Hamburger & Cheeseburger** 🍔

Classic Hamburger & Cheeseburger

Authentic American burger—juicy beef patty, toasted buns, and melty cheese. Perfect for weeknights, game days, and backyard cookouts.

Yield: 4 burgers (4 × 120 g patties)

Total Time: 25–30 min (Prep 10 min · Cook 10–12 min · Rest 5 min)

USA Icon Beginner‑friendly One‑pan/Grill

Ingredients

Beef Patties

• 480 g ground beef, 80/20 (1.06 lb)
• 1 tsp kosher salt (6 g)
• 1/2 tsp black pepper, freshly ground (1–2 g)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)

For Assembly

• 4 brioche or sesame burger buns
• 4 slices American cheese (or cheddar)
• 1 small onion, thinly sliced
• 1 large tomato, sliced
• 8–12 pickle chips
• 2 cups shredded lettuce (about 100 g)
• 2 tbsp unsalted butter (28 g), for toasting buns

Signature Burger Sauce (makes ~1/2 cup)

• 1/3 cup mayonnaise (80 ml)
• 2 tbsp ketchup (30 ml)
• 1 tbsp yellow mustard (15 ml)
• 1 tbsp sweet relish (15 ml)
• 1 tsp apple cider vinegar (5 ml)
• 1/4 tsp smoked paprika
• Pinch of salt & pepper

Allergic swap: Use gluten‑free buns if needed. For dairy‑free, skip cheese and use vegan mayo.

Method

1. Make the sauce: Whisk all sauce ingredients in a bowl. Chill.
2. Form patties: Divide beef into 4 × 120 g portions. Lightly roll into balls, then flatten to ~11 cm (4.5 in) wide. Do not overwork. Season both sides with salt & pepper just before cooking.
3. Toast buns: Heat a large skillet or grill over medium‑high. Melt butter; toast buns cut‑side down until golden (30–60 sec). Set aside.
4. Cook patties: Add patties to hot surface. Sear 2–3 min until crust forms; flip. For cheeseburgers, place cheese on each patty after flipping. Cook 1.5–3 min more to desired doneness (internal temp 63 °C / 145 °F for medium). Rest 2–3 min.
5. Assemble: Spread sauce on buns. Layer lettuce, patty, tomato, pickles, onion. Cap with top bun.

Smashburger option: Use 90–100 g balls. Press firmly with a spatula for 10–15 sec right after placing on the skillet to create a lacy crust. Cook faster: ~1 min per side.

Timing & Doneness Guide

• Rare: 52 °C / 125 °F · ~1.5 min/side
• Medium‑rare: 57 °C / 135 °F · ~2 min/side
• Medium: 63 °C / 145 °F · ~2.5–3 min/side
• Well‑done: 71 °C / 160 °F · ~3.5–4 min/side

Use an instant‑read thermometer for accuracy.

Tips for a Juicy Burger

• 80/20 beef (20% fat) gives the best flavor and moisture.
• Season right before cooking to keep patties juicy.
• Don’t press the patty while cooking—retain juices.
• Rest patties 2–3 minutes before assembling.
• Lightly toast buns so they don’t get soggy.

Nutrition (per burger, with cheese)

Approximate: 560–680 kcal · 35–40 g protein · 28–34 g fat · 35–45 g carbs.

Make It Yours

• Bacon cheeseburger: Add 2 crispy bacon strips.
• Spicy: Add jalapeños and a dash of hot sauce.
• Double: Stack two thinner patties with cheese between.
• Healthier: Swap brioche for whole‑wheat buns; add extra tomato & lettuce.

© Your Kitchen Studio — Classic American Comfort Food

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