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Classic beef burger with cheese and fries
Juicy and simple homemade burger

Classic Beef Burger

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to a perfect burger is the Maillard reaction: a hard, caramelized sear created by high heat. We aren't making meatloaf, so keep the grind loose and the fat rendering. This brings the bistro experience home.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cast Iron Skillet or Grill: Essential for heat retention and crust.
  • Wide Spatula: For flipping.

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Form 4 loose balls, flatten into patties. Press a dimple in the center with your thumb.

Tip: The dimple prevents the burger from puffing up into a ball. Keep the meat loose!
2 ✓

Salt and pepper just before cooking.

Tip: Salting too early draws out moisture and creates a sausage-like texture.
3 ✓

Heat skillet until smoking. Sear patties 3-4 mins on one side until dark crust forms.

Tip: Don't move it! The crust needs to form to release from the pan.
4 ✓

Flip, add cheese, cover with a lid for 1 min to melt.

Tip: Cheese acts as a moisture blanket.
5 ✓

Toast the buns in a separate pan.

Tip: Crispy bun surface prevents sogginess.
6 ✓

Assemble: Bun bottom -> Sauce -> Lettuce -> Patty -> Tomato -> Onion -> Bun top.

Tip: Lettuce on the bottom protects the bun from meat juices.

Recipe FAQ

Why is it dry?
Too lean meat (aim for 80/20) or overcooked. Never press down on the patty while cooking!
Why did it fall apart?
Overhandling or the patty wasn't cold enough. Flip only once!
Soggy bun?
You didn't toast the cut side. Toasting creates a barrier against sauce.

Ingredients

  • 1.1 lb Ground Beef (80/20 Chuck)
  • 4 pieces Burger Buns
  • 4 slices Cheddar Cheese
  • 4 leaves Iceberg Lettuce
  • 1 large Tomato
  • 1 small Red Onion
  • 4 tbsp Burger Sauce (Mustard/Ketchup mix)
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 1 tbsp Oil