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
4
cheeseburgers Ingredients
Pickles
1 pound (2 medium) English cucumbers, thinly sliced
2 sprigs fresh dill
2 cloves fresh garlic, peeled, lightly smashed
12 teaspoon mustard seeds
12 teaspoon whole peppercorns
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
Sauce
14 cup mayonnaise
1 tablespoon ketchup
1 teaspoon juice from pickles
12 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
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STEP 1
Combine cucumbers, dill, garlic, mustard seeds and peppercorns in 1-quart mason jar. Set aside.
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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.
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STEP 3
Combine all sauce ingredients in small bowl. Cover; refrigerate until serving.
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STEP 4
Heat broiler to high.
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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.
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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.
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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.
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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.
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)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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