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Classic Cheeseburger

By chef Henry


 

The classic cheeseburger is an iconic favorite that perfectly balances simplicity and flavor. It features a juicy beef patty cooked to your preference, topped with a slice of melted cheese, usually cheddar or American. This delicious combination is sandwiched between soft, toasted buns and often garnished with classic toppings like lettuce, tomato, pickles, onions, and a dollop of ketchup or mustard. Whether grilled or pan-fried, the classic cheeseburger is a timeless comfort food that satisfies cravings for something hearty and delicious. 🍔

 

Equipment








  • 1 cast iron griddle or skillet

Ingredients
  

  • 300 g (10.5 oz) medium ground beef
  • ½ red onion sliced into half-moons
  • 1 large tomato sliced
  • 1 small head of iceberg lettuce torn
  • 1-2 dill pickles sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ¼ cup aged Gouda, finely shredded
  • 2 slices of American cheese
  • 2 sesame seed potato buns
  • mustard for serving
  • ketchup for serving
  • mayo for serving




Instructions
 

  • Take half of the ground beef and form it into a mound. Place a plate on top and press. Repeat with the remaining half of the ground beef. Create a deep indent in the center of the patty with your thumb.  ** Season with salt and pepper and place the patties in the fridge.
  • While the burgers are chilling, prep all your toppings and, if necessary, preheat your grill. I fill two BBQ baskets with coals on either side of the BBQ and place a cast-iron griddle in the center. I then heated the grill to about 375°F. ***
  • Once the griddle is smoking hot, add the butter followed by a tablespoon of olive oil. Add your patties to the griddle and cook for 2-3 minutes a side. When you flip the burgers the first time add the gouda. Cook the burger for a minute more before adding a slice of American cheese. Put the cover on the BBQ and cook for an additional minute.
  • Take the burgers off of the griddle and set them aside. Working quickly, rub the buns in the residual butter and burger juice and place them directly over the coals, or over high heat if using a stove. Toast until golden.
  • Build your burger to your taste. But here's how I do it. I like to start by adding mustard, ketchup, and pickles to the bottom bun. Then on top of that, I put the first of two installments of lettuce. **** On top of the lettuce, I place the burger and top it with onion, tomato, and yet more lettuce. Finally, I take the top bun, slather it with mayo, and place it on top.  Serve immediately with a side of fries.

Notes

** This will limit how much Patty contracts and shrinks while cooking. 
*** If you don’t have a BBQ or a cast-iron griddle, you can use a stovetop and a cast-iron skillet. The burgers will still taste great, just not smokey. 
**** I like the lettuce to act as a buffer between the juicy burger and the bottom bun. There is nothing worse than a soggy bottom bun. 

how to make a Classic Cheeseburger


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