Cheeseburger with Lettuce and Tomato
Juicy beef patties griddled hot and fast, topped with melty cheese and crisp vegetables.
Dietary
Nut free
Allergens
Dairy, Eggs, Wheat
This diner-style cheeseburger relies on high heat and minimal handling to lock in juices while forming a deeply browned crust. Cheese melts directly on the patty for full coverage, and cool lettuce and tomato add crunch and freshness against the rich, savory beef. It's a straightforward weeknight dinner or backyard cookout staple.
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 slices cheddar cheese
- 4 hamburger buns, split
- 1 tablespoon unsalted butter, melted
- 4 leaves iceberg lettuce
- 1 tomato, sliced into 4 rounds
- 1/2 yellow onion, thinly sliced
- 4 tablespoons mayonnaise
- 4 teaspoons yellow mustard
- 8 dill pickle chips
Method
-
Divide the ground beef into 4 equal portions (about 6 ounces each) and gently shape into loose patties slightly wider than the buns, about 3/4 inch thick. Avoid overworking the meat.
-
Season both sides of each patty generously with salt and pepper just before cooking.
-
Heat a 9-inch skillet or griddle over high heat until very hot, about 2 minutes.
-
Place patties in the skillet without crowding and sear undisturbed for 3 minutes to develop a deep brown crust.
-
Flip the patties and cook 3 more minutes, then top each with a slice of cheddar cheese to melt during the final minute of cooking.
-
Transfer burgers to a plate and let rest 3 minutes while toasting the buns.
-
Brush the cut sides of the buns with melted butter and toast in the same skillet, cut-side down, until golden, about 1 minute.
-
Spread mayonnaise on the top buns and mustard on the bottom buns.
-
Layer each bottom bun with a lettuce leaf, a cheese-topped patty, a tomato slice, a few onion slices, and 2 pickle chips, then close with the top bun.
-
Serve immediately while the patties are hot and the cheese is melted.
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Cheeseburger with Lettuce and Tomato
This diner-style cheeseburger relies on high heat and minimal handling to lock in juices while forming a deeply browned crust. Cheese melts directly on the patty for full coverage, and cool lettuce and tomato add crunch and freshness against the rich, savory beef. It's a straightforward weeknight dinner or backyard cookout staple.
27 min 4 servings 620 cal
Ingredients
- 1 1/2 pounds ground beef, 80/20
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 slices cheddar cheese
- 4 hamburger buns, split
- 1 tablespoon unsalted butter, melted
- 4 leaves iceberg lettuce
- 1 tomato, sliced into 4 rounds
- 1/2 yellow onion, thinly sliced
- 4 tablespoons mayonnaise
- 4 teaspoons yellow mustard
- 8 dill pickle chips
Method
- 1
Divide the ground beef into 4 equal portions (about 6 ounces each) and gently shape into loose patties slightly wider than the buns, about 3/4 inch thick. Avoid overworking the meat.
- 2
Season both sides of each patty generously with salt and pepper just before cooking.
- 3
Heat a 9-inch skillet or griddle over high heat until very hot, about 2 minutes.
- 4
Place patties in the skillet without crowding and sear undisturbed for 3 minutes to develop a deep brown crust.
- 5
Flip the patties and cook 3 more minutes, then top each with a slice of cheddar cheese to melt during the final minute of cooking.
- 6
Transfer burgers to a plate and let rest 3 minutes while toasting the buns.
- 7
Brush the cut sides of the buns with melted butter and toast in the same skillet, cut-side down, until golden, about 1 minute.
- 8
Spread mayonnaise on the top buns and mustard on the bottom buns.
- 9
Layer each bottom bun with a lettuce leaf, a cheese-topped patty, a tomato slice, a few onion slices, and 2 pickle chips, then close with the top bun.
- 10
Serve immediately while the patties are hot and the cheese is melted.
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