All-American Cheeseburger with Special Sauce
A classic American cheeseburger done right: juicy smashed patties, melted American cheese, crisp toppings, and a tangy-sweet special sauce on a toasted bun. This method prioritizes a deeply browned crust and balanced seasoning for diner-style results at home.
The cheeseburger is a true American classic—simple on paper, but full of small choices that make it great. Here we use a hot pan or griddle for maximum browning, American cheese for its signature melt, and a quick special sauce that tastes like your favorite roadside stand. Once you learn the timing and heat, this becomes a dependable weeknight staple.
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Servings
4
Ingredients
Special Sauce
- •1/2 cup mayonnaise
- •2 tbsp ketchup
- •1 tbsp yellow mustard
- •2 tbsp sweet pickle relish
- •1 tsp white vinegar or pickle juice
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •1/4 tsp smoked paprika (optional)
- •Pinch of kosher salt and black pepper
Burgers
- •1 1/2 lb (680 g) ground beef, 80/20 preferred
- •1 1/2 tsp kosher salt (about 1 tsp per pound)
- •1 tsp freshly ground black pepper
- •4 slices American cheese
- •4 potato buns or brioche buns, split
- •1 tbsp unsalted butter (for toasting buns)
Toppings (Classic Build)
- •Shredded iceberg lettuce
- •2 medium tomatoes, sliced
- •1/2 small white onion, thinly sliced
- •Dill pickle chips
Instructions
- 1
Make the special sauce: In a small bowl, whisk together mayonnaise, ketchup, mustard, relish, vinegar (or pickle juice), garlic powder, onion powder, and paprika (if using). Season with a pinch of salt and pepper. Refrigerate while you cook (it thickens and tastes better after a few minutes).
- 2
Prep the station: Set out buns and toppings. Heat a cast-iron skillet or griddle over medium-high heat until very hot, 3–5 minutes. If you have a lid or a sheet pan to tent, keep it nearby to help melt the cheese.
- 3
Form patties: Divide beef into 4 equal portions (about 6 oz each). Gently shape into loose balls; don’t pack tightly. This helps the burger stay tender and smash well.
- 4
Toast buns: Add butter to the hot pan and toast buns cut-side down until golden, 30–60 seconds. Set aside.
- 5
Smash and sear: Place beef balls on the hot surface. Immediately smash each with a sturdy spatula (use parchment between spatula and meat if sticking) to about 1/2-inch thick. Season the tops with salt and pepper. Cook undisturbed until a deep brown crust forms, 2–3 minutes.
- 6
Flip and add cheese: Scrape under each patty to keep the crust intact, then flip. Top each with a slice of American cheese. Cook 1–2 minutes more, tenting with a lid/sheet pan for faster melting if needed.
- 7
Assemble: Spread special sauce on both sides of each toasted bun. Add lettuce to the bottom bun, then the cheesy patty, tomato, onion, and pickles. Close with the top bun.
- 8
Serve: Serve immediately while the crust is crisp and the cheese is fully melted. Extra sauce keeps refrigerated for up to 5 days.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.