Classic Cheeseburger
The burger that never actually arrives, now arriving in your own pan. Smash it thin, melt the cheese over the edge, and let the bun soak up everything that escapes.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Divide the mince into two loose balls without kneading it, then mix the mayonnaise and ketchup in a small bowl and set aside.
Heat a heavy frying pan over high heat for 3 minutes with the oil until it shimmers, and toast the cut sides of the buns in a dry pan for 40 seconds while you wait.
Put the balls in the hot pan and press each flat to about 1cm with a stiff spatula, then season the tops with the salt and pepper.
Cook undisturbed for 3 minutes until the edges are lacy and deep brown, flip once, lay a slice of cheese on each and cook 3 minutes more, until a probe in the centre reads 71C / 160F.
Build bottom bun, sauce, onion, pickles, patty, top bun, and press gently for 10 seconds so it holds together.
Read all that and thought “absolutely not”?
Completely fair. Classic Cheeseburger is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.