All American Burger
This burger makes me feel uber American as if I’ve pulled up a stool at a classic American diner where food is served up fast and right off the griddle. Maybe it’s the simplicity of the toppings and heat of summer that reminds me of easier times before menus were filled with fancy schmancy burgers. Sometimes the best way to make classic food is to stick to the basics – simple and fresh. (Alright, alright I sound really old here! And, ok, I like those fancy schmancy burgers, too. But this sandwich is REALLY good!)
This burger cooks in a matter of minutes and has a salty crunch on the outside, yet is tender and juicy on the inside. Use summer fresh lettuce and tomato, give the bun a nice crunchy toast on the inside and slather on mayo or Thousand Island dressing.
I offer no apologies to my cheese connoisseurs. I understand that Kraft cheese is not in the upper echelon of quality cheese, but there is something about the creamy, gooeyness that I just love on these burgers. It melts more like a sauce than a stringy cheese. (For those that don’t know me well, I have issues with melty, stringy cheese. It tastes gross. But, I know I’m in the minority here.) If you must insist, go ahead and swap it out for whatever cheese your heart desires.
No need for a grill; no need for much prep. Once you make your burgers griddle style you’ll never make them any other way again.
All American Burger Recipe
Makes 1 sandwich.
Ingredients
- 1/4 pound ground beef (ground chuck or sirloin)
- 2-3 lettuce leaves
- 2-3 slices of tomato
- 1 slice of cheddar or American cheese (I like good ole fashioned Kraft cheese on these burgers.)
- 4-5 slices of pickles (I like bread and butter.)
- 1 sandwich bun
- Kosher salt
- 1 Tbsp Thousand Island dressing
Directions
Prepare the Ingredients
- Shape 1/4 pound of ground beef into a ball.
- Cut a tomato into 2-3 slices.
- Tear 2-3 lettuce leaves from a head of lettuce.
- Spray the insides of a sandwich bun with cooking spray.
Make the Burgers
- Heat a non-stick or cast iron skillet over medium heat.
- Add a small drizzle of olive oil and place the inside of the buns face down in the pan.
- Toast the buns until golden brown about 3-4 minutes. Remove the buns from the heat and set aside.
- Increase the temperature of the skillet to medium-high.
- Add an additional drizzle of olive oil to coat the skillet.
- Place the ball of meat into the pan. Use a solid spatula to smash the meat into a thin patty. (If you do not have a solid spatula, wrap a piece of foil around the spatula to create a flat surface.)
- Liberally sprinkle the patty with kosher salt. This will help create a crust on the outside of the meat.
- Cook the patty for 2 minutes.
- Flip the patty and sprinkle the second side liberally with kosher salt. Add the slice of cheese and cook for 1 more minute.
- Remove the burger from the heat and place on a paper towel to absorb excess grease.
- Spread 1 Tbsp of Thousand Island dressing on the top half of the bun.
- Build the sandwich – bun, patty, pickles, tomato, and lettuce.
The technique of flattening the meat in the skillet makes for a griddle-like, thin patty that cooks very quickly without puffing up into a rounded burger. Adding salt to each side as you cook the meat helps create a crust. You can substitute a seasoning rub instead of just salt if you’d like. I do use a timer when I cook these burgers to make sure I don’t overcook them.
I find that 20% fat works best for the beef, but I’ve also made these patties with 10% fat. Be careful that the meat does not stick when cooking with 10%. You may need to run the spatula under the patty on the first side before flipping it just to make sure it is not sticking to the pan.
You want to use a solid spatula when you flatten the burger otherwise the meat will be uneven. If you don’t have one, use a piece of foil to wrap around a spatula that has holes or slits.
After I add the cheese I cover the burger with the lid from a small sauce pan to help melt the cheese in the heat. You can skip this but it does help melt the cheese quicker.
When cooking for one, I usually buy a pound of meat and divide it into 4 equally sized balls. I put the extra meat in the freezer for a different day.
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