Old-Fashioned Cheeseburgers

Here's the first of the easy, delicious recipes I tried recently and couldn't wait to share with you. Sure, you've probably made cheeseburgers at home before, whether on your grill or in your skillet. But have you fired up your pancake griddle and flipped out the tastiest little burgers ever?

I didn't think so. Besides the taste, the best thing about these beauties is that, from the time I decided to use that hamburger meat in the fridge to make these to the time we were eating them---15 minutes. Talk about fast food.

Old Fashioned Cheeseburgers
Adapted from Everyday Food, June 2009

Serves 4
1 pound ground beef chuck (20 percent fat)
4 teaspoons softened butter
4 hamburger buns, split
Coarse salt and ground pepper
4 slices melting cheese, such as American or mild cheddar
Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise


Heat broiler. Divide beef into 4 rounds and place each between two layers of waxed paper. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.

Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. (To make my life easier, I seasoned one side, left the burger on the waxed paper, cut around the burger and flipped it directly onto the griddle, seasoned side down. That way I could season the other side and get the burger on the griddle without having to try and fight it off the paper. Worked like a charm!) Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. (Use a large lid or a roasting pan to cover and melt the cheese.) Place burgers on buns and serve with desired toppings.

Helpful Hint
Beef chuck with 20 percent fat makes for juicy burgers. The meat shrinks as it cooks, so form it into wide patties.