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20-Minute Classic Cheeseburger

Helen T. Patterson
These cheeseburgers are juicy, cheesy, and full of flavor, made with high-quality ground beef, melted cheese, and fresh toppings stacked inside a toasted bun.
Ready in just 20 minutes, they’re perfect for a quick dinner, barbecue, or casual gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Western
Servings 4

Equipment

  • 1 large cast iron skillet or BBQ grill
  • 1 mixing bowl (for beef)
  • 1 spatula (for pressing burgers)
  • 1 baking tray (for toasting buns)
  • 1 sharp knife (for slicing toppings)
  • 1 cutting board (for vegetables)

Ingredients
  

For the Patties

  • 600 g 1.2 lb ground beef (at least 20% fat, for single burgers)
  • 1.2 kg 2.4 lb ground beef (for double cheeseburgers)
  • 1/8 tsp salt per patty
  • 1/8 tsp black pepper per patty
  • 2 –3 tbsp canola oil

For the Burgers

  • 4 soft burger buns about 10 cm / 4″ wide
  • 4 –8 slices cheese American burger cheese or preferred cheese
  • 8 leaves romaine or cos lettuce or shredded iceberg
  • 2 large tomatoes sliced into 8 slices (¼-inch thick)
  • 1 medium red onion thinly sliced into rings
  • 2 large gherkins thinly sliced

Sauce Options

  • Special burger sauce
  • Tomato chutney
  • Ketchup
  • Mustard

On the Side

  • French fries optional, but recommended

Instructions
 

  • Shape the Beef Patties: Start by dividing your ground beef into 4 equal portions for single cheeseburgers or 8 portions for hearty double cheeseburgers.
    Gently roll each portion into a ball, being careful not to overwork the meat (this keeps the patties tender).
    Flatten each ball into a round patty slightly larger than your bun—about 12 cm (4.7 inches) wide and 1 cm (0.4 inches) thick.
    This extra width ensures the patty shrinks to the perfect size as it cooks. Place the patties on a plate and set aside while you prepare the other components.
  • Prepare Your Burger Toppings: Lay out all your fresh toppings so assembly is smooth later.
    Tear the lettuce leaves to fit the buns, slice the tomatoes into neat rounds, thinly slice the red onion into rings, and cut the gherkins into even slices. Keep these arranged on a platter for easy access.
    Prepare your chosen sauces—whether it’s creamy burger sauce, tangy ketchup, mustard, or tomato chutney.
    Having everything ready will make the final build fast and stress-free.
  • Toast the Burger Buns: Preheat your oven grill (broiler) to high heat. Arrange the buns cut side up on a baking tray and toast for 3–5 minutes until they turn a gentle golden brown.
    Watch closely so they don’t burn. If you prefer to use the barbecue, place the buns cut side down directly on the grill grates and toast for about 2–3 minutes.
    Set aside once toasted—this step prevents soggy buns and adds delicious flavor.
  • Season and Dent the Patties: Just before cooking, season one side of each patty with a light sprinkle of salt and pepper.
    Flip them over and press a shallow dent in the center of each patty using your thumb or spoon.
    This prevents the patties from puffing up in the middle while cooking, keeping them evenly shaped. Season the dented side with the remaining salt and pepper.
  • Cook on the Stovetop (Option One): Heat a large cast-iron skillet over high heat until it’s extremely hot—almost smoking.
    Drizzle in 1 tablespoon of oil and let it shimmer. Place 2–4 patties in the pan (depending on its size), giving them space to cook without steaming.
    Sear the first side for about 1½ minutes while pressing lightly with a spatula—avoid pressing too hard or juices will escape.
    Flip the patties, immediately top each with a slice of cheese, and cook the second side for another 1½ minutes.
    The cheese will melt perfectly from the residual heat. Transfer the patties to a tray and let them rest for 3 minutes before assembling.
  • Cook on the Barbecue (Option Two): If you prefer grilling, preheat your BBQ on high heat until the grates are very hot and just starting to smoke.
    If your grill is well-seasoned, you don’t need oil; otherwise, lightly brush with canola oil or rub with oiled paper towel.
    Place the patties on the hot grill and cook for 1½ minutes per side, topping with cheese immediately after flipping.
    Remove from the grill and allow them to rest for 3 minutes. While the grill is hot, you can also toast the buns by placing them cut side down for 2–3 minutes until lightly crisp.
  • Assemble the Burgers: Now comes the fun part—building your cheeseburger. Spread a generous layer of your chosen sauce over the base bun.
    Start with a bed of lettuce for freshness, followed by a juicy tomato slice. Place the hot cheeseburger patty (or stack two for doubles) on top.
    Layer with gherkin slices, add onion rings for crunch, then smear a little more sauce on the top bun. Cap the burger and press down gently to hold everything together.
  • Serve and Enjoy: Serve your homemade cheeseburgers immediately while they’re hot and juicy.
    Pair them with crispy French fries or a fresh side salad for a complete meal.
    These burgers are best enjoyed fresh off the pan or grill—warm buns, gooey cheese, and tender beef create an unbeatable experience.

Notes

  • Use ground beef with at least 20% fat for juicy, flavorful patties.
  • Shape patties slightly larger than the buns to account for shrinkage.
  • Toast the buns to add flavor and prevent sogginess.
  • Rest cooked patties for a few minutes before assembling to lock in juices.
  • Handle the meat gently to keep burgers tender and soft.
  • Press a small dent in the center of each patty to prevent doming.