Classic Cheeseburger
Beef cheeseburgers in toasted brioche buns with cheese, pickles, onion, lettuce and tomato, and a mayonnaise, mustard and ketchup sauce. Serves 4.
TOTAL TIME
13 min
ACTIVE TIME
13 min
QUANTITY
4 pieces · ~1.25 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/13
Tools0/10
Ingredients0/13 gathered · 4 servings
800g
2tsp
1tsp
4tbsp
2tbsp
4tbsp
1piece
2piece
120g
30g
4piece4piece
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 800g | — | — | ||
| 2 | | 2tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 120g | — | — | |
| 10 | | 30g | — | — | |
| 11 | | 4piece | — | — | |
| 12 | 4piece | — | — | ||
| 13 | | 8piece | — | — |
Tools14 items
Serveware1 item
Procedure29 steps
1 of 29
Tip the ground beef into the large mixing bowl.
Ground beef · 800 g
⏱ 10s
ResultGround beef2 of 29
Sprinkle the salt over the beef.
Salt · 1.5 tsp⏱ 5s
ResultGround beef and salt3 of 29
Add the black pepper to the bowl.
Ground black pepper · 1 tsp⏱ 5s
ResultGround beef and salt and ground black pepper4 of 29
Use your hands to mix the seasoning briefly into the beef, working it as little as possible to keep the patties tender.
⏱ 20s
ResultSeasoned beef mixture5 of 29
Divide the seasoned beef into 4 equal portions of about 200 g each.
⏱ 10s
ResultFour beef portions6 of 29
Press each portion into a flat round patty about 1 cm thick and slightly wider than your bun, then press a shallow dimple in the centre of each with your thumb to stop it doming as it cooks.
⏱ 1 min
ResultFour burger pattiesused in step 247 of 29
Spoon the mayonnaise into the small bowl.
Mayonnaise · 4 tbsp
⏱ 5s
ResultMayonnaise8 of 29
Add the yellow mustard to the bowl.
Yellow mustard · 2 tbsp⏱ 5s
ResultMayonnaise and yellow mustard9 of 29
Add the ketchup to the bowl.
Tomato ketchup · 4 tbsp⏱ 5s
ResultMayonnaise and yellow mustard and tomato ketchup10 of 29
Stir the mayonnaise, mustard and ketchup together until evenly combined into a smooth sauce.
⏱ 15s
ResultBurger sauceused in step 3011 of 29
Peel the onion, removing the papery outer layers and trimming the root and top.
White onion · 1 piece
⏱ 20s
ResultPeeled white onion12 of 29
Slice the onion crosswise into thin rings about 3 mm thick.
⏱ 30s
ResultThinly sliced onion rings13 of 29
Transfer the onion rings to a small bowl and set aside.
⏱ 10s
ResultThinly sliced onion ringsused in step 3414 of 29
Slice the tomatoes crosswise into rounds about 8 mm thick, discarding the ends.
Beef tomato · 2 piece⏱ 40s
ResultSliced beef tomato15 of 29
Transfer the tomato slices to a plate and set aside.
⏱ 10s
ResultSliced beef tomatoused in step 3316 of 29
Tear the iceberg lettuce into large, burger-sized pieces.
Iceberg lettuce · 120 g⏱ 30s
ResultTorn lettuce leaves17 of 29
Transfer the lettuce leaves to a plate and set aside.
⏱ 10s
ResultTorn lettuce leavesused in step 3218 of 29
Add the butter to the large frying pan.
Unsalted butter · 30 g
⏱ 5s
ResultUnsalted butter19 of 29
Set the pan over a medium heat and swirl it until the butter melts and begins to foam.
⏱ 1 min
ResultMelted butter20 of 29
Split the buns and place them cut-side down in the buttery pan.
Brioche burger buns · 4 piece⏱ 10s
ResultMelted butter and brioche burger buns21 of 29
Toast the buns without moving them until the cut faces are deep golden.
⏱ 1 min
ResultToasted burger buns22 of 29
Lift the toasted buns out of the pan onto a plate and keep them to one side.
⏱ 10s
ResultToasted burger buns23 of 29
Sprinkle a pinch of salt into the hot pan to season the cooking surface before adding the patties.
Salt · 0.5 tsp⏱ 5s
ResultSalt24 of 29
Lay the four patties into the hot pan, spacing them well apart.
⏱ 15s
ResultFour burger patties and salt25 of 29
Cook the patties undisturbed over a high heat for 2 minutes until a deep brown crust forms on the underside.
⏱ 2 min
ResultSeared burger patties26 of 29
Flip each patty firmly with the spatula in one confident motion.
⏱ 10s
ResultOnce-seared burger patties27 of 29
Lay one slice of American cheese on top of each patty immediately after flipping.
Cheddar or American cheese · 4 piece
⏱ 10s
ResultOnce-seared burger patties and cheddar or american cheese28 of 29
Cook for a further 90 seconds until the second side is browned and the cheese has melted and draped over the edges of each patty. Check the centre of the largest one reads 71 °C on a thermometer.
⏱ 1 min 30s
ResultCheeseburger pattiesused in step 3529 of 29
Place 2 dill pickle slices on the bottom half of each toasted bun.
Dill pickle · 8 piece⏱ 5s
ResultToasted burger buns and dill pickleTotal Time13 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Tip the ground beef into the large mixing bowl.⏱ 10sResultGround beef |
| 2 | 1.5 tsp | | Sprinkle the salt over the beef.⏱ 5sResultGround beef and salt |
| 3 | 1 tsp | | Add the black pepper to the bowl.⏱ 5sResultGround beef and salt and ground black pepper |
| 4 | — | | Use your hands to mix the seasoning briefly into the beef, working it as little as possible to keep the patties tender.⏱ 20sResultSeasoned beef mixture |
| 5 | — | | Divide the seasoned beef into 4 equal portions of about 200 g each.⏱ 10sResultFour beef portions |
| 6 | — | | Press each portion into a flat round patty about 1 cm thick and slightly wider than your bun, then press a shallow dimple in the centre of each with your thumb to stop it doming as it cooks.⏱ 1 minResultFour burger pattiesused in step 24 |
| 7 | 4 tbsp | | Spoon the mayonnaise into the small bowl.⏱ 5sResultMayonnaise |
| 8 | 2 tbsp | | Add the yellow mustard to the bowl.⏱ 5sResultMayonnaise and yellow mustard |
| 9 | 4 tbsp | | Add the ketchup to the bowl.⏱ 5sResultMayonnaise and yellow mustard and tomato ketchup |
| 10 | — | | Stir the mayonnaise, mustard and ketchup together until evenly combined into a smooth sauce.⏱ 15sResultBurger sauceused in step 30 |
| 11 | 1 piece | | Peel the onion, removing the papery outer layers and trimming the root and top.⏱ 20sResultPeeled white onion |
| 12 | Peeled white onionstep 11 | | Slice the onion crosswise into thin rings about 3 mm thick.⏱ 30sResultThinly sliced onion rings |
| 13 | Thinly sliced onion ringsstep 12 | | Transfer the onion rings to a small bowl and set aside.⏱ 10sResultThinly sliced onion ringsused in step 34 |
| 14 | 2 piece | | Slice the tomatoes crosswise into rounds about 8 mm thick, discarding the ends.⏱ 40sResultSliced beef tomato |
| 15 | Sliced beef tomatostep 14 | | Transfer the tomato slices to a plate and set aside.⏱ 10sResultSliced beef tomatoused in step 33 |
| 16 | 120 g | | Tear the iceberg lettuce into large, burger-sized pieces.⏱ 30sResultTorn lettuce leaves |
| 17 | Torn lettuce leavesstep 16 | | Transfer the lettuce leaves to a plate and set aside.⏱ 10sResultTorn lettuce leavesused in step 32 |
| 18 | 30 g | | Add the butter to the large frying pan.⏱ 5sResultUnsalted butter |
| 19 | — | | Set the pan over a medium heat and swirl it until the butter melts and begins to foam.⏱ 1 minResultMelted butter |
| 20 | 4 piece | | Split the buns and place them cut-side down in the buttery pan.⏱ 10sResultMelted butter and brioche burger buns |
| 21 | — | | Toast the buns without moving them until the cut faces are deep golden.⏱ 1 minResultToasted burger buns |
| 22 | Toasted burger bunsstep 21 | | Lift the toasted buns out of the pan onto a plate and keep them to one side.⏱ 10sResultToasted burger buns |
| 23 | 0.5 tsp | | Sprinkle a pinch of salt into the hot pan to season the cooking surface before adding the patties.⏱ 5sResultSalt |
| 24 | Four burger pattiesstep 6 | | Lay the four patties into the hot pan, spacing them well apart.⏱ 15sResultFour burger patties and salt |
| 25 | — | | Cook the patties undisturbed over a high heat for 2 minutes until a deep brown crust forms on the underside.⏱ 2 minResultSeared burger patties |
| 26 | — | | Flip each patty firmly with the spatula in one confident motion.⏱ 10sResultOnce-seared burger patties |
| 27 | 4 piece | | Lay one slice of American cheese on top of each patty immediately after flipping.⏱ 10sResultOnce-seared burger patties and cheddar or american cheese |
| 28 | — | | Cook for a further 90 seconds until the second side is browned and the cheese has melted and draped over the edges of each patty. Check the centre of the largest one reads 71 °C on a thermometer.⏱ 1 min 30sResultCheeseburger pattiesused in step 35 |
| 29 | 8 piece | | Place 2 dill pickle slices on the bottom half of each toasted bun.⏱ 5sResultToasted burger buns and dill pickle |
| Total Time | 13 min | ||
Serving
- Spoon the burger sauce generously over the pickles on each bun bottom, then spread a little on the cut face of each bun top.
- Set a sauced bun bottom on each serving plate, pickle side up, ready to build the burger.
- Lay a piece of lettuce on each bun bottom.
- Place a tomato slice on top of the lettuce on each burger.
- Scatter a few onion rings over the tomato on each burger.
- Slide a cheeseburger patty from the pan onto each stack and press the bun top down firmly to finish.
Nutritionper serving
Estimated · pre-cooking · 71% ingredients covered
| Nutrient | Per serving |
|---|---|
| 692kcal | |
| 36g | |
| 57g | |
| 19g | |
| 8g | |
| 4g | |
| 1g | |
| 1,625mg |
Ingredients0/13
Tools0/10
Recipe
Classic Cheeseburger
Beef cheeseburgers in toasted brioche buns with cheese, pickles, onion, lettuce and tomato, and a mayonnaise, mustard and ketchup sauce. Serves 4.
What you’ll doYou will season and shape four beef patties, then prepare a three-way sauce and all the garnishes whilst the buns toast. Once the pan is hot, you will sear the patties hard for 2 minutes each side, topping them with cheese as soon as you flip. Assembly is quick: sauce and pickles on the base, then lettuce, tomato, onion and the hot patty, pressed together.
Serves4
Total13 min
LevelMedium
Ingredients
- Ground beef800 g
- Salt2 tsp
- Ground black pepper1 tsp
- Mayonnaise4 tbsp
- Yellow mustard2 tbsp
- Tomato ketchup4 tbsp
- White onion1 piece
- Beef tomato2 piece
- Iceberg lettuce120 g
- Unsalted butter30 g
- Brioche burger buns4 piece
- Cheddar or American cheese4 piece
- Dill pickle8 piece
Tools
SpoonServing plateBurger sauce bowl (small bowl)Onion rings bowl (small bowl)Large mixing bowlLarge frying panPastry brushChef's knifeSpatulaBeef tomato plate (plate)Lettuce leaves plate (plate)Burger buns plate (plate)Chopping boardThermometer
Method
1
Tip the ground beef into the large mixing bowl.
10sLarge mixing bowlGround beef · 800 g
2
Sprinkle the salt over the beef.
5sLarge mixing bowlSalt · 1.5 tsp
3
Add the black pepper to the bowl.
5sLarge mixing bowlGround black pepper · 1 tsp
4
Use your hands to mix the seasoning briefly into the beef, working it as little as possible to keep the patties tender.
20sLarge mixing bowl
5
Divide the seasoned beef into 4 equal portions of about 200 g each.
10sLarge mixing bowl
6
Press each portion into a flat round patty about 1 cm thick and slightly wider than your bun, then press a shallow dimple in the centre of each with your thumb to stop it doming as it cooks.
Result · Four burger patties · used in step 24
1 minChopping board
7
Spoon the mayonnaise into the small bowl.
5sBurger sauce bowl (small bowl)Mayonnaise · 4 tbsp
8
Add the yellow mustard to the bowl.
5sBurger sauce bowl (small bowl)Yellow mustard · 2 tbsp
9
Add the ketchup to the bowl.
5sBurger sauce bowl (small bowl)Tomato ketchup · 4 tbsp
10
Stir the mayonnaise, mustard and ketchup together until evenly combined into a smooth sauce.
Result · Burger sauce · used in step 30
15sBurger sauce bowl (small bowl), Spoon
11
Peel the onion, removing the papery outer layers and trimming the root and top.
20sChopping board, Chefs knifeWhite onion · 1 piece
12
Slice the onion crosswise into thin rings about 3 mm thick.
30sChopping board, Chefs knifePeeled white onion · step 11
13
Transfer the onion rings to a small bowl and set aside.
Result · Thinly sliced onion rings · used in step 34
10sOnion rings bowl (small bowl)Thinly sliced onion rings · step 12
14
Slice the tomatoes crosswise into rounds about 8 mm thick, discarding the ends.
40sChopping board, Chefs knifeBeef tomato · 2 piece
15
Transfer the tomato slices to a plate and set aside.
Result · Sliced beef tomato · used in step 33
10sBeef tomato plate (plate)Sliced beef tomato · step 14
16
Tear the iceberg lettuce into large, burger-sized pieces.
30sChopping boardIceberg lettuce · 120 g
17
Transfer the lettuce leaves to a plate and set aside.
Result · Torn lettuce leaves · used in step 32
10sLettuce leaves plate (plate)Torn lettuce leaves · step 16
18
Add the butter to the large frying pan.
5sLarge frying panUnsalted butter · 30 g
19
Set the pan over a medium heat and swirl it until the butter melts and begins to foam.
1 minLarge frying pan, Pastry brush
20
Split the buns and place them cut-side down in the buttery pan.
10sLarge frying panBrioche burger buns · 4 piece
21
Toast the buns without moving them until the cut faces are deep golden.
1 minLarge frying pan
22
Lift the toasted buns out of the pan onto a plate and keep them to one side.
10sBurger buns plate (plate)Toasted burger buns · step 21
23
Sprinkle a pinch of salt into the hot pan to season the cooking surface before adding the patties.
5sLarge frying panSalt · 0.5 tsp
24
Lay the four patties into the hot pan, spacing them well apart.
15sLarge frying panFour burger patties · step 6
25
Cook the patties undisturbed over a high heat for 2 minutes until a deep brown crust forms on the underside.
2 minLarge frying pan, Spatula
26
Flip each patty firmly with the spatula in one confident motion.
10sLarge frying pan, Spatula
27
Lay one slice of American cheese on top of each patty immediately after flipping.
10sLarge frying panCheddar or American cheese · 4 piece
28
Cook for a further 90 seconds until the second side is browned and the cheese has melted and draped over the edges of each patty. Check the centre of the largest one reads 71 °C on a thermometer.
Result · Cheeseburger patties · used in step 35
1 min 30sLarge frying pan, Thermometer
29
Place 2 dill pickle slices on the bottom half of each toasted bun.
5sBurger buns plate (plate)Dill pickle · 8 piece
30
Spoon the burger sauce generously over the pickles on each bun bottom, then spread a little on the cut face of each bun top.
20sBurger buns plate (plate), SpoonBurger sauce · step 10
31
Set a sauced bun bottom on each serving plate, pickle side up, ready to build the burger.
20sServing plateBurger sauce and toasted burger buns and dill pickle · step 30
32
Lay a piece of lettuce on each bun bottom.
10sServing plateTorn lettuce leaves · step 17
33
Place a tomato slice on top of the lettuce on each burger.
10sServing plateSliced beef tomato · step 15
34
Scatter a few onion rings over the tomato on each burger.
10sServing plateThinly sliced onion rings · step 13
35
Slide a cheeseburger patty from the pan onto each stack and press the bun top down firmly to finish.
Result · Classic Cheeseburger
20sServing plateCheeseburger patties · step 28
Printed 7 October 2026