Beef & Cheese Burger (Printable)

Juicy beef patties with melted cheese layers create this delicious bunless burger variation.

# What You Need:

→ Beef

01 - 2/3 lb ground beef (80/20 blend recommended)

→ Cheese

02 - 4 slices American cheese (or cheddar)

→ Seasonings

03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Optional Toppings

05 - 4 slices dill pickle
06 - 2 slices tomato
07 - 4 slices grilled onion
08 - 2 lettuce leaves

→ Cooking

09 - 1 tbsp butter or neutral oil

# How To Make It:

01 - Divide the ground beef into four equal balls and flatten each into a patty about 1/3 inch thick.
02 - Season both sides of each patty with salt and pepper.
03 - Heat a skillet or grill over medium-high heat and add butter or oil.
04 - Place the patties in the skillet. Cook for 2-3 minutes per side, until browned and cooked through.
05 - Lay a slice of cheese on top of two patties during the final minute of cooking and let it melt.
06 - Stack one cheese-topped patty with a plain patty, cheese side facing down, to form two double-patty stacks with cheese sandwiched between.
07 - Add optional toppings (pickles, tomato, grilled onion, lettuce) between the patties if desired.
08 - Serve immediately while hot and melty.

# Expert Tips:

01 -
  • The cheese melts directly onto beef, creating those crispy, lacy edges that restaurant burgers somehow achieve
  • No bun means every bite is pure, unadulterated beef and cheese satisfaction
  • These come together in under 20 minutes but taste like you put way more thought into dinner
02 -
  • Dont press down on the patties with your spatula. Youre squeezing out the juices that make these juicy in the first place.
  • Let them rest for a minute or two after cooking. The cheese sets slightly and the juices redistribute, so you dont lose that first bite runoff.
  • If youre adding toppings like grilled onions, caramelize them separately before assembling. They need time to develop sweetness that raw onions never achieve.
03 -
  • Grind your own beef from chuck roast if you want next-level control over texture and flavor.
  • The classic Flying Dutchman has no vegetables at all. Sometimes simple is exactly what you need.

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