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A luscious cheeseburger with crisp lettuce, juicy tomato, tangy onion, and zesty pickle nestles atop a savory beef patty, elegantly presented on a plate.

Best Cheeseburger Recipe

Author: Mandy Applegate
I love keeping cheeseburgers simple with juicy 80/20 beef, melted cheddar, and fresh toppings on a toasted bun. The two-ingredient ketchup and Worcestershire sauce adds extra flavor. Cook them to 160°F (71°C), then store any leftovers for a quick cheeseburger later.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Main Course
Cuisine: American
Keyword: Cheeseburger
Servings: 2
Calories: 606kcal

Ingredients

  • ½ pound ground beef at least 80/20 is a good combination
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 soft burger buns
  • 2 slices Cheddar cheese
  • 4 romaine lettuce leaves
  • ¼ cup pickles sliced
  • 1 large tomatoes sliced
  • 1 red onion finely sliced into rings
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
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Video

[adthrive-in-post-video-player video-id="SAUNrqcB" upload-date="2025-10-17T07:56:34+00:00" name="Best Ever Cheeseburger Recipe" description="The ultimate cheeseburger recipe for summer cookouts or weeknight dinners." player-type="default" override-embed="default"]

Instructions

  • Divide the ground beef into two equal portions and roll them into balls. Flatten each into a patty slightly larger than your burger bun to allow for shrinkage during cooking. Sprinkle both sides with salt and pepper.
    ½ pound ground beef, Salt and pepper
  • Preheat the grill to high heat. Place the cut sides of the buns face up on a tray and toast for 3 to 5 minutes, or until golden brown. Set them aside.
    2 soft burger buns
  • Heat the olive oil in a large cast iron skillet over high heat. Once hot, add the burger patties and cook for 2 minutes, pressing lightly with a spatula. Flip the patties, place a slice of cheddar cheese on each, and cook for another 2 minutes. Remove from heat and let them rest for 3 minutes before assembling.
    1 tablespoon olive oil, 2 slices Cheddar cheese
  • Mix the ketchup and Worcestershire sauce, then spread it onto the bottom bun. Layer with romaine lettuce, tomato slices, and onion rings. Place the burger patty with melted cheese on top, followed by the top bun. Add more sauce if desired.
    4 romaine lettuce leaves, 1 large tomatoes, 1 red onion, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce
  • Serve immediately with your favorite sides, such as French fries or a crisp salad.

Notes

Use 80/20 ground beef; leaner mixes cook up dry.
Season the patties with salt right before they hit the pan, not earlier, so they stay juicy.
Get the skillet hot before the patties go in, and press only once, lightly, or the juices run out.
Cook the beef to 160°F (71°C), checked with a thermometer; the 2 minutes a side is a guide, not a guarantee.
Rest the patties for 3 minutes before you build the burger.
Put the lettuce under the patty to keep the bottom bun from going soggy.
Store leftover cooked patties in an airtight container in the fridge for 3 to 4 days, and reheat to 165°F (74°C).

Nutrition

Calories: 606kcal | Carbohydrates: 37g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 800mg | Potassium: 866mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5678IU | Vitamin C: 17mg | Calcium: 261mg | Iron: 5mg
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