Cheeseburger

A simple, satisfying favorite.

Why You'll Love This Recipe

• Classic diner cheeseburger flavor.
• 20-minute dinner.
• Crispy edges + melty cheese in every bite.
• Customizable for the whole family.
• Cheaper than the drive-through.

Ingredient Notes

• American cheese isn't 'real' cheese to purists, but it melts perfectly. Cheddar works but doesn't melt as smoothly.
• 80/20 chuck is the burger ratio.
• Soft buns hug the patty — crusty buns fight you back.

Ingredient Substitutions

• Sharp cheddar, pepper jack, or Swiss for variety.
• Add bacon, sautéed mushrooms, or caramelized onions.
• Gluten-free buns — toast generously.

Equipment Needed

• Cast-iron skillet or heavy griddle
• Sturdy metal spatula
• Square of parchment paper

Prep Tips

• Form patties loose and cold.
• Toppings prepped before the pan goes on.

Instructions

1. 1

   Gather and prep: 1 ground beef, 4 slices bread, 1 cup shredded cheese, 4 cups chopped romaine lettuce, 1 medium tomato, diced, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and shred the cheese before you start cooking.

2. 2

   Form and season patties.

3. 3

   Sear, add cheese, cover to melt. Cook ground meat to 160°F internal; drain any excess fat before serving.

4. 4

   Toast bun, stack with toppings.

Artsi Pro Tips

• American cheese is uniquely engineered for melt — it stays creamy where natural cheeses break.
• Loose patties = juicy burgers. Compacted patties = dense and dry.
• Hot pan, fast smash, then no fussing. Patience makes the crust.

Common Mistakes

• Seasoning the meat before forming patties.
• Pressing the patty while it cooks (after the initial smash).
• Cold cheese on a hot patty melts unevenly — let cheese sit at room temperature 10 minutes while you cook.

Recipe Tags