Categories: Burgers
Ingredients
- 1 1/4 pounds coarsely ground beef chuck (70 percent lean)
- Coarse salt and freshly ground pepper
- 4 slices American cheese
- 4 teaspoons unsalted butter, softened
- 4 potato sandwich rolls
- 1/4 cup diced white onion
- 1 dill pickle, thinly sliced
- 1 cup shredded iceberg lettuce
- 4 teaspoons yellow mustard
Directions
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Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
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Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
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Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
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Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.