Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
Easy
There is nothing more quintessentially American than a perfectly built cheeseburger. This recipe delivers a thick, juicy beef patty seasoned simply with salt and pepper, topped with melted sharp cheddar, crisp lettuce, vine-ripe tomato slices, and tangy pickles — all stacked inside a toasted brioche bun slathered with a simple burger sauce.
🧂 Ingredients
- 500g (1.1 lb) 80/20 ground beef
- 4 brioche burger buns
- 4 slices sharp cheddar cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 4 leaves iceberg lettuce
- 2 medium tomatoes, sliced
- 8 dill pickle slices
- ½ red onion, thinly sliced
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp pickle brine
- Butter, for toasting buns
👨🍳 Instructions
1
Divide the ground beef into 4 equal balls (about 125g each). Gently press into patties about 1cm thick. Make a small indent in the centre with your thumb to prevent puffing. Season both sides generously with salt, pepper, and garlic powder.
2
Mix mayonnaise, ketchup, yellow mustard, and pickle brine in a small bowl. Set aside as your burger sauce.
3
Heat a cast iron skillet or griddle over high heat until very hot. Add a thin layer of oil. Place patties onto the hot surface and press lightly with a spatula. Cook undisturbed for 3–4 minutes until a dark crust forms.
4
Flip the patties. Immediately place a slice of cheddar on each. Cover with a lid or foil tent for 1 minute so the cheese melts fully. Cook for another 2 minutes for medium doneness.
5
Split the brioche buns and butter the cut sides. Toast in the same pan over medium heat for 1–2 minutes until golden.
6
Spread burger sauce on both bun halves. Layer lettuce on the bottom bun, then tomato slices, then the cheese-topped patty, red onion, and pickles. Cap with the top bun and serve immediately.