American · Lunch or dinner

Classic Cheeseburger

Name: Classic Cheeseburger
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb ground beef (80/20); 4 brioche burger buns; 4 slices sliced sharp cheddar; 4 leaf iceberg lettuce, washed and dried; 1 large ripe tomato, sliced 1/4-inch thick; ½ medium red onion, sliced thin; 16 dill pickle chips; 4 tbsp ketchup; 2 tbsp yellow mustard; 4 tbsp mayonnaise; 2 tbsp unsalted butter, softened; 1½ tsp kosher salt; ½ tsp black pepper

Juicy patty, melted cheese, soft bun and proper trimmings.

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Prep: 10 min
Cook: 12 min
Makes: 4 servings
Skill: Comfortable
Heat: Mild, adjustable

Halal Contains dairy Contains gluten Contains eggs

Maui says

Don't squish the patty. Don't flip more than once. Don't salt until just before it hits the pan. That's the whole game - break those rules and your burger toughens.

Ingredients

Everything below makes 4 servings.

1½ lbground beef (80/20)
4brioche burger buns
4 slicessliced sharp cheddar
4 leaficeberg lettucewashed and dried
1 largeripe tomatosliced 1/4-inch thick
½ mediumred onionsliced thin
16dill pickle chips
4 tbspketchup
2 tbspyellow mustard
4 tbspmayonnaise
2 tbspunsalted buttersoftened
1½ tspkosher salt
½ tspblack pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

831calories
40gprotein
32gcarbs
60gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Divide beef into 4 portions (6 oz each). Form into loose balls, then gently flatten into 4-inch patties about 3/4-inch thick. Make a shallow thumbprint in the center of each (prevents doming).
Slice tomato, onion, prep lettuce.
Slice butter buns and butter the cut sides.

Heat pan, season patties

Heat the cast iron over medium-high until smoking-hot. Season the patties on both sides with salt and pepper just before they hit the pan - salting earlier draws out moisture.

4 min · hands on

Cook patties

Lay the patties in the dry hot pan (the fat will render). Don't press them. Cook to 160°F internal (USDA safe minimum for ground beef), ~3-4 min per side for 1/4-inch patties. Lay a slice of cheddar on each after flipping. Transfer to a plate.

5 min · hands on

Toast buns

Wipe most of the fat from the pan. Lay buttered buns cut-side down. Toast 60-90 sec until deep golden.

2 min · hands on

Build

Spread mayo on top buns, ketchup and mustard on bottoms. Layer: bottom bun to lettuce to tomato to patty (with melted cheese) to pickles to red onion to top bun. Serve immediately.

3 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of ground beef Ground turkey

Add 1 tbsp oil to mix; cook to 165°F internal - turkey is leaner.

Instead of served on bun With oven fries

Start fries first - they need 25 min at 425°F. Adds about 25 minutes.

Instead of cheddar or American cheese No cheese

Skip the cheese step; consider crispier bun toast.

Gluten free Gluten-free burger buns for brioche burger buns

Or skip the bun and serve lettuce-wrapped.

What keeps

Always cook to order - reheated burger patties go from juicy to gray hockey puck. If prepping ahead, shape patties and cover up to 24 hr; assemble and cook day-of.

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