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!
- 1 lb ground beef 80/20
- salt and pepper to taste
- oil, for frying
- 4 slices of American yellow cheese
- 4 slices of cheddar cheese
- 4 Brioche Buns
- Ketchup optional
- Red Onion
- Bacon garlic aioli
Divide the beef into four portions and then patty into 1/2 inch thick rounds. Season both sides of the burger patties generously with salt and pepper.
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.
Place patties on buttered toasted brioche with toppings of your choice. Enjoy!
- 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.
Calories: 648kcal | Carbohydrates: 38g | Protein: 29g | Fat: 42g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 460mg | Potassium: 306mg | Vitamin A: 720IU | Calcium: 68mg | Iron: 3mg