A classic American cheeseburger is built around a juicy beef patty, melted cheese, a toasted bun, and familiar toppings such as lettuce, tomato, onion, and pickles. It is simple, satisfying, and easy to prepare on a stovetop griddle, in a cast-iron skillet, or on an outdoor grill.
Using ground beef with enough fat is important because it keeps the patties moist as they cook. The beef needs only salt and pepper, allowing the browned exterior, melted cheese, and fresh toppings to provide the rest of the flavor.
This recipe makes four generously sized cheeseburgers and can be ready in about 25 minutes.
Why You’ll Love This Recipe
- The patties require only beef, salt, and pepper.
- An 80/20 ground beef blend produces flavorful, juicy burgers.
- The burgers can be cooked on the stovetop or an outdoor grill.
- Toasted buns provide better texture and hold up to the toppings.
- Each person can customize the toppings and condiments.
- The entire meal takes less than 30 minutes to prepare.
Ingredients
- 1 1/2 pounds 80/20 ground beef: Provides enough fat to keep the burgers juicy and flavorful.
- 1 teaspoon kosher salt: Seasons the exterior of the patties.
- 1/2 teaspoon ground black pepper: Adds mild warmth.
- 4 slices American cheese or cheddar cheese: Melts over the hot beef patties.
- 4 hamburger buns: Brioche, potato, or traditional sesame buns all work well.
- 1 tablespoon unsalted butter, softened: Helps the buns toast evenly.
- 4 green leaf lettuce leaves: Add a cool, crisp layer.
- 1 medium tomato, cut into 4 thick slices: Adds freshness and moisture.
- 1/4 small red onion, thinly sliced: Provides crunch and sharp flavor.
- 12 dill pickle slices: Add acidity and balance the richness.
- 2 tablespoons mayonnaise, optional: Adds creaminess.
- 2 tablespoons ketchup, optional: Provides sweetness and tomato flavor.
- 2 tablespoons yellow mustard, optional: Adds tang and mild sharpness.
Ingredient Substitutions
- 80/20 ground beef: An 85/15 blend can be used for a leaner burger, though the patties may be slightly less juicy.
- American cheese: Use cheddar, Monterey Jack, pepper Jack, Swiss, or provolone.
- Hamburger buns: Potato rolls, brioche buns, sesame buns, or sturdy gluten-free buns can be used.
- Red onion: Substitute yellow onion, white onion, or sliced green onions.
- Green leaf lettuce: Iceberg, romaine, or butter lettuce will also work.
- Fresh tomato: Omit it when tomatoes are not in season, or replace it with an additional pickle.
- Mayonnaise: Use burger sauce, ranch dressing, or another creamy condiment.
How to Make American Cheeseburgers
- Divide the beef.
Divide the ground beef into four equal portions of approximately 6 ounces each. Handle the meat gently and avoid compacting it. - Shape the patties.
Form each portion into a patty about 3/4 inch thick and slightly wider than the hamburger buns. The patties will shrink as they cook. Press a shallow indentation into the center of each patty with your thumb to help it remain flat. - Prepare the toppings.
Wash and dry the lettuce. Slice the tomato and onion, and arrange the pickles and condiments so they are ready when the burgers finish cooking. - Toast the buns.
Spread the cut sides of the buns with softened butter. Place them cut-side down in a large skillet or on a griddle over medium heat. Toast for 1 to 2 minutes, until lightly golden. Transfer them to a plate. - Heat the cooking surface.
Increase the heat to medium-high. Allow the skillet or griddle to become hot before adding the patties. A cast-iron skillet works especially well for developing a browned crust. - Season the patties.
Sprinkle both sides of the patties evenly with the salt and black pepper immediately before cooking. - Cook the first side.
Place the patties in the hot skillet, leaving space between them. Cook without pressing down for 3 to 4 minutes. The bottom should develop a deep brown crust. - Flip and finish cooking.
Flip each patty once and cook for another 3 to 4 minutes. Ground beef should reach 160°F in the center. - Add the cheese.
Place one cheese slice over each patty during the final 1 to 2 minutes of cooking. Cover the skillet briefly to help the cheese melt. - Assemble the cheeseburgers.
Spread the desired condiments over the toasted buns. Place a lettuce leaf and cheeseburger patty on each bottom bun. Add tomato, onion, and three pickle slices, then cover with the top buns. Serve immediately.
Tips for the Best Classic American Cheeseburger
- Use 80/20 ground beef for a good balance of flavor and moisture.
- Handle the beef as little as possible when shaping the patties. Tightly packed meat can produce a firm burger.
- Make the patties slightly wider than the buns because they shrink during cooking.
- Season the exterior immediately before the patties go into the hot skillet.
- Do not press the burgers with a spatula while they cook. Pressing forces juices out of the meat.
- Flip the patties only once after a brown crust has formed.
- Toast the buns so they hold up better to the meat juices and condiments.
Common Mistakes to Avoid
Using Beef That Is Too Lean
Very lean ground beef can produce dry burgers. An 80/20 blend provides enough fat to keep the patties juicy.
Overworking the Meat
Mixing or compressing the beef too much creates a dense texture. Shape each patty gently without kneading the meat.
Cooking in a Cool Skillet
A properly heated skillet is necessary for a browned exterior. Allow the pan to become hot before adding the patties.
Pressing Down on the Patties
Pressing the meat with a spatula releases moisture and fat into the pan. Leave the patties undisturbed while each side browns.
Adding Cheese Too Early
Cheese needs only a minute or two to melt. Adding it too soon can cause it to run off the patty or burn around the edges.
Variations
Bacon Cheeseburgers
Add two strips of cooked bacon to each burger. Cheddar or American cheese pairs well with the smoky bacon.
Smash Cheeseburgers
Divide the beef into eight 3-ounce portions. Place each portion on a very hot griddle and firmly smash it into a thin patty. Cook for approximately 2 minutes per side, add cheese, and stack two patties on each bun.
Mushroom Swiss Burgers
Sauté 8 ounces of sliced mushrooms in 1 tablespoon of butter until browned. Use Swiss cheese and spoon the mushrooms over the patties.
Spicy Cheeseburgers
Use pepper Jack cheese and top the patties with sliced pickled jalapeños. Add a small amount of hot sauce to the mayonnaise.
Barbecue Cheeseburgers
Replace the ketchup with barbecue sauce and add crispy fried onions or thinly sliced raw onion.
What to Serve With Classic American Cheeseburgers
- French fries or potato wedges
- Onion rings
- Coleslaw
- Potato salad
- Corn on the cob
- Dill pickles or a simple green salad
How to Store
Remove the patties from the buns and toppings before storing leftovers. Place cooked burger patties in an airtight container and refrigerate for 3 to 4 days. Store the buns and fresh toppings separately.
Reheat the patties in a covered skillet over medium-low heat with a small splash of water. Cook until heated through, adding a fresh slice of cheese near the end if desired. Patties can also be reheated in a 325°F oven for approximately 10 minutes.
Cooked burger patties can be frozen for up to 3 months. Wrap each cooled patty separately and place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Fresh lettuce, tomato, onion, and assembled buns should not be frozen.
Frequently Asked Questions
What ground beef is best for cheeseburgers?
Ground chuck with an 80/20 lean-to-fat ratio works well. It contains enough fat to keep the burgers moist while developing a flavorful crust.
Should I mix seasoning into the ground beef?
It is better to season the outside of the patties just before cooking. Mixing salt into the beef can create a firmer, sausage-like texture.
Why should I make an indentation in each patty?
The center of a burger can swell as it cooks. A shallow indentation helps the patty cook into a flatter, more even shape.
Can I cook these burgers on an outdoor grill?
Yes. Preheat the grill to medium-high heat and clean the grates. Grill the patties for approximately 3 to 4 minutes per side, adding the cheese during the final minute.
How do I know when the burgers are done?
Insert an instant-read thermometer horizontally into the center of a patty. Ground beef should reach an internal temperature of 160°F.
Can I prepare the patties ahead of time?
Yes. Shape the patties up to one day in advance and refrigerate them in a covered container, separating the layers with parchment paper. Season them immediately before cooking.
Why did my burgers shrink so much?
All beef patties shrink as fat and moisture cook out. Excessive shrinkage can result from very high heat, overcooking, or using meat with a high fat content. Shaping the patties slightly wider than the buns accounts for normal shrinkage.
Final Thoughts
A classic American cheeseburger does not require complicated seasonings or preparation. Start with properly shaped 80/20 beef patties, cook them on a hot surface, and add the cheese near the end. Toasted buns and fresh toppings complete an easy meal that can be customized for each person.