American
Classic Cheeseburgers
Hand-formed beef patties seared in a hot skillet and finished with cheddar. Cook ground beef to 160°F in the center.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A dimple in the center keeps the patty from balling up.
- Ground beef is done at 160°F, not at the color of the crust.
- Cheese goes on when the second side is almost done.
- Toast the buns in the fat left in the pan.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Divide the beef into 4 portions. Handle it lightly. Shape 3/4-inch patties a little wider than the buns, and press a shallow dimple into the center of each. Salt and pepper the outsides.
- 2
Heat a cast-iron skillet over medium-high heat until it is very hot. Add the oil.
- 3
Cook the patties about 3 to 4 minutes on the first side. Flip and cook until the center reaches 160°F.
- 4
Lay the cheddar on the patties in the last minute and cover the skillet so it melts.
- 5
Toast the buns in the skillet. Build the burgers with lettuce, tomato, and onion.
Pro tips
- 80 percent lean beef stays juicy. Extra-lean beef dries out at 160°F.
- Do not press the patties with a spatula. That squeezes the juices out.
- A thermometer in the side of the patty is more reliable than cutting one open.
Easy substitutions
- cheddar
- American cheese
- ground beef
- ground turkey, cooked to 165°F
Storage and reheating
Storage
Refrigerate cooked patties up to 3 days. Keep them off the bun.
Reheating
Warm patties in a covered skillet over medium-low heat until steaming hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 560
- Protein
- 34 g
- Carbs
- 32 g
- Fat
- 32 g
- Fiber
- 1 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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