Best Ever Juicy Cheeseburgers (Printer-Friendly)
Savor juicy cheeseburgers with melty cheese, toasted buns, and fresh toppings for a perfect crowd-pleaser.
# What You’ll Need to Cook:
→ Burger (Fry) Sauce
01 -
120 ml mayonnaise
02 -
80 ml ketchup
03 -
15 ml dill pickle juice
04 -
3.7 ml Worcestershire sauce
05 -
2.5 ml paprika
06 -
0.6 ml cayenne pepper
→ Cheeseburgers
07 -
900 g ground beef, 20% fat
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
28 g salted butter, divided
11 -
6 slices cheddar cheese
→ Toppings
12 -
6 brioche hamburger buns
13 -
Green leaf lettuce
14 -
Sliced tomato
15 -
Sliced red onion
16 -
Dill pickle chips
# Steps to Prepare:
01 -
In a medium bowl, whisk together mayonnaise and ketchup until blended. Add dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk thoroughly to combine. Cover and refrigerate while preparing the burgers.
02 -
Divide ground beef into six equal portions and gently shape into 2.5-cm-thick patties. Place patties on a platter and generously season both sides with kosher salt and freshly ground black pepper.
03 -
Heat 14 g (1 tbsp) salted butter in a large cast iron skillet over medium-high heat. Add three patties and cook for 4–6 minutes per side, or to desired doneness. Top each with a slice of cheddar cheese during the final minute to allow melting and transfer to a warm oven (90°C) if holding.
04 -
Add remaining 14 g (1 tbsp) salted butter to the skillet and repeat the process with the remaining three patties and cheddar cheese.
05 -
Lightly toast brioche buns. Place each patty on the bottom half of a bun. Add lettuce, tomato, red onion, dill pickle chips, and a generous spoonful of burger (fry) sauce. Complete with the top half of the bun and serve immediately.
# Extra Cooking Tips:
01 -
Use an 80/20 ground beef blend for maximum juiciness; pressing patties while cooking expels moisture and should be avoided.
02 -
For best results, store cooked patties, buns, and toppings separately in airtight containers; consume refrigerated patties within two days or freeze for up to three months.
03 -
A digital thermometer helps ensure precise doneness; only flip patties once and avoid overcooking.