Classic Cheeseburger
Smashed patties with cheddar, burger sauce and toasted brioche buns, juicy just like at the diner.
- Preparation
- 20 min
- Cook/bake time
- 10 min
- Total
- 30 min
- Difficulty
- Medium
- Calories
- 1096 kcal
- Servings
- 4
- Prep
- 20 min
- Cooking & baking
- 10 min
Smashed patties with cheddar, burger sauce and toasted brioche buns, juicy just like at the diner. The smash technique gives the patties a deep brown crust while keeping them incredibly juicy inside. You can mix the sauce yourself in 2 minutes.
Why this works
When smashing, you press the ground beef flat onto the hot griddle, forcing full surface contact. Only then does the surface reach the approximately 150 °C needed for the Maillard reaction to form the deep brown crust. Because the patty is thin, it cooks through before the juices escape. A thick patty would have to cook so long that it would become dry.
Step-by-step instructions
- 1
Mix the sauce
Mix all the ingredients for the burger sauce in a small bowl until smooth and chill. While you prepare the rest, the flavors will meld and the pickles will release their aroma. Feel free to taste as you go and adjust the salt or add a splash of pickle juice to your liking.
- 2
Shape the patties
Divide the ground beef into 8 loose balls of about 100 g each without kneading it. Very important: do not season yet and definitely do not press them together, as this would make the patties tough. They will get their seasoning and famous crust in the hot pan.
- 3
Toast the buns
Halve the brioche buns and toast them cut side down in a little butter until golden brown. This only takes one to two minutes, but makes the buns slightly crispy inside so they don't get soggy later. Keep them warm afterwards.
- 4
Smash
Let a heavy pan or plancha get really hot, it can even smoke slightly. Place the meatballs in and immediately press each one flat with a sturdy spatula. Now season generously with salt and pepper and fry the patties without moving them for about 2 minutes until a deep brown, crispy crust forms on the bottom.
- 5
Melt the cheese
Flip the patties and immediately place a slice of cheddar on each. Fry for another 1 minute until the cheese begins to melt and drapes softly over the meat. If you like, add a small splash of water to the pan and cover briefly, then the cheese will melt even faster.
- 6
Stack
Now it's time to stack. Spread sauce on both bun halves, followed by lettuce, the first patty, the second patty, pickles, tomato and red onion. Put the lid on and serve immediately while everything is warm and the cheese is beautifully melted.
Our best tips
- Only take the ground beef out of the fridge right before frying, cold meat smashes better.
- A heavy cast iron pan retains the heat you need for the crust.
- Double patties of 100 g each are juicier than one thick 200 g patty.
Tasty variations
Bacon Jam Burger
Upgrade with caramelized onions and crispy bacon.
From the grill
Shape classic 150 g thick patties and grill over direct heat for 3 minutes per side.
Nutrition facts
| Calories | 1096 kcal |
|---|---|
| Protein | 56 g |
| Carbohydrates | 41 g |
| – of which sugar | 11 g |
| Fat | 78 g |
| Fiber | 3 g |
Where the 1,096 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Which ground beef is best for burgers?
Ground beef with about 20% fat content. Meat that is too lean becomes dry, the fat carries flavor and juiciness.
Why shouldn't I knead the ground beef?
Kneading develops binding in the meat like meatballs and makes it compact and rubbery. Loosely shaped patties stay tender.
Does the recipe also work vegetarian?
Yes, with pea protein-based patties from the refrigerated section. Skip the smash technique and fry according to package instructions.
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