There is not much that competes with a properly made cheeseburger, and this recipe delivers exactly that. The key is in the details: using the right fat ratio in your ground beef, seasoning generously before forming the patties, and keeping your hands off the meat once it hits the pan. Follow those three things, and you will end up with a juicy, flavorful burger every time.
The burger sauce is what sets this one apart. It comes together in about 2 minutes and keeps in the fridge for up to a week, making it easy to batch-cook and have it ready whenever you need it. Serve everything on a toasted brioche bun with your preferred toppings, and you have a complete, satisfying meal that works any night of the week.
Nutrition
753 Calories | 49g Fat | 36g Carbohydrates | 40g Protein | 2g Fiber
Per Serving
Serves 6
Ingredients
Cheeseburger Patties:
- 2 lbs ground beef, 80/20
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp canola oil
- 6 slices of American cheese
Burger Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 3 Tbsp dill pickle relish
- 1 Tbsp Dijon mustard
For Serving:
- 6 brioche hamburger buns, toasted
- Romaine or shredded lettuce
- Sliced tomato
- Sliced red onion
- Dill pickle chips
Directions
- Make the burger sauce. In a small bowl, whisk together the mayonnaise, ketchup, dill pickle relish, and Dijon mustard until fully combined. Set aside or refrigerate until ready to use.
- Season and form the patties. Add the ground beef to a large bowl with 1 1/2 tsp kosher salt and 1 1/2 tsp black pepper. Mix gently with a wooden spoon or clean hands just until the seasoning is evenly distributed. Gently form into 6 patties about 1 inch thick and roughly the same diameter as your buns. Avoid overworking the meat.
- Cook the patties. Heat the canola oil in a large cast-iron skillet over medium-high heat. Working in batches as needed, add the patties and cook for 3 to 5 minutes per side until lightly charred and cooked to your desired doneness. Drain any excess fat from the pan between batches, then wipe it clean before continuing.
- Add the cheese. In the last minute of cooking, lay one slice of American cheese on each patty and let it melt.
- Assemble and serve. Place each patty on a toasted brioche bun, spread the burger sauce generously on the top bun, and add your preferred toppings. Serve immediately.
Pro-Tips
- Use 80/20 ground beef and do not go leaner. The 20% fat content is what keeps the patty juicy and flavorful during cooking. Leaner ratios like 90/10 tend to produce drier, denser results and are harder to cook without overcooking. If fat is a concern, focus on portion size rather than swapping the beef ratio.
- Season before forming, not after. Mixing the salt and pepper directly into the beef before shaping ensures even seasoning throughout the patty rather than just on the surface. This makes a noticeable difference in flavor from the first bite to the last.
- Handle the meat as little as possible. Overworking ground beef activates the proteins, leading to a tight, rubbery texture. Mix just enough to distribute the seasoning and stop. Form the patties with a light hand and press only enough to hold the shape.
- Make the burger sauce ahead of time. The sauce keeps well in the refrigerator for up to 5 to 7 days in a sealed container. Making it a day ahead gives the flavors more time to come together, and having it ready means assembly is even faster on a busy weeknight.
- Keep early batches warm in the oven. If you are cooking for a crowd and working through multiple batches, place finished patties on a baking sheet in a 300°F oven to keep them warm without overcooking. This keeps everything at the same temperature when it is time to serve.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
