Classic Cheeseburgers
Juicy smashed-style cheeseburgers seared hard in a hot skillet, topped with melted cheddar and your favorite fixings.
- Makes
- 4 burgers
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
Ingredients
Equipment
- Large cast-iron skillet or griddle
- Sturdy metal spatula
Instructions
Divide the beef into 4 loose balls without packing them tightly. Keep them cold until the pan is hot.
Butter the cut sides of the buns and toast them in the skillet over medium heat until golden, 1–2 minutes. Set aside.
Turn the heat to high. When the pan is very hot, add the beef balls and press each one firmly into a thin patty with the spatula. Season the tops with the salt and pepper.
Cook without moving until a dark crust forms, 2–3 minutes. Scrape under each patty, flip, top with cheese and cook until the cheese melts and the burgers reach 160°F, 1–2 minutes.Cook without moving until a dark crust forms, 2–3 minutes. Scrape under each patty, flip, top with cheese and cook until the cheese melts and the burgers reach 71°C, 1–2 minutes.
Build the burgers on the toasted buns with lettuce, tomato, onion, pickles and ketchup.
Notes
- Press the burgers only once, right after they hit the pan. Pressing later squeezes out the juices.
- Ground beef should be cooked to 160°F for safety.
My notes
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Nutrition estimate
- Calories
- 635
- Protein
- 42 g
- Carbs
- 30 g
- Fat
- 38 g
Per burger, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
