Classic Cheeseburger

How to Make Classic Cheeseburger

1. 1

   Step 1: Form patties and season

   Divide the ground beef into four equal portions (about 6 oz / 170 g each). Gently form each into a patty roughly 3/4–1 inch thick, pressing a shallow dimple in the center of each to prevent bulging; season both sides with kosher salt and freshly ground black pepper just before grilling.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and oil the grill

   Preheat your gas or charcoal grill to high heat (450–500°F / 230–260°C) with the lid closed for 10–12 minutes. When hot, brush the grates with a little neutral oil (use tongs and an oiled paper towel) to help prevent sticking.

   For this step

   • 1 tbspNeutral oil (canola or vegetable) for grates
3. 3

   Step 3: Grill patties and melt cheese

   Place patties on the hot grate and sear, uncovered, for 3–4 minutes until a good crust forms. Flip once and cook another 3–4 minutes; place a slice of cheddar on each patty about 1 minute before removing so it melts. Cook until the internal temperature reaches 160°F (71°C) for well-done ground beef per food-safety guidelines.

   For this step

   • 4 slicesCheddar cheese slices
   
4. 4

   Step 4: Toast buns on the grill

   While the cheese melts, butter the cut sides of the buns lightly and place them butter-side-down on the grill for 30–60 seconds until golden and toasted; watch closely so they don’t burn. Remove buns and burgers from the grill and let the patties rest 2 minutes.

   For this step

   • 4 countBurger buns
   • 1 tbspUnsalted butter (for toasting buns)
   
5. 5

   Step 5: Assemble the cheeseburgers

   Place each cheeseburger on the bottom bun and top with sliced tomato and red onion (add lettuce, pickles or condiments if desired). Cap with the top bun and serve immediately while hot and juicy.

   For this step

   • 1 mediumSliced tomato
   • 1/2 mediumSliced red onion
   

1. Divide the ground beef into four equal portions (about 6 oz / 170 g each). Gently form each into a patty roughly 3/4–1 inch thick, pressing a shallow dimple in the center of each to prevent bulging; season both sides with kosher salt and freshly ground black pepper just before grilling.
2. Preheat your gas or charcoal grill to high heat (450–500°F / 230–260°C) with the lid closed for 10–12 minutes. When hot, brush the grates with a little neutral oil (use tongs and an oiled paper towel) to help prevent sticking.
3. Place patties on the hot grate and sear, uncovered, for 3–4 minutes until a good crust forms. Flip once and cook another 3–4 minutes; place a slice of cheddar on each patty about 1 minute before removing so it melts. Cook until the internal temperature reaches 160°F (71°C) for well-done ground beef per food-safety guidelines.
4. While the cheese melts, butter the cut sides of the buns lightly and place them butter-side-down on the grill for 30–60 seconds until golden and toasted; watch closely so they don’t burn. Remove buns and burgers from the grill and let the patties rest 2 minutes.
5. Place each cheeseburger on the bottom bun and top with sliced tomato and red onion (add lettuce, pickles or condiments if desired). Cap with the top bun and serve immediately while hot and juicy.