Classic Cheeseburger

Ingredients

• 1.5 lbs 80/20 ground beef
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 slices American cheese
• 4 brioche hamburger buns
• 2 tbsp unsalted butter, softened
• 4 tbsp mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp ketchup
• 8 slices dill pickle chips
• 4 leaves iceberg lettuce
• 4 slices ripe beefsteak tomato, 1/4 inch thick
• 1/2 medium white onion, thinly sliced into rings
• 1 tsp vegetable oil

Instructions

1. Divide the ground beef into 4 equal portions of roughly 6 oz each. Gently roll each portion into a loose ball — do not overwork the meat. Season generously on all sides with kosher salt and black pepper. Set aside at room temperature for 10 minutes.
2. Heat a cast-iron skillet or heavy griddle over high heat for 2 minutes until very hot. Add the vegetable oil and swirl to coat the surface.
3. Place 2 beef balls into the skillet and immediately press down firmly with a flat spatula or burger press to flatten each patty to about 1/2 inch thick. Cook undisturbed for 2 to 3 minutes until the edges are deeply browned and a crust has formed on the bottom.
4. Flip each patty once using the spatula, scraping up the crust from the pan. Immediately place 1 slice of American cheese on top of each patty. Cook for 1 to 2 minutes more until the cheese is fully melted and the interior reaches 160°F. Remove to a plate and repeat with the remaining 2 patties.
5. While the burgers rest, spread 1/2 tbsp softened butter on the cut side of each bun half. Place the buns butter-side down in the same skillet over medium heat for 1 to 2 minutes until golden brown and toasted.
6. Assemble the burgers: spread 1 tbsp mayonnaise on the bottom bun, then layer with 1 lettuce leaf, 1 tomato slice, and several onion rings. Place the cheeseburger patty on top. Add 2 pickle chips, then drizzle the top bun with 1/2 tbsp mustard and 1/2 tbsp ketchup before pressing it on top.
7. Serve immediately with fries or onion rings.