United States
A single-pan cheeseburger with a thermometer-checked beef patty.
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Optional onion is shown; cook the ground-beef patty to 71°C / 160°F.
Tips, changes and questions from people who cooked this recipe.
clean cutting board · bread knife · mixing bowl · skillet · spatula · food thermometer
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Keep ground beef cold and form one loose patty slightly wider than the bun, about 1.5–2 cm thick. Make a shallow thumbprint in its center. Season the outside just before cooking.
Heat the oiled skillet over medium-high heat. Cook the patty about 4–6 minutes per side without pressing, adjusting heat to avoid burning.
Check with a thermometer from the side: ground beef must reach 71°C / 160°F, not a pinkness target. Add cheese for the final minute and cover briefly to melt.
Toast the cut bun, then assemble with ketchup, washed lettuce, tomato, pickle and the hot patty. Use a clean board and utensils for the cooked burger.
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