Classic Cheeseburger with Special Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 cheeseburgers
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 1/4 lb (567 g) 80/20 ground beef
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 1 tbsp neutral oil (canola or avocado)
• 4 sesame seed burger buns + 1 tbsp unsalted butter
• 4 slices American cheese
• 4 green leaf lettuce leaves, 4 tomato slices (1/4 in), 4 red onion rings, 8 dill pickle chips
• Special Sauce (mix): 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp dill relish, 1 tsp white vinegar, 1/2 tsp sugar, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, pinch salt

Do This

• 1. Stir together all special sauce ingredients; chill 15 minutes.
• 2. Slice tomato and onion; dry lettuce leaves; split buns.
• 3. Divide beef into four 5 oz portions; gently form 3/4 in patties with a small dimple; season both sides.
• 4. Heat cast-iron over medium-high (about 400°F/205°C). Butter buns; toast cut sides 45–60 seconds until deeply golden. Set aside.
• 5. Add oil; sear patties 2 1/2–3 minutes without moving.
• 6. Flip; top with cheese; cook 1 1/2–2 minutes more (USDA: 160°F/71°C). Cover 30–45 seconds to melt.
• 7. Spread sauce on buns; stack lettuce, tomato, onion, pickles, patty; cap and serve.

---

Why You’ll Love This Recipe

• Classic diner flavor: juicy 80/20 beef, melty American cheese, tangy special sauce.
• Fast and reliable: 30 minutes start to finish with simple, repeatable steps.
• Beautiful texture contrast: crisp-toasted sesame bun, fresh veggies, and a juicy patty.
• Flexible: cook on a skillet, griddle, or grill with equal success.

Grocery List

• Produce: Green leaf lettuce, ripe tomato, red onion, dill pickles (or dill relish)
• Dairy: American cheese, unsalted butter
• Pantry: 80/20 ground beef, sesame seed burger buns, mayonnaise, ketchup, yellow mustard, distilled white vinegar, granulated sugar, sweet paprika, garlic powder, onion powder, kosher salt, black pepper, neutral oil

Full Ingredients

Special Sauce

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp finely chopped dill pickles or dill relish
• 1 tsp distilled white vinegar
• 1/2 tsp granulated sugar
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch kosher salt

Beef Patties

• 1 1/4 lb (567 g) 80/20 ground beef, kept cold
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado) for the pan

For Assembly

• 4 sesame seed burger buns, split
• 1 tbsp unsalted butter, softened
• 4 slices American cheese
• 4 green leaf lettuce leaves, dried
• 4 tomato slices, 1/4 inch thick
• 4 red onion rings
• 8 dill pickle chips

Step-by-Step Instructions

Step 1: Make the special sauce

In a small bowl, combine the mayonnaise, ketchup, mustard, chopped dill pickles or relish, vinegar, sugar, paprika, garlic powder, onion powder, and a pinch of salt. Stir until smooth, then cover and refrigerate for at least 15 minutes so the flavors meld.

Step 2: Prep the vegetables and buns

Slice the tomato into four 1/4-inch rounds and cut four red onion rings. Pat the lettuce leaves dry (this keeps the bun from getting soggy). Split the sesame buns and have the butter ready. Keeping produce dry and ready to go makes assembly fast.

Step 3: Form and season the patties

Divide the cold ground beef into four equal 5-ounce portions. Gently form 3/4-inch-thick patties about 4 inches wide, handling the meat as little as possible for tenderness. Press a shallow 1 1/2-inch dimple in the center of each patty to prevent doming. Season both sides evenly with the kosher salt and black pepper just before cooking.

Step 4: Toast the buns

Preheat a cast-iron skillet or griddle over medium-high heat until hot, about 3 minutes (surface around 400°F/205°C). Spread butter on the cut sides of the buns and toast cut-side down until deep golden, 45–60 seconds. Transfer to plates or a tray.

Step 5: Sear the first side

Add the neutral oil to the hot pan. Place the patties in the pan, leaving space between them. Cook undisturbed for 2 1/2–3 minutes, until the edges are browned and you can see a well-developed crust underneath.

Step 6: Flip, melt the cheese, and finish

Flip the patties and immediately top each with a slice of American cheese. Continue cooking 1 1/2–2 minutes more. For faster melting, cover the pan with a lid or an inverted metal bowl for 30–45 seconds. For food safety, cook ground beef to an internal temperature of 160°F (71°C) as measured with an instant-read thermometer.

Step 7: Assemble and serve

Spread special sauce on both the top and bottom buns. Layer bottom bun with lettuce (acts as a moisture barrier), then tomato, onion, and pickles. Set the cheesy patty on top, crown with the top bun, and rest 1 minute to let juices settle. Serve immediately with extra sauce on the side.

Pro Tips

• Use 80/20 beef for the ideal balance of flavor and juiciness.
• Keep the meat cold and handle it minimally to avoid dense patties.
• Make a shallow dimple in each patty to prevent bulging while it cooks.
• Toast buns in butter in the same pan for extra flavor and a crisp, sturdy surface.
• Cover briefly to melt the cheese; a teaspoon of water in the pan creates steam and melts cheese fast.

Variations

• Smashburger Style: Make two 2.5–3 oz balls per burger. Smash on a ripping-hot griddle for 10–15 seconds; cook 1–2 minutes per side. Stack with American cheese between patties.
• Grill Method: Preheat grill to 450–500°F. Grill patties 3 minutes, flip, add cheese, and grill 2–3 minutes more (target 160°F). Toast buns over indirect heat 30–45 seconds.
• Spicy Kick: Add sliced jalapeños and a dash of hot sauce to the special sauce; sprinkle patties with a pinch of cayenne before searing.

Storage & Make-Ahead

Special sauce keeps in the refrigerator for up to 1 week. Form patties up to 24 hours in advance; cover and refrigerate. For longer storage, freeze raw patties on a sheet pan until firm, then bag and freeze up to 3 months; thaw in the refrigerator before cooking. Cooked patties keep 3 days refrigerated; reheat gently in a covered skillet over medium-low heat. Slice produce the day you serve for the best texture. Buns freeze well; thaw and re-toast before serving.

Nutrition (per serving)

Approximate per cheeseburger with sauce and toppings: 780 calories; 46 g fat; 48 g carbohydrates; 33 g protein; 5 g fiber; 1,420 mg sodium. Values will vary based on bun size, cheese brand, and sauce amount.