Classic Cheeseburger Recipe

The classic cheeseburger -ground beef, cheese, and all of the fixings sandwiched between buttered brioche. This timeless American burger recipe is sure to be a crowd-pleaser!

Serve with French fries and coleslaw for the ultimate lunch or dinner.

There’s nothing quite like sinking your teeth into a perfectly seasoned and perfectly cooked burger. Handheld greasy, cheesy, beefy goodness. I’m a firm believer that the best burger patties are the most basic. 80/20 ground beef, salt, pepper and that’s it. That said, you’re going to love how easy these burgers are. It’s hard to go wrong with a cheeseburger filled with all of your favorite fixings.

Why You’ll Love This Classic Cheeseburger Recipe

• It’s a no-fuss traditional burger recipe with minimal ingredients. You can’t mess this up.
• Burgers are so easy to customize with your favorite toppings and fixings.
• Burger patties can be pan-fried or grilled with the same delicious results.
• Everyone loves cheeseburgers!

Ingredients You’ll Need

• Chuck Roast Ground Beef – The best beef has an 80/20 lean to fat ratio. The extra fat keeps the patties moist and juicy.
• Salt and Pepper – Helps to flavor the burger patties. 
• American Yellow Cheese & Yellow Cheddar Cheese – Classic cheeses for classic burgers!
• Lettuce, Tomato & Pickle – Traditional burger toppings that give it a nice fresh crunch and texture. 
• Ketchup – Is a classic cheeseburger topping necessity in my opinion but feel free to omit it and serve it with this delicious bacon garlic aioli.
• Brioche Buns – Have a buttery exterior and a soft, squishy inside making it the perfect vehicle for a burger patty.

How To Make Pan-Fried Classic Cheeseburgers

1. Make burger patties. Divide the beef into four portions and then form into 1/2 inch thick rounds. Season both sides of the burger patties with salt and pepper.
2. Pan-fry burger patties. Heat a skillet with oil over medium-high heat. Cook the burger patties for 4-5 minutes on each side or until the beef is fully cooked through. Add one slice of each cheese to each burger patty and cover with a lid. Cook for an additional minute or until the cheese melts completely. 
3. Serve. Place patties on buttered toasted brioche with toppings of your choice. Enjoy!

Can I Make Grilled Classic Cheeseburgers Instead?

Of course you can, here’s how to grill them instead of frying them on the stovetop:

1. Prepare patties as instructed above and then grill.
2.  Grill patties over high heat until browned with visible grill marks (about 4 to 5 minutes per side). 
3. Add cheese, cover with a lid and cook until the cheese melts. 
4. Serve on toasted brioche with your favorite fixings and enjoy!

Recipe Tips

• The best burgers are made with 80/20 ground beef. That extra fat is super important for making juicy burgers. If using a leaner mixture, adding a few tablespoons of ice-cold water to the mixture will help make them juicy.
• Press a thumbprint into the center of each patty. It keeps them from puffing up and shrinking.
• I’m not a huge fan of mixing seasoning into burger meat. Sprinkle the outside of the patties with salt and pepper for the best results.
• Add a few splashes of water before covering the burgers with a lid. Doing so helps the cheese melt evenly onto the burgers.
• Don’t smush out the juices! Resist the urge to press down on the patties
• You can use a different squishy bun, like sesame of kaiser.

Variations

The options are endless when it comes to making this classic cheeseburger recipe your own. It’s really all about the toppings.

• Make it a brunch burger -top with bacon, a fried egg and a drizzle of maple syrup!
• California style! Topped with pepper jack cheese, bacon and avocado.
• Top burgers with swiss cheese, sauteed mushrooms and sauteed onions.

Storing & Freezing

Storing: Store burger patties in an airtight container in the fridge for up to 2 days. Store separately from buns and toppings.

Freezing: Cooked burger patties should first be frozen solid on a baking sheet, individually wrapped in parchment paper and then stored in a freezer-safe bag for up to 3 months.

FAQS

Why do restaurant burgers taste better than when I make them at home? 

Most restaurants use a seasoned flat-top griddle to cook burgers. The burgers get a good sear from the flat-top while locking in all of the juices. Pan-fried burgers are just as delicious.

How do I know when the burgers are cooked to temperature? 

The most efficient way is to simply insert a meat thermometer in the center of one patty.

How do I prevent burgers from shrinking overheat? 

Press your thumbprint into the center of each patty. If you have a few extra minutes, letting the patties sit out for 10 or so minutes before pan-frying helps.

Can I make classic cheeseburgers cooked rare? 

For food safety purposes, no. You can really only ensure the safety of ground beef if you grind it yourself. The USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit.

Can I make these in the air fryer?

Absolutely. Preheat the air fryer to 370 degrees F. Cook for 6 minutes, flip the patties and cook for 3-4 minutes or until fully cooked through.

More Classic American Recipes

• Crab Cakes with Remoulade Sauce
• Crispy Chicken Sliders
• Crockpot Mac and Cheese
• Buttermilk with Fried Chicken 

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