Get the Recipe:
There are no wrong answers when topping your hamburger. Iceberg, thinly sliced onion and a plump, ripe slice of tomato always a welcome addition to a classic burger. Sometimes, I love to top my burger with a fried egg. I love it when the Tuscan sun colored yolk breaks and gently oozes down the side of the burger.
- 8 slider rolls, buttered and toasted, mustard, shredded lettuce, onions, tomatoes, and pickles
- 1 lb ground beef chuck, divided into two 2-ounce balls
- Kosher salt and freshly ground black pepper
- 8 slices good melting cheese, such as American
- 8 tablespoons mayo
- 6 tablespoons ketchup
- 2 tablespoons sweet relish
- 1 1/2 teaspoon white vinegar
- 1 1/2 teaspoon sugar
Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.
Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.
Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.
Flip hamburger patties and immediately place a slice of cheese over each patty, Immediately remove from pan and transfer to waiting burger buns. Serve and watch your friends smile as they eat the best cheeseburger ever!