Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Classic Burger-Joint Cheeseburger 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 2, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Yield: 4 Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time. Ingredients 1 pound ground beef (85 percent lean), preferably grass-fed Kosher salt and freshly ground pepper Mayonnaise, for grilling buns and for serving 4 seeded hamburger buns, such as Big Marty's 4 slices American cheese 1 beefsteak tomato, sliced into ¼-inch-thick rounds Dill pickle slices, for serving Shredded iceberg lettuce, for serving Ketchup or other desired condiments, for serving Directions Preheat grill for direct-heat cooking. Gently form beef into 4 patties, each 4 1/2 inches in diameter and 1/2 inch thick (do not overwork meat or patties will be tough). Season generously with salt and pepper. Spread a thin layer of mayonnaise onto the cut sides of each bun. Place patties on grill and cook, uncovered, until browned and sizzling on the bottom, 3 to 4 minutes. Flip, top each with a slice of cheese, cover grill, and cook until cheese is melted and patties are medium-rare, 2 to 3 minutes more. Transfer to a plate. Place buns on grill cut-side down; cook just until lightly toasted and golden brown in places, about 1 minute. Dress the cut side of each bottom bun with ketchup and mayonnaise (or desired condiments), then top with patties. Place a tomato slice on top of each patty and season with salt. Stack with pickles and lettuce. Dress cut side of top buns with condiments, then sandwich toppings and serve. Armando Rafael Variations Havarti, Cucumber, and DillSwap out American cheese for sliced Havarti. Swap out tomato, pickles, and iceberg for thinly sliced cucumber seasoned with salt, shaved red onion, and fresh dill. Serve with Dijon mustard and mayonnaise or desired condiments.Feta, Grilled Onions, and RadicchioSwap out American cheese for 4 ounces feta cut into slices or crumbled. Swap out iceberg for thinly sliced radicchio, lightly tossed with red-wine vinegar and extra-virgin olive oil and seasoned with salt. Omit tomato and pickles. Slice a sweet onion, such as Vidalia, into 1/4-inch-thick rounds. Brush with olive oil and season with salt and pepper. Grill, turning once, until charred in places and crisp-tender, 5 to 7 minutes.Fontina, Grilled Mushrooms, and ArugulaSwap out American cheese for sliced Fontina. Swap out iceberg for arugula. Omit tomato and pickles. Halve 8 ounces cremini mushrooms (about 2 cups), brush with olive oil, and season with salt and pepper. Grill, turning a few times, until charred in places and tender, 5 to 7 minutes. Serve with whole-grain mustard or desired condiments. Rate it Print