Burgers scream true American food. The secret to these flavorful cheeseburgers -- they're pressed. Pressing the burger allows for the burger to cook more evenly and the edges get perfectly crispy. Am I the only one who was confused, and over-dramatically upset, as a kid at BBQs when the burgers were thick and almost spherical? These bad boys remind you of your favorite diner and carry dynamic flavor, to match. They are super simple to whip up, too.
PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
- 1 1/2 lbs fresh ground beef (80/20)
- 1 tbsp salt
- 1 tbsp ground pepper
- 1 tbsp of La Tourangelle avocado oil for pan (highest smoke point oil)
- 4-5 buns (I used Arnold's Sesame Seed buns, but potato buns are great too)
- sliced red onion
- slices of american cheese
- dill pickles
- lettuce, optional
- slices of tomato, optional
- Preheat cast iron pan or griddle to medium-high heat. Lightly oil with avocado oil. You may only need half the tablespoon for the first batch. I use a silicone basting brush or balled up paper towel to evenly distribute across the pan/griddle.
- Form 1/4 cups of ground beef into lightly packed balls.
- Once hot, place 2 prepared meatballs on pan/griddle. Using a burger press or spatula + heavy glass, press the burger down flat.
- Immediately, generously sprinkle each patty with salt and pepper.
- Cook for about 3-4 minutes, flip, and sprinkle other side with salt and pepper and cook for an additional 3 minutes.
- Place a slice of american cheese on one patty and then top with another patty. Cook for an additional minute. (this made 4 double cheeseburgers and 1 single, for me)
- Carefully clean pan/griddle with wet cloth, while hot and then generously butter the pan/griddle.
- Place buns on pan/griddle for 30 seconds, each side. Press down with a spatula to flatten.
- Top with preferred toppings and condiments. I simply prefer pickles, onions, ketchup and mustard but feel free to dress it as you wish.