Classic Burgers (with topping ideas!)

Classic Burgers are perfect for summer barbecues. The seasoned, juicy meat is topped with melty cheese, lettuce, tomato, and pickle chips.

We already have delicious burger recipes on the blog like our Philly Cheese Steak Burger and Truffle Mousse Burger. These variations are fun ways to change up a classic Sandwich Recipe. But sometimes you just want a good old-fashioned burger, and this is the recipe to make them perfect every time!

Classic Burgers in hand

Nothing says “summer barbecue” like a juicy, grilled Cheeseburger. This simple Hamburger recipe is made with classic ingredients topping the beef patty like cheddar cheese, pickle chips, onion, lettuce, and tomato. It’s a true American classic that you won’t be able to get enough of. Top it off with your favorite sauces, serve it with your favorite sides, and enjoy!

If you’re hosting a summer cookout, try making some other fun summer recipes to go with your Cheeseburgers. Bacon-Wrapped Hot Dogs, Grilled Corn, and Pasta Salad are all easy and always a hit with a crowd. Or, you can serve your Classic Burgers with French Fries so it’s like you’re at a burger joint.

With delicious ground beef mixed with Worcestershire sauce, these Burgers turn out wonderfully juicy. To get the best juicy burgers, you don’t want to use meat that is too lean. The leanest you should go to is 85/15. Any leaner, and you’ll be sacrificing the taste of the Burger. For even juicier meat you can use 80/20.

SIDES TO SERVE WITH CLASSIC BURGERS

TIPS FOR MAKING THE PERFECT BURGER

  • Burger patties: To make the patties combine ground beef, Worcestershire sauce, salt, and pepper in a large bowl. Divide the ground beef mixture into 4 equal portions and shape them into patties by hand. Be careful not to handle the meat too much, or you’ll end up with tough burgers. The patties should be about 1 inch bigger than the hamburger buns. Some of the moisture will evaporate as the meat cooks so they’ll shrink down to the right size.
  • Cook: Add the beef patties to your preheated grill, and cook them for 3-5 minutes on each side. When you flip the burgers add a slice of cheese to each patty. After the meat is cooked and the cheese is melted, move the patties to a plate on the side.
  • Buns: Spread the hamburger buns with mayonnaise and then grill them mayo-side-down for 1 minute.
  • Assemble: Take the bun from the grill and add in the sandwich ingredients to complete the hamburger recipe. Start with pickles, then the beef patty, then onion, lettuce, tomato, and the top bun. Press down gently and serve.
Classic Burgers on serving plate

VARIATIONS ON CLASSIC BURGERS

  • Cheese: You can use different kinds of cheese on your burger like provolone cheese, Swiss cheese, Mozzarella, American cheese, goat cheese, or pepper jack. Use these different cheeses to replace the cheddar, or just do double cheese and add it on top.
  • Topping ideas: Try adding other sandwich fillings to your Hamburger like bacon, coleslaw, cucumber, avocado, mushrooms, spinach, or arugula.
  • Sauce ideas: You can also spread different sauces over your Hamburger buns like ranch dressing, sour cream, thousand island dressing, guacamole, blue cheese dressing, Buffalo Sauce, salsa, or BBQ Sauce.
  • Seasoning: Try mixing different seasonings into the patty meat. Cajun seasoning, cilantro, basil, paprika, or red pepper flakes would all taste great.
  • Grilled onions: There are already raw onions in the recipe, but you could also grill up some onions or make caramelized onions to add to the sandwich.
  • Buns: Instead of just using regular hamburger buns, you could use brioche, pretzel buns, or even simple sliced bread to make it more like a Patty Melt. Toast the bread on the grill, or toast them in the oven or on the stovetop as we do in our Stovetop and Oven-Baked Burger recipes.
Classic Burgers on serving plate

MORE SIDE RECIPES

HOW TO STORE BURGERS

  • Serve: You shouldn’t leave cooked meat out at room temperature for more than 2 hours.
  • Store: To store the Classic Burgers, separate the meat from the rest of the sandwich. Kept sealed, the beef patty will last 3-5 days in the fridge. Then you can put it in a fresh bun with fresh veggies before serving.
  • Freeze: You can also freeze the meat for up to 4 months.

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Classic Burgers

Classic Burgers are perfect for summer barbecues. The seasoned, juicy meat is topped with melty cheese, lettuce, tomato, and pickle chips.
Yield 4 Sandwiches
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef , (85/15)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion , sliced
  • 4 slices cheddar cheese
  • 1/3 cup mayonnaise
  • 4 large hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 8 pickle chips

Instructions

  • Preheat grill to medium-high setting.
  • In a large bowl add the beef, Worcestershire sauce, salt, and pepper and form into 4 equal portions.
  • Shape into patties larger than the buns (by 1 inch).
  • Press down on the middle of the patty with your thumb to make an indentation.
  • Add beef patties to the grill and cook for 3-5 minutes on each side.
  • Top with cheddar cheese.
  • Spread buns with mayonnaise and add to grill mayonnaise side down.
  • Cook for 1 minute until browned.
  • Remove bun bottoms and add bun tops, mayonnaise side down while you assemble burgers.
  • Add pickles, beef patty, onions, lettuce, tomato, and finally the bun tops.

Nutrition

Calories: 548kcal | Carbohydrates: 28g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1272mg | Potassium: 569mg | Fiber: 2g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 4mg
Keyword: Classic Burger
Classic Burgers on serving plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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