Go Back Email Link
Print

Classic Cheeseburgers

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.
Cook Time 25 minutes
Servings 5 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.