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Best Cheeseburger

Best Cheeseburger

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



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 vinegar

1 cup water

1 tablespoon kosher salt

1 tablespoon sugar


1/4 cup mayonnaise

1 tablespoon ketchup

1 teaspoon juice from pickles

1/2 teaspoon yellow mustard


1 pound lean ground beef

1 teaspoon kosher salt

1 teaspoon coarse ground pepper

1 tablespoon vegetable oil

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

4 soft hamburger buns, split

2 tablespoons Land O Lakes® Butter with Canola Oil

How to make

  1. STEP 1

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

  2. 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. 

  3. STEP 3

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

  4. STEP 4

    Heat broiler to high.

  5. 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.

  6. 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.

  7. 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 into 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.

  8. 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

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

Tip #3

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 squished for packaging and will affect the final product.

Nutrition (1 cheeseburger)

610 Calories
38 Fat (g)
105 Cholesterol (mg)
1750 Sodium (mg)
32 Carbohydrates (g)
2 Dietary Fiber
33 Protein (g)
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And don't forget to tag us @landolakesktchn.

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