American

Classic Cheeseburger

Name: Classic Cheeseburger
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: United States
Ingredients: Ground beef; Salt and black pepper; American or cheddar cheese; Hamburger buns; Butter or oil; Pickles, onion, ketchup, mustard

A skillet burger with American or cheddar cheese. The burger you make at home with ground beef from the fridge — smash it, salt it, do not fuss with a grill if it is Tuesday.

20 minsEasy4 servings620 kcal

This recipe starts with ground beef from the fridge and a cast-iron or heavy skillet, not a grill. The smash method presses the beef into a thin patty so the whole surface browns hard in about 3 minutes, which is what gives a home burger its flavor.

It works because you salt only the outside and smash only once. Salt on the outside seasons the crust; smashing once and then leaving the patty alone lets the juices stay inside instead of being pressed out onto the pan.

Expect a thin, deeply browned patty with crisp edges, melted cheese, and a toasted bun that holds up. Four patties from 1 1/3 pounds feed four; if you like them thicker, this isn't the recipe to change — make four thin ones instead of two thick ones.

shopping_basketIngredients

Ground beef1 1/3 pounds (80/20)
Salt and black pepperto taste
American or cheddar cheese4 slices
Hamburger buns4
Butter or oilfor the pan
Pickles, onion, ketchup, mustardwhatever is in the fridge

Nutrition Per Serving

Calories

620

Protein

34g

Fat

38g

Carbs

32g

restaurantInstructions

Shape loosely

Divide beef into 4 balls. Do not pack them tight and do not add fillers. Salt and pepper the outsides just before they hit the pan.

Hot skillet

Heat a cast-iron or heavy skillet over medium-high until very hot. Add a film of oil. Put the balls in and smash them flat with a spatula to about 1/2 inch. Leave them alone 3 minutes so a crust forms.

Flip and cheese

Flip. Cook 2 minutes. Lay cheese on top, cover the pan 30–45 seconds to melt.

Toast buns

In the beef fat or a dab of butter, toast the cut sides of the buns 30 seconds.

Build

Bun, burger, pickles and onion if you have them, ketchup or mustard. Resting the meat 1 minute on the bun keeps the juice from flooding out.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Season the outside of each beef ball just before it hits the pan. Salting early draws moisture to the surface, and a wet surface steams instead of browning — a dry, salted surface is what builds the crust.
Get the skillet genuinely hot before the beef goes in. The oil should shimmer; if it doesn't sizzle hard on contact, wait another minute. The whole crust forms in the first 3 undisturbed minutes.
Smash once, firmly, right at the start, then never press again. Every extra press squeezes juice out onto the pan, and that juice is what makes the burger taste rich instead of dry.
Cook ground beef to 160°F (71°C) in the thickest part. A thin smash patty in a very hot pan gets there in about 2 minutes after flipping; if yours are thicker or the pan cooled down, check with a thermometer rather than guessing.

swap_horizSubstitutions

No American cheese? Use the same number of cheddar slices, or Swiss or pepper jack — anything that melts quickly in 30 to 45 seconds under the lid.
No cast-iron skillet? A heavy stainless pan works; a thin nonstick pan won't get hot enough for a proper crust.
No hamburger buns? Toasted sandwich bread or a sturdy roll works, buttered and toasted cut-side down the same way.
No pickles? Any briny topping from the fridge — sliced pepperoncini, pickled jalapeños, or a smear of mustard — cuts the richness the same way.

restaurantWhat to serve with it

Serve with fries, a simple coleslaw, or a side salad. A cold pickle and sliced raw onion on the side cover the toppings most people want.

kitchenStorage & reheating

Refrigerate leftover cooked patties within 2 hours in an airtight container; they keep 3 to 4 days in the fridge. For longer storage, wrap cooled patties tightly and freeze for up to 3 months, then thaw in the fridge before reheating. Keep toasted buns and fresh toppings separate.

To reheat: Reheat leftover cooked patties in a skillet over medium heat for 2 to 3 minutes per side, or in a 350°F (175°C) oven for about 10 minutes, until they reach 165°F (74°C) inside. Toast a fresh bun; the reheated patty stays juicier than a microwaved one.

Recipe FAQ

How do I know when my burger is done inside?expand_more

Use a instant-read thermometer and cook them to 160°F (71°C) in the center. With 80/20 beef smashed to 1/2 inch, 3 minutes on the first side and about 2 minutes after flipping in a very hot skillet usually gets there. If the crust is dark before the center is done, move the pan off the high heat and finish with the lid on.

Why is my smash burger gray instead of browned?expand_more

Usually either the skillet wasn't hot enough or the beef was overworked. A very hot pan gives the deep brown crust in 3 minutes; if the meat went in before the pan was hot, it steams instead of searing. And packing the balls tight makes them dense — divide the beef loosely and don't press more than once.

Can I make the patties ahead of time?expand_more

Yes, but keep components separate. Cooked patties keep 3 to 4 days in the fridge in an airtight container. Store toasted buns at room temperature and toppings separately so nothing gets soggy.

Should I press the burger while it cooks?expand_more

For the best crust, leave one side untouched for the full 3 minutes. Resist the urge to press it again after smashing — pressing squeezes out the juice that makes it taste like a burger.