Best-Ever Cheeseburger

Course: Entree / Cookout

Cuisine: American

Prep Time: 45

Cook Time: 20

Bun Making: 4

Total Time: 5 5

Servings:

Calories: 469kcal

Author: Kris Longwell

Juicy ground beef stacked on soft homemade buns with tangy homemade ketchup and all your favorite classic toppings—this best-ever cheeseburger recipe is sure to satisfy every burger craving!

Print Recipe

Equipment

Meat grinder Or ask your butcher or chop in a food processor
Grill gas, charcoal, or electric

Ingredients

Do Ahead (Day Of or 1 Day Before Serving)

1 cup ketchup
6 hamburger buns

For the Cheeseburgers

1¼ lb skirt steak
1¼ lb flat iron steak See NOTES
coarse sea salt and black pepper
Cooking or grill spray
hamburger buns
¼ cup unsalted butter room temperature
6 slices cheddar cheese or your favorite type of cheese
ketchup
2 medium ripe tomatoes thinly sliced
2 cups green leaf lettuce cut into bite-sized pieces
1 medium red onion thinly sliced
hamburger pickles dill or bread and butter

Instructions

Do Ahead (up to 1 week)

Prepare the ketchup and keep it stored in a jar or container with a lid in the fridge. If desired, let set out for 1 hour before serving.
1 cup ketchup

Do Ahead (Morning of or Night Before)

Make the hamburger buns. Let cool completely. If making them more than several hours before serving, store in an air-tight container. Cut them in half no more than an hour before toasting and/or warming to serve.
6 hamburger buns

Make the Best-Ever Cheeseburgers

Cut the meat into 1 to 2-inch pieces. Grind the meat on the widest die (⅜ to ¼-inch). Or, have your butcher grind it for you. Or, chop the meat in your food processor.
1¼ lb skirt steak, 1¼ lb flat iron steak
Form a ball of meat in your clean hands about 5 to 6 ounces (a little larger than a golf ball). Flatten the meat with the palm of your hand to form a patty. Don't press too hard; you don't want the meat to be too compact, yet firm enough to stay intact while on the grill. Season the patties on both sides with salt and pepper just before bringing them to the grill.
coarse sea salt and black pepper
Lightly oil the grates of your grill, then turn it to medium-high heat.
Cooking or grill spray
Slice the buns in half and butter the insides. Set aside.
hamburger buns, ¼ cup unsalted butter
Place the patties over direct heat, with the lid closed, and cook until internal temperature reaches 155 to 160°F for medium, flipping a time or two (See NOTES).
Add the buns over direct heat and cook until lightly browned and toasty. Place on a platter.
Meanwhile, add the cheese to the burgers, close the grill, and cook for another 30 seconds to 1 minute. Remove the burgers to a platter.
6 slices cheddar cheese
Serve at once with desired condiments and fixings.
ketchup, 2 medium ripe tomatoes, 2 cups green leaf lettuce, 1 medium red onion, hamburger pickles

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

We recommend a combination of ground skirt steak and flat iron steak. If you can't find flat-iron, ask your butcher. He/she can usually cut you some. Flap steak, top sirloin, and even chuck are great options. Grinding them on the widest setting will deliver the juiciest burgers.

Resist flipping the burgers too soon once you've placed them on the grates over direct heat. You want the burgers to start to form a bit of a crust on the exterior and cook on the inside before flipping. This will help keep the burger intact during the flipping process. If they do fall apart somewhat, use a metal spatula to press the burgers back together.

Toasting the buns creates and delicious taste and texture, but it also creates a crispy exterior to the bun, which will help keep the buns from getting soggy from condiments and juicy burgers.

Leftover burgers will keep covered or wrapped in the fridge for 3 to 5 days.

Nutrition