Simplicity is the key to making great cheeseburgers at home. These start with small portions of ground beef that get pressed between sheets of parchment paper until they’re only ¼ inch thick—or even bit thinner— which makes for flavorful, crispy, quick-cooking patties. Since these require hardly any time on a hot pan or grill, it’s key to have your buns toasted, sauced, and ready to go before you begin cooking. As soon as they’re done, transfer the burgers directly to the prepared buns—feel free to double or triple up on patties for a bigger bite.
Directions
- Cut parchment or wax paper into sixteen 6-inch squares. Divide the meat into 8 equal portions and gently roll into balls. Place one ball of meat between two pieces of parchment and press down firmly with your hand (or use a heavy skillet) until the meat is about ¼ inch thick and 5 to 6 inches in diameter. Repeat with the remaining balls of meat.
- Toast the buns and spread butter over all the halves. Next, add sauces as desired to the bottom halves only, then top with a small handful of iceberg lettuce. Set aside.
- Heat a grill to high or heat a large cast iron skillet over high heat. When the pan is hot, brush it with a very thin coating of oil, then add as many patties as can lay flat in the pan (or on the grill). Generously sprinkle the meat with salt and pepper and let cook undisturbed for 30 to 45 seconds or until the edges of the meat are no longer pink. Flip the patties, then immediately top each one with a slice of cheese. Cover the pan with a lid or, if using a grill, close the cover and cook for another 30 to 45 seconds or until the cheese is melted.
- Transfer the patties to the bottom buns and place the top halves directly over the cheese. Repeat with the remaining patties. Serve immediately.
- The uncooked patties can be stored in an airtight container and frozen for up to a month. Cook directly from frozen.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.