Classic Pan-Seared Cheeseburgers

Name: Classic Pan-Seared Cheeseburgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold, divided into 4 equal portions (about 6 oz / 170 g each); 1 tsp (5 g) kosher salt, for seasoning the outside of the patties just before cooking; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (5 ml) neutral oil such as canola or vegetable oil; 4 slices (84 g) American cheese slices, unwrapped, at room temperature; 4 buns (280 g) hamburger buns, split; 2 tbsp (28 g) unsalted butter, softened, for toasting the buns; 4 leaves (60 g) iceberg or romaine lettuce leaves, washed, dried, torn to fit the bun; 1 large (180 g) ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; 16 chips (60 g) dill pickle chips, patted dry; 4 tbsp (60 ml) ketchup; 4 tsp (20 ml) yellow mustard

From the MyKitchenBank Kitchen

Juicy, deeply browned diner-style cheeseburgers made in a hot skillet, with melty American cheese, crisp lettuce, ripe tomato, pickles and a toasted buttery bun.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 4 cheeseburgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) 80/20 ground beef, cold, divided into 4 equal portions (about 6 oz / 170 g each)
1 tsp (5 g) kosher salt, for seasoning the outside of the patties just before cooking
½ tsp (1 g) black pepper, freshly ground
1 tsp (5 ml) neutral oil such as canola or vegetable oil
For assembly
4 slices (84 g) American cheese slices, unwrapped, at room temperature
4 buns (280 g) hamburger buns, split
2 tbsp (28 g) unsalted butter, softened, for toasting the buns
4 leaves (60 g) iceberg or romaine lettuce leaves, washed, dried, torn to fit the bun
1 large (180 g) ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick
16 chips (60 g) dill pickle chips, patted dry
4 tbsp (60 ml) ketchup
4 tsp (20 ml) yellow mustard

Equipment (6)

12-inch (30 cm) cast-iron or heavy skillet
Large flat spatula
Instant-read thermometer
Kitchen scale (optional)
Baking sheet or plate
Lid or metal bowl that fits over the skillet

Steps

Before you start

Use 80/20 ground beef straight from the fridge; cold fat keeps patties juicy and tender.
Wash and prep all toppings first, because the burgers cook fast and go on buns right away.
Turn on your stove vent or open a window; searing makes some smoke.
Use a cast-iron or heavy stainless skillet; thin nonstick pans won't get hot enough for a good crust.

1
Prep the toppings
- Wash and dry the lettuce, slice the tomato into 4 rounds about ¼ inch (6 mm) thick, and pat the pickle chips dry.
- Set the cheese slices out so they lose their chill.
- Arrange everything near the stove with the ketchup and mustard.
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Ready when: Toppings are sliced, dry and within arm's reach.
Tip: Dry lettuce and pickles keep the buns from getting soggy.
2
Shape the patties
- Gently divide the cold beef into 4 portions of about 6 oz (170 g).
- Without packing tightly, shape each into a patty about 4¼ inches (11 cm) wide and ¾ inch (2 cm) thick, slightly wider than the bun because it shrinks.
- Press a shallow dimple into the center of each.
- Place on a plate and refrigerate 10 minutes.
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Ready when: Patties are evenly thick with a shallow dimple and feel cold and firm.
Tip: Overworking the meat makes burgers dense; handle as little as possible.
3
Toast the buns
- Spread the softened butter over the cut sides of the buns.
- Heat the dry skillet over medium heat for 1 minute.
- Toast the buns cut side down in batches for 1 to 2 minutes each.
- Set aside on a plate, then wipe out the skillet.
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Ready when: Cut sides are golden brown and slightly crisp.
Tip: Stay close; buttered buns go from golden to burnt quickly.
4
Heat the skillet
- Return the skillet to the stove over medium-high heat and add the oil.
- Heat 3 to 4 minutes until the oil shimmers and a wisp of smoke appears.
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Ready when: Oil shimmers and first wisps of smoke rise.
5
Season and sear
- Season the tops of the patties with half of the salt and pepper.
- Place them seasoned side down in the hot skillet, leaving space between them (cook in two batches if needed).
- Season the other sides with the remaining salt and pepper.
- Cook undisturbed for 3 minutes.
- Do not press down on the patties.
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Ready when: Edges look browned and the underside releases easily from the pan.
Tip: Salt just before cooking; salting earlier draws out moisture and gives a firmer, sausage-like texture.
6
Flip and add cheese
- Flip the patties with a firm spatula, scraping up the crust.
- Immediately lay a slice of American cheese on each.
- Cook 2 minutes more.
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Ready when: The underside is browned and the cheese begins to slump.
7
Melt and check temperature
- Add 1 tablespoon (15 ml) water to the empty edge of the skillet and immediately cover with a lid for 30 to 45 seconds to steam the cheese until fully melted.
- Check the thickest part of a patty with an instant-read thermometer; it should read 160°F (71°C).
- Move the burgers to a plate and rest 2 minutes.
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Ready when: Cheese is fully melted and glossy; thermometer reads 160°F (71°C).
Tip: Ground beef must reach 160°F (71°C) for safety, so don't rely on color alone.
8
Assemble and serve
- Spread ketchup and mustard on the toasted bun bottoms and tops.
- Layer lettuce, tomato and pickles on the bottom bun, then add the cheesy patty.
- Cap with the top bun and serve immediately.
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Ready when: Burgers are stacked, warm and the bun is still crisp.
Tip: Put lettuce under the patty if you want a barrier against juices.

Good to know

Tips

Never press the patties with the spatula while cooking; it squeezes out the juices.
Keep the meat cold until it hits the pan for the best crust and juiciness.
Make the patties wider than the bun and with a center dimple so they cook flat after shrinking.
For double cheeseburgers, make eight 3-oz (85 g) patties, cook 2 minutes per side and stack with cheese between.

Make ahead

"Shape the patties up to 24 hours ahead, separated by parchment, covered and refrigerated. Season only just before cooking. Wash and slice the lettuce and pickles up to 1 day ahead; slice the tomato the same day."

Storage & reheating

"Best eaten immediately. Store cooked patties (without buns or toppings) in an airtight container in the fridge up to 3 days; reheat in a covered skillet over medium-low heat for 4 to 5 minutes until steaming hot (165°F / 74°C). Freeze uncooked shaped patties, separated by parchment, up to 3 months; cook from frozen adding 2 to 3 minutes per side. Do not store assembled burgers at room temperature more than 2 hours."

Substitutions

American cheese slices → mild cheddar or Monterey Jack slices. Melts well but is slightly less creamy; use the lid steaming step.
hamburger buns → potato buns or brioche buns. Toast them a little less as they brown faster.
unsalted butter → mayonnaise. Spread thinly on the buns for very crisp, evenly golden toasting.
80/20 ground beef → 85/15 ground beef. Slightly leaner; burgers will be a bit less juicy.