Cheeseburger

1. 1
   prep · ~5 min

   Shape the burger patties.

   1.Divide the cold ground beef into 4 equal portions (about 150g each).

   2.Gently form each portion into a patty roughly 1 inch thick and slightly wider than the buns.

   3.Press a shallow dimple into the center of each patty with your thumb.

   4.Season both sides generously with salt, black pepper, and garlic powder.

   TIPHandle the meat as little as possible. Overworking makes the patties dense and tough.
2. 2
   fry · ~7 min

   Cook the patties.

   1.Heat a cast iron skillet or griddle over medium-high heat until smoking hot.

   2.Lightly brush the pan with oil.

   3.Place the patties in the pan and cook without moving for 3-4 minutes until a deep brown crust forms.

   4.Flip the patties and cook for another 3 minutes for medium doneness.

   TIPDon't press down on the patties with the spatula. That squeezes out the juices and makes the burger dry.
3. 3
   simmer · ~1 min

   Melt the cheese.

   1.During the last minute of cooking, place a slice of cheddar cheese on each patty.

   2.Cover the pan with a lid or foil for 30 seconds to trap heat and melt the cheese completely.
4. 4
   fry · ~2 min

   Toast the buns.

   1.While the patties rest, spread a thin layer of softened butter on the cut sides of each bun.

   2.Place the buns cut-side down on the hot skillet and toast for 30-60 seconds until golden and crisp.

   TIPToasting the buns creates a barrier that prevents them from getting soggy from the juices and sauces.
5. 5
   assemble · ~2 min

   Build the cheeseburgers.

   1.Spread ketchup and mustard on the bottom half of each toasted bun.

   2.Place the cheese-topped patty on the bun bottom.

   3.Layer on lettuce, tomato, sliced onion, and dill pickle chips.

   4.Close the burger with the top bun half.

   TIPPlace lettuce directly below the patty to shield the bottom bun from meat juices, keeping everything crisp.
6. 6
   serve

   Serve the cheeseburgers immediately while warm.

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