Classic Beef Cheeseburger

Instructions

1. 1

   Wash and dry the lettuce and tomato. Slice the tomato and divide the cheddar into four equal portions. Split the buns.

2. 2

   Heat a large skillet over medium heat. Toast the buns cut-side down, in batches, for 1–2 minutes until lightly golden, then transfer to clean plates.

3. 3

   Using preferably 90% lean ground beef, gently shape four equal patties about 11 cm wide and 1.5 cm thick. Make a shallow indentation in each center and season both sides with the salt and pepper. Wash your hands with soap and clean any utensils and surfaces that touched raw beef.

4. 4

   Increase the skillet heat to medium-high and add the oil. Cook the patties in a single layer, in two batches if necessary, for approximately 4–5 minutes per side without pressing them down. Reduce the heat to medium if they brown too quickly. Cook until a food thermometer inserted sideways into the center of each patty reads at least 71°C (160°F). Add the cheddar during the final minute to melt. Transfer cooked patties to a clean plate, using a clean utensil.

5. 5

   Divide the ketchup and mustard among the toasted buns. Add the lettuce, cheeseburger patties and tomato, close the buns and serve immediately.