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The Classic Cheeseburger - Overthinking Classics

The Classic Cheeseburger

This classic cheeseburger features all the hallmarks of the drive-thru icon. A 1/3 pound beef patty fried in butter and topped with aged gouda and American cheese nestled into a fluffy potato bun with all the fixings.
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Servings 2


  • 1 cast iron griddle or skillet


  • 300g (10.5 oz) medium ground beef
  • ½ red onion sliced into half moons
  • 1 large tomato sliced
  • 1 small head iceberg lettuce torn
  • 1-2 dill pickles sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • ¼ cup Aged Gouda finely shredded
  • 2 slices American cheese
  • 2 sesame seed potato buns
  • mustard for serving
  • ketchup for serving
  • mayo for serving


  • Take half of the ground beef and form it into a mound. Place a plate on top and press. Repeat with the remaining half of the ground beef. Create a deep indent in the center of the Patty with your thumb. ** Season with salt and pepper and place the patties in the fridge.
  • While the burgers are chilling prep all your toppings and, if necessary preheat your grill. I fill two BBQ baskets with coals on either side of the BBQ and place a cast-iron griddle in the center. I then heated the grill to about 375°F. ***
  • Once the griddle is smoking hot, add the butter followed by a tablespoon of olive oil. Add your patties to the griddle and cook for 2-3 minutes a side. When you flip the burgers the first time add the gouda. Cook the burger for a minute more before adding a slice of American cheese. Put the cover on the BBQ and cook for an additional minute.
  • Take the burgers off of the griddle and set the aside. Working quickly, rub the buns in the residual butter and burger juice and place them directly over the coals, or over high heat if using a stove. Toast until golden.
  • Build your burger to your taste. But here's how I do it. I like to start by adding mustard, ketchup, and pickles to the bottom bun. Then on top of that, I put the first of two installments of lettuce. **** On top of the lettuce I place the burger and top it with onion, tomato, and yet more lettuce. Finally, I take the top bun, slather it with mayo, and place on top. Serve immediately with a side of fries.


** This will limit how much the Patty contracts and shrinks while cooking. 
*** If you don't have a BBQ or a cast-iron griddle, you can use a stovetop and a cast-iron skillet. The burgers will still taste great, just not smokey. 
**** I like the lettuce to act as a buffer between the juicy burger and bottom bun. There is nothing worse than a soggy bottom bun. 
Keyword beef, burger, cheese, cheeseburger