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Cheeseburgers with Everything Sauce

Four cheeseburgers with everything sauce tucked into a white casserole dish with sweet potato chips and a dish of everything sauce.
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.
Katie Sullivan Morford

Prep 20 mins
Cook 10 mins
Total 30 mins
4 servings
528 kcal


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

  • In a small bowl, combine all the ingredients until smooth.

    TESTER TIP: The everything sauce moonlights as an excellent dip for fries (whether classic deep-fried fries or easy oven baked fries).

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.