Juicy Cheeseburgers with Toasted Buns and Gherkins
Pan seared cheeseburgers with melted American cheese, crisp lettuce, tomato, and a quick creamy sauce on toasted buns.
Equipment
- 12 inch skillet
- Baking sheet
- Instant-read thermometer
- Spatula
Ingredients
Main Ingredients
- 1 ¼ lb ground beef 80 percent lean, for the patties
- ½ tsp kosher salt for the patties, divided
- ½ tsp black pepper for the patties, divided
- 1 tbsp canola oil for the skillet
- 4 soft burger buns about 4 inches wide, split
- 4 slices American cheese use 8 slices for double cheeseburgers
- 8 romaine lettuce leaves for the toppings, torn to fit the buns
- 2 large tomatoes for the toppings, cut into 1/4 inch slices
- 1 large red onion for the toppings, sliced into thin rings
- 2 large gherkins for the toppings, thinly sliced
- ¼ cup mayonnaise for the burger sauce
- 2 tbsp ketchup for the burger sauce, plus extra for serving
- 1 tsp yellow mustard for the burger sauce
Instructions
Cooking
- Portion the beef. Split the ground beef into 4 equal balls of about 5 oz each and flatten each into a 1/2 inch thick disk that is a little wider than the buns.
- Make the sauce. Whisk the mayonnaise, ketchup, and mustard in a small bowl until the sauce turns an even pale orange. Refrigerate until serving.
- Toast the buns. Arrange the split buns cut side up on a sheet pan and broil for 3 to 5 minutes, until the edges are golden brown.
- Salt and dent. Just before cooking, season the top of each patty with half the salt and pepper, flip, push a thumb dent into the middle, and season again with the rest.
- Brown the patties. Heat the oil in a 12 inch skillet over medium high heat. Sear for 3 to 4 minutes until deeply browned, flip, and cook 2 to 3 minutes more.
- Top with cheese. Add a cheese slice to each patty, cover the skillet for 1 minute, and check that the center reaches 160 degrees F. Rest for 2 minutes.
- Build and serve. Spread sauce on the bottom buns, then stack lettuce, patty and cheese, tomato, red onion, and gherkins. Cap with the top buns.
Notes
Substitutions: Use sharp cheddar or Swiss instead of American cheese, and brioche or potato buns instead of plain buns.
Tips: Do not press the patties while they cook, and add 1 to 2 minutes per side if you shape them thicker.
Storage: Refrigerate cooked patties up to 3 days and reheat to 165 degrees F. Freeze raw patties up to 3 months.