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All-American Burger

This recipe crafts classic All-American burgers using seasoned ground beef patties, enhanced with Worcestershire sauce and egg. They are topped with melted cheddar cheese, fresh tomato, crisp lettuce, and dill pickles, all nestled within toasted onion rolls. A straightforward guide for a satisfying, homemade burger experience.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 2023.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1½ lb. ground chuck or sirloin
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. Worcestershire sauce
  • 1 large egg
  • 4 slice Cheddar cheese
  • 1 large onion
  • 4 onion rolls
  • 1 large tomato
  • 4 lettuce leaves
  • 4 dill-pickle chips

Equipment

  • 1 Large Mixing Bowl For combining patty ingredients.
  • 1 Grill or Cast-Iron Skillet For cooking patties and toasting buns.
  • 1 Spatula For flipping patties and handling buns.
  • 1 Chef's Knife For slicing vegetables.
  • 1 Cutting Board For preparing fresh toppings.

Method
 

  1. In a large bowl, gently combine the ground chuck or sirloin, salt, ground black pepper, Worcestershire sauce, and egg until just mixed. Do not overmix.
  2. Divide the mixture into four equal portions and form them into ¾-inch thick patties, making a slight indentation in the center of each to prevent bulging during cooking.
  3. Preheat a grill or a large cast-iron skillet over medium-high heat.
  4. While patties cook, slice the large onion, tomato, and wash lettuce leaves, preparing all burger toppings.
  5. Cook the patties for 4-5 minutes per side for medium-rare, or to your desired doneness, flipping only once to achieve a good sear.
  6. During the last minute of cooking, place a slice of Cheddar cheese on top of each patty to melt.
  7. Lightly toast the onion rolls, either on the grill, in the skillet, or under a broiler, until golden brown.
  8. Assemble the burgers: place a lettuce leaf on the bottom half of each toasted onion roll, followed by a cheeseburger patty.
  9. Top with slices of tomato, onion, and dill-pickle chips.
  10. Place the top half of the onion roll and serve immediately.

Notes

For superior flavor and juiciness, use ground chuck with at least 80/20 lean-to-fat ratio. Avoid overworking the meat mixture to prevent tough patties; gentle handling is key. Achieve a beautiful crust by searing patties in a hot cast-iron skillet or on a grill, adding the cheese in the last minute of cooking to melt perfectly. Toast the onion rolls lightly for added texture and to prevent sogginess. Consider thinly slicing red onion and soaking it in ice water for a crisper, milder bite, or caramelizing it for a sweeter depth. Ensure your tomatoes and lettuce are fresh and chilled for a refreshing contrast.