Cheese Burger
The classic American cheeseburger — beef patty, melted American cheese, lettuce, tomato, onion, pickles on a toasted bun. The fast-food staple that's dramatically better at home. The trick is good-quality 80/20 ground beef, smashed thin for crispy edges.
Prep Time
10 min
Cook Time
25 min
Servings
2
Calories
740 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef Patty1
- Cheese½ cup
- Bun½
- Lettuce1 cups
- Tomato1 medium
- Onion½ medium
- Mayonnaise1 ½ tbsp
- Salt½ tsp
- Black Pepper¼ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef Patty1
- Cheese0.5 cup
- Bun0.5
- Lettuce1 cups
- Tomato1 medium
- Onion0.5 medium
- Mayonnaise1.5 tbsp
- Salt0.5 tsp
- Black Pepper0.25 tsp
Instructions
- 1
Divide 1 lb of 80/20 ground beef into 4 equal balls (4 oz each). Don't pre-flatten — they'll smash on the griddle.
- 2
Heat a flat griddle or cast iron skillet over high heat for 3-4 minutes — ripping hot. Season each beef ball with salt and pepper just before cooking.
- 3
Place 2 balls on the hot griddle. Immediately smash each one flat with a sturdy spatula — press hard, you want them about ¼-inch thick. Maximum surface area = maximum crust.
- 4
Cook 2 minutes without disturbing — the patties develop a crispy crust. Flip and immediately top each with a slice of American cheese.
- 5
Cook the second side another 90 seconds while the cheese melts. Transfer to a plate. Repeat with the second batch.
- 6
Toast 4 brioche buns lightly. Build each burger: bottom bun, mayo, the cheese-topped patty, sliced lettuce, sliced tomato, 2 pickle slices, thinly sliced onion (optional), top bun. Eat immediately.
Watch how to make Cheese Burger
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💡 Expert Tips
- 1.Smash hard, don't touch again. The crispy crust forms when beef is in direct contact with the hot surface.
- 2.American cheese is the right choice. Melts smoothly into the burger. Sharp cheddar can split; fancy cheese doesn't fit the classic style.
- 3.80/20 ground beef. The 20% fat is essential for juicy burgers. Leaner is drier; fattier is greasier.
- 4.Toasted buns. Untoasted buns go soggy from meat juices. A quick 30-second toast prevents this.
🔬 Why It Works
Smashed cheeseburgers work because pressing the meat thin against a hot surface creates maximum Maillard reaction (browning) area in minimum time. The thin patty cooks through in 90-180 seconds, retaining juiciness because of the brief cook time. American cheese melts uniformly; pickles add briny acidity that cuts the rich beef. This is fast-food technique applied at home — and you get better results because you control the meat quality.
Frequently Asked Questions
Why smash the patties?▾
Best beef?▾
Other cheese options?▾
Best buns?▾
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