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Classic Diner Cheeseburger
Melissa Hart

Classic Diner Cheeseburger

A 1950s diner cheeseburger is thin, crusty at the edges and built on a soft toasted bun. American cheese is not a compromise here; it melts before the patty overcooks. Keep the stack simple enough to eat with one hand.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 80-percent lean ground beef
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 slices American cheese
  • 4 soft hamburger buns
  • 1 tbsp unsalted butter softened
  • 4 leaves iceberg lettuce
  • 1 medium tomato cut into 4 slices
  • 1/2 cup sliced dill pickles
  • 1/4 cup yellow mustard
  • 1/4 cup ketchup

Method
 

  1. Divide the beef into 4 loose balls and flatten them into patties about 1/3 inch thick without compressing the edges.
  2. Heat a cast-iron griddle over high heat, season the patties with salt and pepper and cook for 3 minutes until deeply browned.
  3. Flip the patties, add the cheese and cook for 2 to 3 minutes until the centers reach 160°F.
  4. Butter the cut buns and toast them on the griddle for 1 minute until golden.
  5. Build each burger with lettuce, tomato, pickles, mustard and ketchup and serve immediately.