Best Cheeseburger
About This Best Cheeseburger Recipe
This is my ultimate cheeseburger — simple, saucy, indulgent, and full of flavor. No fancy toppings, no overthinking, just perfectly seasoned beef, deeply caramelized onions, melty American cheese, toasted buttery buns, homemade mayo, and dill pickles. It’s nostalgic, classic, and majorly delicious.
Why You’ll Love This Cheeseburger
Uses 80/20 ground beef for the juiciest patties
Caramelized onions add a sweet, jammy richness
Homemade mayo makes it taste like a high-end burger joint
Minimal ingredients = big flavor
Perfect for grilling season, cookouts, or a cozy weekend dinner
Easily scalable for a crowd
Ingredients You’ll Need
Ground beef (80/20) – rich, juicy, and perfect for grilling
American cheese – melts beautifully for that iconic cheeseburger bite (if you’re Gwyneth Paltrow, you can substitute with what you like)
Caramelized onions – slow-cooked in butter until jammy
Dill pickle chips – essential tang and crunch
Homemade mayonnaise – creamy, garlicky, and tangy
Potato or brioche buns – pan-fried in butter for the perfect crisp
Salt and pepper – to season the patties
How to Make It
Start by caramelizing the onions slowly in butter until they’re soft, golden, and jammy — this can take an hour, so get them going first. Mix up your homemade mayo using an immersion blender. Form the burger patties gently, keeping the meat as loose as possible, and press a small indentation in the center. Grill over medium-high heat until cooked to your liking, adding cheese during the last couple of minutes. Toast the buttered buns in a hot pan, then assemble: mayo on both sides, pickles, cheesy burger patty, and a generous pile of caramelized onions.
Tips for Success
Don’t overwork the beef — loose meat = tender burgers.
Make a shallow indentation in each patty to prevent doming on the grill.
Caramelize the onions low and slow; rushing will make them burn, not brown.
Always toast the buns in butter — it makes a massive difference.
Use American cheese for the melt factor; nothing compares.
Chill the patties briefly before grilling to help them keep their shape.
Frequently Asked Questions
Can I use a skillet instead of a grill?
Yes — cast iron works beautifully. Just make sure it’s very hot before adding the patties.
Do I have to use American cheese?
It’s the most classic and melty, but cheddar, Colby-jack, or pepper jack also work.
Can I prep anything ahead?
Yes! Caramelized onions and mayo can both be made days in advance.
What’s the best beef to use?
80/20 ground beef is ideal for flavor and juiciness.
What to Serve With This Cheeseburger
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Best Cheeseburger Recipe
Ingredients
Burgers
makes about 8 servings
3 lbs ground beef (80/20)
American cheese (enough for 2 per burger)
Potato or brioche hamburger buns, pan-fried in butter
Dill pickle chips
Homemade Mayonnaise (recipe below)
Salt & pepper
Butter
Caramelized Onions
4 large onions, thinly sliced
6 tablespoons salted butter
Homemade Mayonnaise
1 large egg, room temperature
1 tablespoon Dijon mustard
1 medium garlic clove, grated
2 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 cup neutral oil (safflower, grapeseed, or canola)
¼ teaspoon kosher salt, or more to taste
Instructions
Caramelized Onions
Melt the butter in a large pan over medium heat.
Add sliced onions and toss to coat in the butter.
Cook over medium heat, stirring occasionally, for 1 hour or more until the onions are deeply golden, soft, and jammy. Do not rush this step.
Remove from heat and set aside.
Homemade Mayonnaise
In a container just wide enough for an immersion blender, add the egg, mustard, garlic, lemon juice, vinegar, and salt.
Pour the oil on top and let it settle for 1–2 minutes.
Place the immersion blender at the bottom of the container and turn it on, keeping it still until the mixture begins to emulsify.
Slowly move the blender up and down until fully creamy. Taste and adjust salt.
Burgers
Preheat grill to medium-high heat.
With minimal handling, form the ground beef into patties about 1 inch thick, making a small indentation in the center of each patty.
Season both sides with salt and pepper.
Place patties in the fridge while the grill finishes heating.
Grill the patties on a clean, well-oiled grill gr grate, cooking to your preferred doneness.
Add 2 slices of American cheese to each patty during the last 2 minutes of grilling so it melts completely.
While the burgers cook, butter your buns and toast them in a skillet until golden and crisp.
Assembly
Spread a generous amount of homemade mayonnaise on both the top and bottom buns.
Add dill pickle chips.
Place the cheesy burger patty on the bun.
Finish with a heaping pile of caramelized onions.
Close and enjoy the best cheeseburger of your LIFE.
