Paired with light an airy brioche buns and fresh toppings, this cheeseburger is the go-to for a warm summer night.
recipe 
yields
Serves 4
¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
Salt and pepper to taste
1 pound ground beef, 80% lean, 20% fat
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
Oil for cooking
4 slices American cheese
4 brioche buns, toasted (recipe on page TK)
½ red onion, thinly sliced
1 tomato, thinly sliced
1 head iceberg lettuce
1 small jar dill pickle spears or chips
For the sauce:
For the burgers:
steps
Make the sauce:
- In a small bowl, combine mayonnaise, ketchup, and mustard. Stir well until smooth and creamy. Season with salt and pepper and set aside.
Make the burgers:
- In a large mixing bowl, combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined, being careful not to overwork meat.
- Divide mixture into 4 equal portions. Form into round patties, leaving center slightly indented for even cooking.
- Heat a cast-iron skillet over medium-high heat and lightly grease with oil. Once hot, add patties and cook for 3 to 4 minutes per side for medium doneness.
- During the last minute of cooking, add a slice of cheese to each patty and cover to melt. Remove from heat and set aside. (Alternatively, heat a gas or charcoal grill to 450 to 500 degrees. Place patties on grill over direct heat and cook to desired doneness)
Assemble the burgers:
- Spread burger sauce on bottom half of each toasted bun. Place a piece of lettuce on top of sauce and add a burger patty with melted cheese. Layer red onion, tomato, and pickles on top of patty. Close with top bun and enjoy immediately.
Date Published: 04.28.25
