onto the surface to begin cooking. If you are using an electric griddle, place the patties at the bottom of the cooking surface; you are going to use the top part for the buns.
• Place the top part of the buns cut side down on top part of cooking surface of griddle to toast. Put bottom part of bun on the top part of buns.
• Cook for about 3 to 5 minutes on one side, then flip the patties over.
• Place the cheese on top of the meat, and cover with the toasted top part of the bun. Place the bottom part of the bun on the top of cooking surface of the griddle to toast.
• Cook for about 3 more minutes until meat is nicely browned and cheese has melted.
• Remove to serving plate and add desired condiments. Best served immediately.

AMERICAN KITCHEN CLASSIC AMERICAN CHEESEBURGER

Steps:

• Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.)
• Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4"-diameter, 3/4"-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.
• NOTE: Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That's all the flavorful juices dripping on the coals-they belong in the burger.
• NOTE: Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. Feel free to indulge!