Beef Burger with Cheese (Printable)
A juicy beef patty topped with melted cheese, crisp lettuce, and fresh tomato in a toasted bun.
# What You’ll Need:
→ Patties
01 - 1.1 lbs ground beef (80% lean)
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce
05 - 1 small onion, finely grated (optional)
→ Assembly
06 - 4 burger buns, sliced
07 - 4 slices cheddar cheese
08 - 4 lettuce leaves
09 - 1 large tomato, sliced
10 - 4 slices red onion
11 - 4 tbsp mayonnaise (optional)
12 - 2 tbsp ketchup (optional)
13 - 1 tbsp unsalted butter (for toasting buns)
# How To Make It:
01 - In a mixing bowl, combine ground beef, salt, black pepper, Worcestershire sauce, and grated onion if using. Form into four equal patties, slightly larger than the buns.
02 - Heat a grill or skillet over medium-high heat until hot.
03 - Grill the patties for 3 to 4 minutes per side for medium doneness. During the last minute, place a slice of cheddar on each patty and cover to melt the cheese.
04 - Butter the cut sides of the buns and toast them on the grill or skillet until golden brown.
05 - Spread mayonnaise and ketchup on the bottom bun if desired. Layer with lettuce, tomato slice, beef patty with melted cheese, and red onion. Cap with the top bun.
06 - Serve immediately alongside preferred accompaniments.
# Expert Tips:
01 -
- It comes together in under 30 minutes and tastes like you've been cooking all day.
- The cheese melts directly onto the hot patty instead of getting gummy, which changes everything.
- You control every layer, so no mystery condiments or wilted lettuce hiding under the cheese.
02 -
- Don't press down on the burgers while they cook—every time you do, you're releasing moisture and making them drier.
- The cheese needs to go on during cooking when the patty is still hot enough to melt it; adding it cold to a finished burger means you're just stacking solid cheese on top.
- Toast your buns. Seriously. This is the difference between a good burger and one people actually remember.
03 -
- Use ground beef that's been cold the whole time you're working with it; warm meat gets mushy and loses its shape.
- If your cheese isn't melting evenly, try pre-slicing it thinner or using American cheese, which melts faster and more predictably than cheddar, though the flavor isn't quite as interesting.