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Cheeseburger

A great cheeseburger is mostly restraint: well-marbled beef, salt on the outside and as little handling as possible. Packing the meat tightly gives you a dense, springy patty, while loose shaping leaves room for the juices. The fat content matters most, since 80/20 ground chuck stays juicy all the way to a safe 160°F (71°C).

Prep
30 min
Cook
25 min
Total
55 min
Serves
4

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An illustration of Cheeseburger
Cheeseburger, illustrated for Tastybop

Ingredients

  • 1 1/2 lb (680 g) 80/20 ground chuck, cold
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp vegetable oil
  • 4 slices American cheese, or sharp cheddar
  • 4 soft hamburger buns, split
  • 1 tbsp unsalted butter, softened
  • 4 leaves crisp lettuce
  • 1 large ripe tomato, sliced
  • 1/2 red onion, thinly sliced
  • 8 dill pickle slices
  • Ketchup, mustard and mayonnaise, to taste

Instructions

  1. Divide the beef into 4 equal portions of 6 oz (170 g). Shape each one gently into a patty 4 1/2 inches (11 cm) wide and 3/4 inch (2 cm) thick. Press a shallow dimple in the center of each, which keeps it from bulging. Wash your hands, then chill the patties on a plate for 20 minutes.
  2. Spread the butter on the cut sides of the buns. Toast them, cut side down, in a large cast-iron skillet over medium heat for about 1 minute, until golden. Set aside.
  3. Raise the heat to medium-high and let the skillet heat for 5 minutes. Season both sides of the patties with the salt and pepper right before cooking. Salting earlier draws out moisture and firms up the meat.
  4. Add the oil and patties, leaving space between them and working in two batches if they crowd the pan. Cook for 4 minutes without moving them, until a dark crust forms. Flip once and cook for 3 to 4 minutes more.
  5. Lay a slice of cheese on each patty and cover the skillet for 1 minute, so the trapped heat melts the cheese.
  6. Check the center of each patty from the side with an instant-read thermometer. It should read 160°F (71°C), which is the safe temperature for ground beef. Color alone can't tell you this, so if a patty falls short, cover it for another minute. Rest for 2 minutes.
  7. Spread the buns with ketchup, mustard and mayonnaise. Build each burger with lettuce, tomato, the patty, onion and pickles, then serve right away.

Tips

  • Don't press down on a burger with the spatula as it cooks. It pushes the juices into the pan and can dry out the patty.
  • To make smash burgers, roll the beef into 3 oz (85 g) balls and press them very thin on a hot griddle. Cook each for about 2 minutes on the first side and 1 on the second, and still check that they're cooked through.
  • American cheese melts smoothly and rarely turns greasy. Cheddar has more flavor but needs an extra 30 seconds under the lid.

Did you know?

  • September 18 is National Cheeseburger Day in the United States.
  • Putting cheese on burgers became popular in the 1920s.
  • Americans eat billions of burgers every single year.

Questions

What's the best ground beef for burgers?

80/20 ground chuck, which means 80 percent lean and 20 percent fat. Leaner beef cooks up dry, particularly at 160°F (71°C).

What temperature should a burger be cooked to?

USDA guidance for ground beef is 160°F (71°C). Grinding can move surface bacteria through the meat, so it isn't treated like a whole steak. Use a thermometer rather than judging by color.

Should I add egg or breadcrumbs to burger patties?

No. Those are for meatloaf and meatballs. Good beef holds together on its own, and binders make the patty's texture dense.

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