Classic Cheeseburger
Why this recipe works
- Fast stovetop cooking: A hot frying pan browns the patties quickly, keeping the total cooking time short while still building savoury flavour.
- Balanced textures: The toasted bun, juicy patty, melted cheese, crisp lettuce and pickles give each bite contrast rather than softness alone.
- Classic burger balance: Cheddar adds richness, while mustard, ketchup, tomato, onion and pickles cut through the beef with acidity and sweetness.
Get the most out of this recipe
Texture tips
- Keep the beef loosely packed: Handle the minced beef lightly when shaping. Compacting it too much can make the cooked patty dense.
- Let the patty brown undisturbed: Cook the first side until well browned before flipping, and avoid pressing down with the spatula.
- Toast and assemble last: Toasting the bun helps it stand up to the sauces and hot patty. Build the burger just before serving.
Make-ahead tips
- Store parts separately: Keep cooked patties, sliced vegetables and buns in separate airtight containers so the toppings stay fresh.
- Reheat before adding cheese: Warm the patties in a hot frying pan until piping hot, then add the cheese at the end so it melts without overcooking.
- Assemble to order: For the best texture, add sauces, vegetables and pickles only once the patty and bun are ready.
Ingredient swaps
- Use American cheese for a softer melt: American cheese gives a smoother, more traditional diner-style finish than cheddar.
- Choose a less sweet bun: A standard burger bun can replace brioche if you prefer a more neutral base.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the yellow onion. Slice the tomato and set aside with the romaine lettuce leaves and dill gherkin pickles.
- Put the minced beef in a bowl and season with the fine sea salt and black pepper. Divide into 2 balls, then press into patties slightly wider than the brioche buns and make a small dimple in the centre of each.
- Heat a large frying pan over medium-high heat. Cook the patties for 2 to 3 minutes on the first side until well browned, then flip and cook 1 to 2 minutes more for a juicy centre.
- Lay the cheddar cheese over the patties, then cover the pan for 30 to 60 seconds until the cheese melts. Transfer the patties to a plate to rest briefly.
- Split the brioche buns and toast them cut-side down in the same pan for 1 to 2 minutes until golden. Spread ketchup and yellow mustard over the bun bases.
- Build the burgers with romaine lettuce, tomato, yellow onion and dill gherkin pickles, then add the cheeseburgers and close with the bun tops. Serve straight away while hot.
Recipe notes
Tips
- For the juiciest burgers, handle the minced beef lightly and avoid pressing the patties down while they cook.
- If you like a more well-done burger, cook for an extra 1 to 2 minutes after flipping, but keep the heat high so the outside stays nicely browned.
- Food safety: minced beef should be cooked until piping hot throughout; this is especially important for children, pregnant people, older adults, and anyone with a weakened immune system.
Substitutions
- Replace Cheddar cheese with American cheese for a softer, more classic melt.
- Replace Brioche bun with Burger bun for a less sweet, more traditional bun.
Storage
- Refrigerate up to 2 days
- Store cooked patties and sliced vegetables separately in airtight containers. Reheat patties in a hot frying pan for 2 to 3 minutes per side until piping hot, then add the cheddar cheese at the end to melt; assemble burgers just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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