Classic Cheeseburger
A juicy beef patty, melted cheese, crisp vegetables and a signature sauce between soft buns — a burger just like the best American diners make.
The cheeseburger is one of the great symbols of American street and diner food: a juicy beef patty, melted cheese, fresh vegetables and sauce between soft sesame buns. The secret to a great burger is quality ground beef (ideally around 20% fat), a quick sear over high heat, and assembling it so the ingredients don't slide out or turn the bun soggy. Made at home, a cheeseburger can be just as good as the restaurant version — the key is not overcooking the patty and letting the cheese melt right on top of it. The classic combo is cheddar, lettuce, tomato, onion and a simple mayo-ketchup sauce.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Patties
Divide the beef into 4 portions and gently shape into flat patties slightly wider than the buns — they'll shrink as they cook. Don't pack the meat too tightly, or the patty will lose its juiciness.
- 2
Cook
Heat a pan over high heat, season the patties with salt and pepper, and fry for 3 minutes per side. Near the end, place the cheese on top so it melts from the residual heat.
- 3
Sauce
Mix the mayonnaise, ketchup and mustard together for a simple, all-purpose burger sauce.
- 4
Buns
Slice the buns in half and lightly toast the cut sides in butter until golden — this keeps the bun from getting soggy.
- 5
Assemble
On the bottom bun, layer the sauce, lettuce, the cheese-topped patty, tomato, onion and pickle slices, cover with the top bun, and serve right away.
💡 Tips
- 💡
Press a small dimple in the center of the patty before frying so it doesn't puff into a ball as it cooks.
- 💡
Let the ground beef rest at room temperature for 10 minutes before shaping — the patties will cook more evenly.
🔄 Swaps & variations
- 🔄
Add caramelized onions and bacon for a "barbecue burger" variation.
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❓ Frequently asked questions
What kind of ground beef is best for a burger?
Around 20% fat, from chuck or a chuck-brisket blend, works best. Too-lean beef makes a dry patty.
How do I know when the patty is done?
For medium, 3 minutes per side over high heat is enough; for well done, 4–5 minutes per side, checking firmness when pressed.
Why shouldn't I press the patty with a spatula while frying?
It squeezes out the juices, making the patty drier. Flip it once and leave it alone until it's done.
What can I use instead of cheddar?
Any melty cheese works — gouda, emmental, or American burger cheese.
