Easy Beef Burgers with Melted Swiss Cheese and Tomato

Steps

1. 1

   Form burger patties

   • Divide the 1.25 pounds (567 g) ground beef into four equal portions.
   • Gently form each into a loose ball without overworking the meat.
   • Using your thumb, press a shallow dimple into the center of each patty (this prevents the burger from puffing up during cooking).
   • The patties should be about ¾ inch (2 cm) thick and slightly wider than your buns, as they will shrink during cooking.
   • Season both sides generously with kosher salt and freshly ground black pepper right before cooking.

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   Ready when: Patties are evenly shaped with visible thumbprint in the center

   Tip: Do not season the meat until just before cooking; salt draws out moisture and can make burgers tough. Do not press or overwork the meat when forming patties, or they will become dense and tough.

2. 2

   Heat skillet

   • Place a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat.
   • Add 1 tablespoon (15 ml) neutral cooking oil and let it heat until it just begins to shimmer, about 2 minutes.
   • You should see wisps of smoke beginning to rise from the oil.

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   Ready when: Oil shimmers and just begins to smoke

   Tip: Do not skip heating the pan and oil properly; this ensures a good crust forms on the patties.

3. 3

   Cook burger first side

   • Carefully place the four seasoned patties in the hot skillet, spacing them at least ½ inch (1 cm) apart.
   • Let them cook without moving or pressing for exactly 4 minutes.
   • You will hear a gentle sizzle and smell the beef cooking.
   • Resist the urge to press down on the patties; this squeezes out flavorful juices.

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   Ready when: Visible golden-brown crust forms on the bottom, juices pool slightly on top

   Tip: The first side is where the crust develops—don't move or flip early. If your burgers stick, wait 10 more seconds; they'll release naturally when the crust is set.

4. 4

   Flip and cook second sideOven 160°F / 70°C

   • Using a thin spatula or burger turner, flip each patty carefully and in one smooth motion.
   • Cook the second side for 3 minutes for medium-rare, or 4 minutes for medium.
   • The burgers are done when the internal temperature reaches 160°F (71°C) for food safety.

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   Ready when: Patties spring back gently when lightly pressed, or internal temperature reaches 160°F (71°C)

   Tip: Use a meat thermometer inserted into the thickest part of the burger for a precise doneness check. Ground beef must reach 160°F (71°C) for food safety.

5. 5

   Add cheese and create cover

   • Immediately place one slice of Swiss cheese on top of each cooked burger patty.
   • Pour 2 tablespoons (30 ml) water into the skillet around (not on) the patties.
   • Quickly cover the skillet with a lid or a large baking sheet to trap the steam.
   • The water will create a small amount of steam that melts the cheese in about 1 minute.

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   Ready when: Swiss cheese is fully melted and glossy

   Tip: If you don't have a lid, use a large baking sheet or even foil. The steam is what melts the cheese quickly—don't skip this step.

6. 6

   Remove and rest burgers

   • Transfer the cheeseburgers to a clean plate and let them rest for 2 minutes.
   • This allows the juices to redistribute throughout the meat, ensuring a juicy bite.
   • While the burgers rest, toast your buns if desired by placing them cut-side down in the hot skillet for 30–60 seconds until lightly golden, or butter and toast them under the broiler.

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   Ready when: Burgers have released any visible pooling juices and are steady

   Tip: Resting is not optional if you want a juicy burger—skipping this step will result in a dry bite.

7. 7

   Assemble burgers

   • Place each warm toasted bun bottom-side up on a serving plate or board.
   • Set a melted-cheese-topped patty on each bun.
   • Top each burger with 1–2 slices of fresh tomato.
   • Add your favorite condiments (such as mustard, mayonnaise, lettuce, onion, or pickles) as desired.
   • Place the top bun on each burger and serve immediately.

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   Ready when: Burgers are assembled and ready to serve

   Tip: Assemble burgers on warmed buns so they don't absorb moisture and become soggy. Serve immediately for the best texture.