Name: Classic American Cheeseburger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 burgers
Ingredients: 600 g ground beef; 1 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon worcestershire sauce; oil; 4 tablespoons mayonnaise; 2 tablespoons ketchup; 1 tablespoon dijon mustard; 4 slices pickled cucumbers; 0.5 teaspoon smoked paprika; 4 pcs hamburger buns; 4 slices cheddar cheese; 4 slices iceberg lettuce; 1 pc tomatoes; 0.5 pcs red onion; 8 slices pickled cucumbers; 30 g butter

Step by step process

Preparing the Meat and Sauce

1
Mix the ground beef with Worcestershire sauce, salt and ground black pepper, the base of every great cheeseburger. Do not overmix so the patties stay juicy.
2
Divide the meat into four equal portions and shape into patties slightly wider than the buns, as they will shrink during cooking. Press a slight dimple in the center with your thumb to prevent them from puffing up.
3
In a small bowl, mix together mayonnaise, ketchup, Dijon mustard, finely chopped pickles and smoked paprika into a smooth sauce.
4
Slice the tomato into rounds about 5 mm thick, cut the red onion into thin rings, and rinse and pat dry the iceberg lettuce leaves.

Cooking the Patties and Buns

5
Heat a little oil in a pan over high heat and add the beef patties. Cook for about 3 to 4 minutes per side for medium doneness, flipping only once.
6
At the end of cooking, place a slice of cheddar on each patty, reduce the heat and briefly cover the pan to let the cheese melt.
7
Meanwhile, melt butter in a second pan and toast the cut sides of the burger buns until golden, about 1 to 2 minutes, until crispy.

Assembling and Serving

8
Spread burger sauce on the bottom half of each bun, place a leaf of iceberg lettuce on top, then add a slice of tomato.
9
Add the beef patty with melted cheddar, then top with red onion rings and pickle slices.
10
Lightly spread sauce on the top bun, close the burger and serve immediately while the cheese is hot and the meat is juicy.

More tips:

When shaping the patties, resist the urge to smooth them by pressing - the less you handle the meat, the juicier the cheeseburger. The dimple in the center prevents the patty from puffing up into a dome shape during cooking.

Add the cheese only in the last 30 seconds of cooking and cover the pan with a lid - the steam will melt it evenly without burning the edges.

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