These cheeseburgers with everything sauce are as classic as they come. Burgers smothered with melted Cheddar and topped with tomato, lettuce, onion, pickles, and a ketchup, mustard, and mayo sauce. All smooshed together between perfectly toasted hamburger buns.
Learning to cook is an instant mood elevator. It may sound dramatic, but it’s true. If ever I’m a little down, nothing picks me up faster than getting in front of the stove and making something good to eat for myself or someone else. Whether it’s a batch of cupcakes or a pan of mac and cheese, making food for friends is one of the best ways I know to care for the people you like or even love. Yes, you can feed friends with pizza delivery, but consider how much more fun it might be to make your own pizza and maybe a salad to go with it. Invite your pals to pitch in and see for yourself why homemade food is so much better than anything that arrives in a box.–Katie Sullivan Morford
HOW DO I REHEAT LEFTOVER CHEESEBURGERS?
If you have these burgers leftover and they’re already put together, you’ll have to do a little divide and conquer first. The meat and cheese can be reheated but you might want to start fresh with some of the other components, especially anything that’s soggy or wilted. To reheat the patty, you can pop it in the microwave or in the oven with the same method. In a covered dish, with a teaspoon of water at the bottom, cook the patty until warmed through. Toast the fresh bun however you please and enjoy last night’s burger once again.
Cheeseburgers with Everything Sauce
For the everything sauce
For the burgers
- 1 1/3 pounds lean ground beef
- 1 heaping teaspoon Diamond brand kosher salt or 3/4 teaspoon Morton’s brand
- Freshly ground black pepper
- Nonstick cooking spray or mild vegetable oil
- 4 thin slices sharp Cheddar cheese
- 4 soft store-bought or homemade hamburger buns
- 8 store-bought or homemade dill pickle slices
- 4 thin slices red onion
- 4 crunchy lettuce leaves such as romaine
Make the everything sauce
Make the burgers
- Divide the ground beef into 4 equal portions and gently roll each portion into a ball. Pat each ball into a hamburger patty about 3/4 inch (18-mm) thick and 4 inches (10 cm) in diameter. Do your best to make the burgers evenly thick.
- Sprinkle half the salt over the burgers. Grind a little pepper over the burgers. Flip the burgers and sprinkle with the remaining salt and a little more pepper.
- Warm a 12-inch (30-cm) skillet over high heat until it sizzles when you flick a couple drops of water into it, 2 to 3 minutes. Lightly coat the pan with nonstick cooking spray or oil.
- Add the burgers to the skillet and cook for 3 minutes.
- Use a spatula to flip the burgers. Immediately place a slice of cheese on each burger and cook until the desired doneness, 3 to 4 minutes for medium.
- While the burgers cook, split the buns in half and, if desired, lightly toast them.
- Use a spatula to move the burgers to the bottom buns. Top with the pickles, onion, and lettuce. Schmear the sauce on the top bun and plop it on top. Devour immediately.
Recipe Testers' Reviews
This cheeseburger recipe was great and I loved the addition of the easy and quick sauce. I found the sauce was the perfect mix of the three condiments. The recipe was easy to follow and execute. I paired the burgers with sweet potato fry wedges and broccoli. Great dinner night option.
I used a 12-inch grill pan which took about 2 minutes to heat up properly over medium-high heat and all 4 burgers fit.
I cooked for 3 minutes, then 5 minutes on the other side which gave me medium-well. I honestly prefer medium, so I would go with a bit shorter next time. Great recipe.
This is a very good homemade version of what you can buy at your local burger franchise. The main advantage is that you have complete control over the quality of the ingredients and you’re creating a superior burger completely customized to your preference.
The everything sauce is a nice change to the plain ketchup that you would ordinarily use on your burger at home. I used store-bought soft hamburger buns but lightly toasted English muffins would also be very good.
Originally published July 5, 2019