How to Make the Best Cheeseburger Ever Recipe
This recipe for the Best Cheeseburger Ever features a juicy, thin smashed beef patty cooked in ghee and beef tallow, topped with melted American cheese, and served on toasted brioche buns with a tangy dijonnaise sauce, red onion, and pickles for the ultimate flavorful and satisfying burger experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 cheeseburgers
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Sauce
- ⅛ cup Dijon Mustard (Sir Kensington’s brand preferred)
- ¼ cup Mayonnaise (Sir Kensington’s brand preferred)
Burgers
- 1 ⅓ pounds Ground Beef (at least 15% fat, grass-fed and hormone-free recommended)
- Salt, to taste
- 1 tablespoon Ghee (clarified butter)
- 1 teaspoon Beef Tallow (beef fat; can substitute butter)
- 8 slices American Cheese
Buns and Toppings
- 4 Brioche Hamburger Buns
- ¼ cup Red Onion, finely chopped
- 1 Dill Pickle, thinly sliced (no added dyes recommended)
Instructions
- Prepare the Dijonnaise Sauce: In a small bowl, mix together the Dijon mustard and mayonnaise until well combined. Set aside to use later.
- Form the Burger Patties: Divide the ground beef into balls approximately the size between a golf ball and tennis ball. Smash each ball into very thin patties. Lightly season each patty with a generous pinch of salt.
- Heat the Cooking Fat: Heat a very hot skillet on the stovetop. Add the ghee and beef tallow to the skillet and swirl carefully to coat the surface with the fat.
- Cook the Patties: Place the beef patties onto the hot skillet without crowding. Cook them quickly to maintain high heat, allowing a crust to form. Flip each patty once a crust forms, then immediately add a slice of American cheese on top of each patty.
- Finish Cooking and Rest: Continue cooking for about 1 to 1½ minutes total, or until the desired doneness is reached. Turn off the heat and transfer the patties to a clean plate to rest briefly.
- Toast the Buns: In the remaining fat on the skillet, toast the brioche buns cut side down for about 15 seconds to impart flavor and slight crispness. Remove from heat.
- Assemble the Burgers: Spread the dijonnaise sauce on both toasted sides of each bun. Place two cheeseburger patties on each bottom bun, then top with chopped red onion and sliced dill pickles. Cover with the top bun and serve immediately for the best flavor and texture.
Notes
- Using beef with at least 15% fat content ensures juicy and flavorful patties.
- Smashing the patties very thin helps achieve a crispy crust and quick cooking.
- Beef tallow adds rich beefy flavor, but butter can be used as an alternative if unavailable.
- Toast buns briefly in the rendered fat for added flavor and texture.
- The dijonnaise sauce of Dijon mustard and mayonnaise adds tang and creaminess to balance the richness of the burger.
