📝 About This Recipe
This recipe recreates the iconic American fast-food staple with elevated ingredients and professional techniques. Featuring a juicy, four-ounce patty of fresh ground chuck seared to perfection, it is topped with melted sharp American cheese, zesty pickles, and pungent slivered onions. The combination of a toasted sesame seed bun and the classic condiment trio creates a nostalgic, savory experience that surpasses the drive-thru every time.
🥗 Ingredients
The Beef
- 1 pound Ground Chuck (80/20 fat ratio, chilled)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
The Bun and Cheese
- 4 pieces Sesame Seed Buns (large, high-quality bakery style)
- 2 tablespoons Unsalted Butter (softened)
- 8 slices American Cheese (sharp or deluxe variety for better melt)
The Toppings
- 1/2 cup White Onion (slivered into thin strips)
- 8-12 pieces Dill Pickle Slices (crinkle-cut)
- 2 tablespoons Yellow Mustard
- 4 tablespoons Tomato Ketchup
👨🍳 Instructions
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1
Divide the ground chuck into four equal portions, exactly 4 ounces (1/4 pound) each. Gently shape them into round patties about 1/2 inch thick and slightly wider than your buns, as they will shrink during cooking.
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2
Place the patties on a parchment-lined tray and use your thumb to make a slight indentation in the center of each; this prevents the burger from bulging in the middle.
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3
Chill the patties in the refrigerator for at least 15 minutes. Cold beef hits the hot pan better and retains its juices more effectively.
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4
While the beef chills, prepare your toppings. Sliver the white onion into thin matchsticks and set aside. Open your pickle jar and drain the slices on a paper towel to prevent a soggy bun.
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5
Split the sesame seed buns and spread a thin, even layer of softened butter on the cut sides.
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6
Heat a large cast-iron skillet or flat-top griddle over medium heat. Place the buns cut-side down and toast until golden brown and slightly crisp, about 1-2 minutes. Set aside.
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7
Increase the heat to medium-high. Once the skillet is very hot (almost smoking), remove the patties from the fridge and season generously with salt and pepper on both sides.
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8
Place the patties in the hot skillet. Press down firmly with a heavy spatula for the first 10 seconds to ensure maximum contact with the heat for a crusty sear.
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9
Cook the first side for 3 minutes without moving the meat. This develops the 'Maillard reaction' crust that defines a great burger.
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10
Flip the patties. Immediately place two slices of American cheese on each patty, overlapping them slightly.
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11
Add a teaspoon of water to the pan (away from the meat) and cover with a lid for 30-45 seconds. The steam will perfectly melt the cheese into every crevice of the beef.
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12
Remove the patties from the heat. On the bottom bun, place the cheesy patty. Top with 5-6 slivered onions and 2-3 pickle slices.
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13
Apply a swirl of mustard and a generous dollop of ketchup to the top bun, then close the burger.
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14
Let the burger rest for 60 seconds before serving. This allows the juices to redistribute and the bun to slightly steam from the heat of the patty, creating that authentic fast-food texture.
💡 Chef's Tips
Use 80/20 ground chuck for the perfect fat-to-lean ratio; anything leaner will result in a dry burger. Do not overwork the meat when forming patties; handle it as little as possible to keep the texture light and tender. Always salt the meat immediately before cooking, as salting too early can change the protein structure and make the burger rubbery. Ensure your skillet is truly hot before the beef hits the pan to get that signature dark brown crust. If you prefer a milder onion flavor, soak the slivered white onions in ice water for 10 minutes then pat dry before serving.
🍽️ Serving Suggestions
Serve with hot, salty thin-cut french fries and a side of creamy coleslaw. Pair with a classic vanilla bean milkshake or a cold glass of cola with plenty of ice. Add a side of beer-battered onion rings for an extra crunch. Include a small dish of extra pickles and 'special sauce' on the side for dipping.