Dinner · Lunch · Beef

Classic Cheeseburgers

Juicy, simply seasoned burgers that cook on the grill or in a skillet in about 12 minutes.

⏱ 22 min (10 min prep, 12 min cooking) 🍽 Serves 4 · 1 burger kid friendlyquickbudgetfreezer friendlyleftovers
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Burgers

  • 1½ lb Ground beef, 80% lean
  • 1 tsp Table salt
  • ½ tsp Ground black pepper
  • ½ tsp Garlic powder

  • To serve

  • 4 Hamburger buns
  • 4 slice American cheese slices
  • 4 leaf Green leaf lettuce
  • 1 Tomatoes, sliced
  • ½ Red onion, thinly sliced (optional)
  • ¼ cup Ketchup (optional)
  • 2 tbsp Yellow mustard (optional)
  • 8 Dill pickles, sliced (optional)

Make it yourself

Make the soft buns and dinner rolls yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: grill or large heavy skillet, instant-read thermometer, spatula.

  1. Divide the beef into 4 equal portions and shape each into a patty about 3/4 inch thick and a little wider than the buns. Press a shallow dimple into the center of each so it stays flat as it cooks. Handle the meat gently.
  2. Wash your hands after shaping. Season both sides of the patties with the salt, pepper and garlic powder.
  3. Heat the grill or a heavy skillet over medium-high heat. Cook the patties 4 to 5 minutes per side, flipping once, until an instant-read thermometer in the center reads 160°F.
  4. Lay a slice of cheese on each patty for the last minute; cover so it melts.
  5. Toast the buns cut side down for 30 to 60 seconds. Move the cooked burgers to a clean plate, not the one that held the raw patties.
  6. Build the burgers with lettuce, tomato and your choice of toppings.

🌡 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadShape the patties up to 1 day ahead. Stack them with wax paper between and keep covered in the fridge.
❄️ FreezerFreeze raw patties with wax paper between them for 3 to 4 months for best quality. Thaw overnight in the fridge, or cook from frozen and add a few minutes per side.
↺ LeftoversChop a leftover patty into a quesadilla or over a salad; reheat to 165°F.
🧒 With kidsMake a few small slider patties (about 2 ounces each) for little hands. They cook in about 3 minutes per side, still to 160°F.
Dairy-free swapLeave off the cheese.
Gluten-free swapUse gluten-free buns or wrap the burgers in lettuce leaves.
Meatless swapCook store-bought veggie patties by the package directions and use the same toppings.

Goes well with

🌽 Buttered Corn on the Cob🥬 Simple Green Salad🥔 Crispy Roasted Potatoes

Good to know

Ground beef: 80/20, 85/15, 90/10 and up Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub