A home burger built for frequent repeat cooking: deeply browned juicy beef, melted cheddar, a toasted bun, and the fresh contrast of lettuce, tomato, and pickles. A short ingredient list, one skillet, and twenty minutes for a classic burger that tastes exactly like one should.
Slice the tomato and pickles and divide the lettuce into portions. Dry the lettuce and tomato well so they do not soak the bun. Have everything ready before cooking; once the beef hits the skillet, this burger moves quickly.
Divide the ground beef into four roughly 125 g portions and form patties about 1.5 cm thick, slightly wider than the buns. Handle the beef as little as possible and make a small indentation in the center of each patty. Season both sides with the
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Heat a cast-iron skillet over medium-high heat for 2 minutes and add the oil. Cook the patties for 3 to 4 minutes without moving them, until a deep brown crust forms. Flip only once, place the cheddar cheese on top, and cook for another 3 to 4 minutes, until the cheese has melted and the center of the beef reaches 71°C. Remove the burgers and let them rest while you toast the buns.
Split the burger buns and toast the cut sides in the same skillet for 45 to 60 seconds, until golden. Spread each bun with mayonnaise and ketchup, then add the cheeseburger patty, lettuce, tomato, and pickles, and close. Serve immediately. And that's it! Beef crust, melted cheese, toasted bun, and twenty minutes: a classic burger does not need more drama 🍔
