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Brueck's Cheeseburger

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Tips and tricks to make THE BEST cheeseburger patties every time. Includes the most amazing burger sauce too!


tips and tricks for success
  • Use 80/20. 80% lean meat with 20% fat is ideal for cheeseburgers, providing just enough fat to keep the burger juicy and moist without being overly greasy. For a leaner ratio, 90/10 can be used, although anything above 90% can lead to dry, dense burgers.
  • Fresh ground beef is best. Packaged ground beef can work just fine, but fresh ground beef from the butchers is less likely to be overpacked and will lead to far more superior flavor and texture.
  • Season generously. Generously season the beef with salt and pepper before forming into patties for even distribution – no need to overload with different seasonings.
  • Avoid overmixing. Overworking the patties can lead to tough, rubbery burgers. Gently form the patties, minimizing handling as best as possible.
  • Drain the fat. Drain off the pan between batches, wiping the pan clean before adding more patties.
  • Keep warm. This is a great recipe to double as needed. When cooking multiple batches, keep the patties warm on a baking sheet in the oven at 300°F.
  • Grill outdoors. When the weather permits, use an outdoor grill for even more smoky, charred flavors.

Yield: 6 servings
 
Prep: 15minutes 
Cook: 15minutes 
Total: 30minutes 


Ingredients
  • 2 pounds ground beef, 80/20
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 6 slices American cheese
  • for the burger sauce
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 3 tablespoons dill pickle relish
  • 1 tablespoon Dijon mustard

for serving
  • Brioche hamburger buns, homemade or store-bought
  • Romaine or shredded lettuce
  • Sliced tomato
  • Sliced red onion
  • Dill pickle chips

Equipment
Cast Iron Skillet

Instructions
  1. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
  2. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
  3. Serve immediately in hamburger buns with burger sauce and desired toppings.

for the burger sauce
  • In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon.

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