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Classic Cheeseburgers stacked high with melted American cheese, lettuce, tomato, and pickles on a toasted brioche bun, served on a wooden board with fries in the background

Classic Cheeseburgers

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 burgers
Calories 650 kcal

Equipment

  • Charcoal or gas grill, or cast iron skillet
  • Instant-read thermometer
  • Spatula
  • Grill dome or lid
  • Small mixing bowl
  • Pastry brush

Ingredients
  

Burger Patties

  • 2 lbs ground beef 80/20 ground chuck recommended
  • 1.5 tsp kosher salt applied just before cooking
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder optional, for extra savory depth

Burger Sauce

  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp pickle brine from the jar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika

Build & Toppings

  • 4 slices American cheese or sharp cheddar
  • 4 brioche buns split and toasted
  • 1 tbsp unsalted butter for toasting buns
  • 4 leaves green leaf lettuce
  • 1 large tomato sliced into 4 thick rounds
  • 0.5 medium white or red onion thinly sliced
  • 12 dill pickle chips

Instructions
 

Prep & Preheat

  • Preheat your grill to high heat (450–500°F) or heat a cast iron skillet over high heat until nearly smoking. Lightly oil the grill grates.
  • In a small bowl, whisk together all burger sauce ingredients — mayo, ketchup, mustard, pickle brine, garlic powder, and smoked paprika. Cover and refrigerate until ready to use.
  • Divide the ground beef into 4 equal portions (about 8 oz each). Gently form each into a patty about 3/4-inch thick. Press a shallow dimple into the center of each patty with your thumb. Do not overwork the meat.

Season & Grill

  • Season both sides of each patty generously with kosher salt and black pepper immediately before placing on the grill.
  • Place patties on the hot grill or skillet. Cook for 3–4 minutes on the first side without moving or pressing down, until a deep golden-brown crust forms.
  • Flip each patty once. Immediately place one slice of American cheese on top of each patty.
  • Cover the grill or place a dome over the skillet and cook for another 2–3 minutes, until the cheese is fully melted and the internal temperature reads 160°F for well-done, or 155°F for medium.
  • Remove patties from heat and let rest for 2 minutes.

Toast Buns & Assemble

  • Brush the cut side of each brioche bun with softened butter. Place cut-side down on the grill or skillet for 30–45 seconds until golden and lightly toasted.
  • Spread a generous layer of burger sauce on the bottom and top bun.
  • Layer the bottom bun with lettuce, then the rested cheeseburger patty, followed by tomato, onion, and pickle chips.
  • Cap with the top bun and serve immediately with your favorite sides.

Notes

Beef selection: 80/20 ground chuck is essential for juicy, flavorful burgers. Do not substitute lean beef without expecting a drier result. Make-ahead tip: Burger sauce can be made up to 5 days ahead and stored in the fridge in an airtight jar. Patties can be formed and refrigerated up to 24 hours in advance — season just before cooking. Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water and a lid to re-melt cheese.

Nutrition

Calories: 650kcalCarbohydrates: 32gProtein: 38gFat: 42gSodium: 980mgFiber: 2gSugar: 7g
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