Best Cheeseburger

Name: Best Cheeseburger
Prep time: 15 min
Total time: 12 h 20 min
Yield: 4 cheeseburgers
Ingredients: Pickles; 1 pound (2 medium) English cucumbers, thinly sliced; 2 sprigs fresh dill; 2 cloves fresh garlic, peeled, lightly smashed; 1/2 teaspoon mustard seeds; 1/2 teaspoon whole peppercorns; 1 cup white vinegar; 1 cup water; 1 tablespoon kosher salt; 1 tablespoon sugar; Sauce; 1/4 cup mayonnaise; 1 tablespoon ketchup; 1 teaspoon juice from pickles; 1/2 teaspoon yellow mustard; Cheeseburgers; 4 soft hamburger buns, split; 2 tablespoons Land O Lakes® Butter with Canola Oil; 1 pound lean ground beef; 1 teaspoon kosher salt, divided; 1 teaspoon coarse ground pepper, divided; 1 tablespoon vegetable oil; 4 (3/4-ounce) slices Land O Lakes® Deli American

The method for this smashed cheeseburger is key to a juicy inside and crispy outside. Topped with Deli cheese, fry sauce and pickles–meet your new obsession.

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15 min

Prep Time

12 hrs 20 min

Total Time

cheeseburgers

Ingredients

Pickles

1 pound (2 medium) English cucumbers, thinly sliced

2 sprigs fresh dill

2 cloves fresh garlic, peeled, lightly smashed

¹/₂ teaspoon mustard seeds

¹/₂ teaspoon whole peppercorns

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1 tablespoon sugar

Sauce

¹/₄ cup mayonnaise

1 tablespoon ketchup

1 teaspoon juice from pickles

¹/₂ teaspoon yellow mustard

Cheeseburgers

4 soft hamburger buns, split

2 tablespoons Land O Lakes® Butter with Canola Oil

1 pound lean ground beef

1 teaspoon kosher salt, divided

1 teaspoon coarse ground pepper, divided

1 tablespoon vegetable oil

4 (3/4-ounce) slices Land O Lakes® Deli American

How to make

STEP 1

Combine cucumbers, dill, garlic, mustard seeds and peppercorns in 1-quart mason jar. Set aside.
STEP 2

Combine vinegar, water, 1 tablespoon salt and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar; gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.
STEP 3

Combine all sauce ingredients in small bowl. Cover; refrigerate until serving.
STEP 4

Heat broiler to high.
STEP 5

Spread cut sides of hamburger buns with Butter with Canola Oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.
STEP 6

Divide ground beef into 4 equal portions. Shape into 2-inch patties, each about 2 inches thick. (Do not overwork meat.) Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.
STEP 7

Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with 1 patty at a time, place in hot skillet, seasoned-side down. Firmly smash down using heavy weight spatula. (Use second spatula to push down for more leverage.) Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.
STEP 8

Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include bottom crust. Cook 30 more seconds. Top each burger with 1 slice cheese; continue cooking 90 seconds or until internal temperature reaches 160°F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.

Read the Story Behind the Recipe

Tip #1

If cooking on an electric stovetop, your cooking times will be just a little longer than stated in recipe. Use a thermometer to determine desired doneness.

Tip #2

We recommend purchasing the ground beef for this recipe fresh from the meat counter. It will create the tender, juicy burger you're after. Ground beef that comes in tubes or pre-packaged has been compressed for packaging and will affect the final product.

Tip #3

Pickles can be stored up to 2 months in the refrigerator.

610 Calories

38 Fat (g)

105 Cholesterol (mg)

1750 Sodium (mg)

32 Carbohydrates (g)

2 Dietary Fiber

33 Protein (g)

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