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Close-up of a bacon cheeseburger with melted cheddar cheese dripping over a thick beef patty in a glossy toasted bun

Best Cheeseburger Recipe

A juicy homemade cheeseburger with perfectly melted cheese, a toasted bun and all the classic toppings, ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ lb (680 g) ground beef, 80/20
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 slices American cheese or sharp cheddar
  • 4 potato buns or brioche buns
  • 2 tablespoons butter softened
  • 1 cup shredded lettuce
  • 1 large tomato sliced
  • ½ red onion thinly sliced
  • 12 dill pickle slices
  • Ketchup, mustard and mayonnaise, to taste
  • Optional: 4 strips cooked bacon

Method
 

  1. Divide the beef into 4 portions and shape into patties about ¾ inch thick, slightly wider than the buns. Press a shallow dimple into the center of each.
  2. Season both sides of the patties with salt, pepper, garlic powder and onion powder.
  3. Heat a cast iron skillet over medium-high heat or a grill to medium-high.
  4. Cook the patties for 3 to 4 minutes on the first side without moving them. Flip and cook 3 minutes more for medium, or 4 minutes for medium-well.
  5. Lay a slice of cheese on each patty, cover with a lid or foil, and steam for 30 to 45 seconds until fully melted.
  6. Butter the cut sides of the buns and toast in a dry pan or on the grill for about 1 minute until golden.
  7. Spread the sauces on the buns, then layer lettuce, tomato, onion and pickles with the cheesy patty. Add bacon if using.
  8. Serve immediately while the cheese is soft and glossy.

Notes

American cheese melts the smoothest; cheddar, pepper jack,  Swiss or blue cheese all work with the same lid technique.
For a stubborn melt, add a teaspoon of water to the hot pan away from the  patties and cover quickly for a burst of steam.
Smash burger variation: press loose beef balls flat  on a hot griddle and cook 2 minutes per side.
Do not mix the salt into the beef; season the outside only, right before cooking.
Leftovers: refrigerate cooked patties up to 3 days; reheat covered with a fresh slice of cheese. Freeze uncooked patties up 3 months with parchment between them.