Cheeseburger
The cheeseburger is the quintessential American diner creation, born in Midwestern lunch counters and roadside drive-ins during the 1930s and perfected in the cast-iron skillets of a thousand short-order cooks. The smash technique — pressing a loosely-formed 125g ball onto a ripping-hot surface — creates the Maillard-rich, lacy-edged crust that makes a great patty; without that sear, it is just a meatball in a bun. Fat ratio matters above all: an 80/20 blend carries the flavour and keeps the patty juicy right through to the last bite.
Smash technique
125g ball on ripping-hot cast iron — lacy, Maillard crust
80/20 ratio
Fat is flavour — leaner meat makes a dry, sad burger
Cover to melt
Lid on 30 seconds — the only way to perfect cheese
Toast the bun
Cut side down in foaming butter until deep golden — it caramelises the surface and soaks the juices
Ingredients 4 servings
- 500g ground beef (80% lean, 20% fat)
- 4 brioche buns, halved and toasted
- 4 slices American cheddar
- 2 ripe tomatoes, thickly sliced
- 4 large iceberg lettuce leaves
- 1 medium onion, thinly sliced into rings
- 2 tbsp burger sauce (mayo, ketchup, mustard, diced pickles)
- Salt and freshly ground black pepper
How to make it
- 1Season the ground beef with salt and pepper and divide into four 125g balls.
- 2Heat a cast-iron skillet over high heat until smoking.
- 3Press each ball flat on the pan with a firm spatula — the smash technique creates a crisp, lacy crust in about 90 seconds.
- 4Flip, add a slice of cheddar, and cover for 30 seconds to melt.
- 5Toast the buns cut-side down for 1 minute.
- 6Assemble: bottom bun, burger sauce, lettuce, tomato, patty with melted cheese, onion rings, top bun.
- 7Serve immediately — the crust fades fast.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
