Classic Cheeseburger

A juicy chuck patty seared hard in cast iron, melted American cheese, a toasted bun and the classic stack of lettuce, tomato, onion and pickles.

Prep

10 min

Cook

10 min

Total

20 min

Yield

4 servings

Ingredients

1½ lb ground chuck (80% lean)
1 tsp kosher salt
½ tsp black pepper
4 slices American cheese
4 hamburger buns
1 tbsp unsalted butter, softened
4 leaves green-leaf lettuce
1 ripe tomato, sliced
½ red onion, thinly sliced
8 dill pickle chips
Ketchup and yellow mustard, to serve

Method

Divide the beef into 4 portions. Form each into a patty about ¾ inch thick and slightly wider than the bun. Press a shallow dimple into the center so it cooks flat.
Keep the patties in the fridge while you butter the cut sides of the buns and toast them in a dry skillet until golden. Set aside.
Heat a cast-iron skillet over medium-high heat until very hot. Season both sides of the patties with salt and pepper just before cooking.
Cook without pressing for 3 to 4 minutes until a dark crust forms. Flip, lay a slice of cheese on each and cook 2 to 3 minutes more, until the center reaches 160°F (71°C).
Rest the burgers 1 minute. Build with lettuce, tomato, onion and pickles, then add ketchup and mustard.

Kitchen note

Salt the meat only right before it hits the pan. Salting early draws out moisture and makes the patty dense.

Where it comes from

Pasadena’s Rite Spot is often credited with adding a slice of cheese to a hamburger in the mid-1920s.