Cheeseburger
A quintessential American icon, the cheeseburger features a juicy, seared beef patty topped with melted cheese, served on a toasted bun with classic condiments.
Origin & history
The cheeseburger evolved in the early 20th century in the United States, with various claims to its invention across the country. It became a staple of American drive-in culture in the 1930s and 1940s, cementing its status as a symbol of American fast food.
Ingredients
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Patty
Assembly
Seasoning
The method
Step by step
- 01
Form and Season
5 minDivide the ground beef into four equal portions and gently shape them into patties slightly wider than the buns. Do not overwork the meat, as this makes it tough. Season the exterior generously with salt just before cooking.
Keep the meat cold until the moment it hits the pan.
- 02
Sear and Melt
8 minHeat a cast-iron skillet over medium-high heat. Place patties in the pan and cook for 3-4 minutes per side for medium-doneness. In the final minute, place a slice of cheese on each patty and cover the pan briefly to ensure a perfect melt.
Avoid pressing down on the patties with a spatula to keep the juices inside.
Chef tips
- — Toast the buns in the residual fat from the burger for extra flavor.
Common mistakes
- — Overworking the meat mixture
- — Cooking at too low a temperature
Substitutions
- American cheese → Cheddar cheeseCheddar provides a sharper flavor but melts less uniformly.
Storage & serving
Store cooked patties in an airtight container in the refrigerator for up to 3 days.
Serve immediately on toasted buns with lettuce, tomato, and pickles.
Food safety
Cook ground beef to an internal temperature of 160°F (71°C) to ensure safety.
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