Perfect Cheeseburgers Recipe

Servings: 10-12 Burgers
Prep time: 10 minutes
Total time: 20 minutes

5 pounds|2 kilograms 268 grams beef chuck or 5 pounds|2 kilograms 268 grams fresh ground beef from a butcher
kosher salt and freshly ground black pepper, to taste
10-12 slices American cheese
10-12 hamburger buns (egg with sesame or brioche)
1 tub of butter, softened
1 head iceberg lettuce
2 hot house tomatoes, thinly sliced
dill pickles, thinly sliced
1 red onion, thinly sliced
ketchup and mustard, to taste

1. Place cast-iron skillet over medium for 10 minutes before cooking patties.
2. Cut and grind meat.
3. Roll out 7 ounce|200 gram burger balls and pat them into flat, thick patties, about 1 inch thick.
4. Season patties with kosher salt and freshly ground black pepper, and place in the cast iron pan (with no oil). The fat will render out and you will have a juicier burger from the natural fat still inside the patty. Cook for 4 minutes on one side, then flip.
5. Add the cheese and pour 2 tablespoons of water into the pan, covering it immediately so that the burgers can steam. Take the lid off after 45 seconds. The cheese should be fully melted.
6. Butter your buns, and place them in another pan so they get nice and awesome.
7. On your toasty buns, add cheesy beef patties, iceberg lettuce, tomato, red onion, and pickles, and squeeze some ketchup and mustard on top.
8. Serve with chips, salad, more pickles or hot peppers, and just eat the fucking burger.

From How-To: Make the Perfect Cheeseburger

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