There's something undeniably satisfying about a classic cheeseburger. It's the kind of meal that feels like home, yet offers endless opportunities for customization. I want to celebrate the beauty of simplicity—a cheeseburger that’s built on the basics but elevated by attention to detail and the right ingredients.
This food blog post is a classic cheeseburger recipe using a mix of chunk and flank steak for the patties - the perfect mixture of fat and flavour. Accompanied by homemade special sauce and homemade bread and butter pickles.
The Art of Simplicity
The heart of this cheeseburger lies in its simplicity. We're talking about a juicy beef patty, a slice of perfectly melted cheese, and a few well-chosen toppings. But what makes it extraordinary is the thought behind each step, from choosing the meat to the final assembly.
Upgrading our classic cheeseburger recipe by adding fresh tomato slices and Oaxaca string cheese.
Choosing the Right Beef
The foundation of any great burger is the beef. For my cheeseburgers, I like to use boneless chunk roast and flank steak. This ratio strikes the perfect balance between flavour and juiciness. The fat melts as the burger cooks, creating that mouthwatering sizzle and keeping the meat moist. You can’t skimp on this—too lean, and your burger will be dry; too fatty, and it’ll be greasy. Get it right, and you’re halfway to burger heaven.
Cooking Over Flattop
While you could cook these patties on charcoal, nothing beats the flavour and juice when it escapes during cooking. While it lingers it, it also carmelizes the edge of the burger, adding more flavour and depth back into the patties.
The Special Sauce
What takes this cheeseburger from good to great is my special sauce. It’s a blend that’s tangy, sweet, and a bit of crunch—a perfect companion to the rich beef. The sauce is simple, yet it brings a complexity that ties all the elements together. Spread it generously on the bottom bun, so every bite starts with that burst of flavour.
Special sauce: Mayo, mustard, ketchup, pickles lemon zest, lemon juice, pickled jalapeños, and hot sauce. See recipe below for more details.
Bread and Butter Pickles
I have a soft spot for my homemade bread and butter pickles. They’re sweet, tangy, and add a delightful crunch that contrasts beautifully with the tenderness of the burger. There’s something magical about biting into a juicy patty and getting that unexpected zing from the pickles. It’s a little surprise that makes the whole experience more exciting.
Try our BEST bread-and-butter pickles, and be completely amazed! Never will you try such flavourful and crunchy pickles like these before.
Our super popular and pickle-hater-but-turned-lover Bread and Butter Pickles. Try our recipe here.
How to Make the Perfect Cheeseburgers
The trick to cooking the best patty is using the smash method. Roll the meat into a ball and heavily season the outside with salt and pepper. Place the ball on the flattop and, using a spatula, smash it hard onto the hot griddle. Now, leave it alone. The proteins in the meat will stick to the flattop, and any attempt to move it will result in a mess. However, as it cooks, the fat will render out, caramelizing the outside while keeping the inside tender and juicy.
Depending on the fat content of the meat you buy, you might not need to add any extra fat. But if it feels a bit dry, you can add some beef fat or butter. Cook each side for 1 1/2 to 2 minutes. Once you flip to the second side, add the onions to soften and place the cheese on top until it’s slightly melted.
Lightly toast the buns and smear some of the special sauce on both sides. Place 5 pickles on the bottom half of each bun. Add the burgers and top them with iceberg lettuce before placing the top half of the bun on.
Gluten-Free (GF) Burgers
For those looking to enjoy a classic burger without the gluten, swapping out the bun for crisp iceberg lettuce is a game-changer. It's a trend that’s catching on at many big burger chains, and I’m completely on board. This simple switch transforms the burger into a pure protein powerhouse—no junk fillers like bread, no hidden gluten. Just juicy, flavourful meat wrapped in refreshing lettuce, giving you all the satisfaction of a great burger without any of the guilt. It's a fresh, crunchy, and delicious way to enjoy a burger while keeping it clean and gluten-free.
The Simple, Delicious Result
The result? A cheeseburger that’s both humble and indulgent. It’s a celebration of good ingredients and thoughtful cooking. It doesn’t need any frills—just a few simple steps to create something truly extraordinary. Each bite is a reminder that sometimes, the best things in life are the simplest ones.
This food blog post is a classic cheeseburger recipe using a mix of chunk and flank steak for the patties - the perfect mixture of fat and flavour. Accompanied by homemade special sauce and homemade bread and butter pickles.
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Classic Cheeseburgers
Equipment
- meat grinder
Ingredients
Special Sauce
- ¾ cup mayonnaise
- ½ cup yellow mustard
- 2½ tbsp ketchup
- ¼ cup bread and butter pickles drained and cut into small dices
- 2 tbsp picled jalapeños drained and cut into small dices
- 1½ tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp Valentina Mexican hot sauce
- 1½ tsp Red Hot Buffalo Hot Sauce
- salt and pepper
Cheeseburgers
- 1½ pound boneless chuck roast
- 8 oz flank steak
- 3 tbsp unsalted butter room temperature
- 5 hamburger buns split
- ½ cup shaved white onion
- 10 slices American Cheese
- ½ cup homemade bread and butter pickles see notes above
Instructions
Special Sauce
- Combine all the ingredients for the sauce in a large container and stir to blend well. Cover and refrigerate. (this can be stored in the fridge for up to 5 days).
Cheeseburgers
- Place the meat in the fridge. Make sure it is cold so when you grind the meat it passes through more successful - warmer meat tends to get the meat grinder all clogged up. Grind the chuck and flank steak through the large die of the meat grinder into a bowl.
- Mix gently to combine. Grind half the mixture through the small die. Mix the two halves together. Set aside.
- Heat a griddle on the stove on high heat.
- Roll the meat into a ball weighing roughly ½ pound each. Generously salt and pepper the balls around it.
- Place the the meat ball on the hot griddle, and using a spatula smash the meatball flat on the griddle. Now leave it alone and do not touch it. Let it cook for 1½-2 minutes. Flip the burger and add the cheese on top. Casually saute the onions on the griddle as well until soft.Depending on the fat content of the meat you buy, you might not need to add any extra fat. But if it feels a bit dry, you can add some beef fat or butter.
- Lightly toast the buns and smear some of the special sauce on both sides. Place 5 pickles on the bottom half of each bun. Add the burgers and top them with iceberg lettuce before placing the top half of the bun on.
