Best Ever Cheeseburger (Print version)
A juicy, diner-style cheeseburger with melty cheese, toasted buns, crisp toppings, and a quick tangy sauce.
# Ingredients:
For the burger sauce
01 -
1/2 cup (120 g) mayonnaise
02 -
2 tablespoons ketchup
03 -
1 tablespoon yellow mustard
04 -
1 tablespoon sweet pickle relish
05 -
1 teaspoon pickle juice
06 -
1/4 teaspoon garlic powder
For the cheeseburgers
07 -
1 1/4 lb (565 g) 80/20 ground beef
08 -
1 1/2 teaspoons kosher salt
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon neutral oil
11 -
4 slices American cheese
12 -
4 soft sesame hamburger buns
13 -
2 tablespoons unsalted butter, softened
14 -
4 lettuce leaves or 1 cup shredded iceberg lettuce
15 -
1 large tomato, sliced
16 -
1/2 small red onion, thinly sliced
17 -
12 dill pickle chips
# Instructions:
01 -
Stir together the mayonnaise, ketchup, mustard, relish, pickle juice, and garlic powder. Refrigerate while you prepare the burgers.
02 -
Divide the beef into 4 loose portions. Gently shape into patties about 1/2 inch wider than the buns, then press a shallow dent into the center of each patty.
03 -
Spread the cut sides of the buns with butter. Toast in a large skillet over medium heat until golden, 1-2 minutes. Set aside.
04 -
Heat the oil in the skillet over medium-high heat. Season both sides of the patties with salt and pepper. Cook for 3-4 minutes on the first side without moving them.
05 -
Flip the patties, top each with cheese, cover the skillet, and cook 2-3 minutes more until the cheese is melted and the burgers are cooked to your liking.
06 -
Spread sauce on the buns. Layer lettuce, tomato, onion, pickles, and the hot cheeseburger patties. Close the buns and serve immediately.
# Good to know:
01 -
Use 80/20 beef for the juiciest skillet burger.
02 -
Best served immediately while the cheese is melted and the bun is warm.
03 -
The sauce can be made up to 3 days ahead.