The Ultimate Gourmet Steakhouse Cheeseburger
This is the end of dry, tasteless burgers. By respecting the 80/20 fat ratio and using a hot cast-iron sear, we create a patty that is crusty on the outside and incredibly juicy on the inside. Topped with our signature secret sauce and melted cheddar on a buttery brioche bun.
Why You'll Love This Recipe
- Using beef chuck ensures enough fat to keep the burger moist without being greasy.
- Creating a small indentation in the center prevents the burger from "doming" and ensures a flat surface for toppings.
- Brioche is high in egg and butter content, making it the perfect sturdy yet soft vessel for the juice.
- We use a professional steam-melt technique to get that "dripping" cheese look found in top-tier burger joints.
- A perfect mix of creamy, tangy, and smoky to cut through the richness of the beef.
20 minutes
10 minutes
30 minutes
Written by: Paul C.
Recipe Type: Main Course
Difficulty Level: Easy-Medium
Cuisine: American
Yield: 4 Burgers
Dietary: High-Protein
Ingredients
The Meat & Buns
The Signature Toppings
The GoldenSpoon Burger Sauce
Instructions
In a small bowl, whisk the mayo, ketchup, mustard, minced pickles, and paprika. Cover and refrigerate for at least 15 minutes. This allows the flavors to "marry."
Divide the cold beef into four equal portions, approximately 7 oz (200g) each. Gently shape into rounds 1-inch (2.5cm) thick. Crucial: Make them 1/2-inch (1.25cm) wider than your buns. Use your thumb to press a shallow well into the center of each patty.
Heat a pan over medium heat. Butter the cut sides of the buns generously. Toast for 1–2 minutes until golden brown and slightly crispy.
Heat a cast-iron skillet or griddle over high heat until it just begins to smoke (approx. 450°F / 230°C). Season the patties heavily with salt and pepper only on the side facing up. Place seasoned-side down in the pan. Season the other side now.
Cook undisturbed for 3–4 minutes to develop a dark crust. Flip the patty. Place the cheese on top. Immediately pour 1 tablespoon of water into the pan (away from the meat) and cover with a lid for 30–45 seconds. The steam will trap the heat and melt the cheese instantly.
Spread a generous amount of sauce on both buns. On the bottom bun, place the lettuce and tomato (this protects the bun from meat juices). Add the patty with cheese, the onion rings, and the top bun.
You Must Know
Don't Squeeze! Never press your burger down with a spatula. You are essentially squeezing out the flavor and moisture. If you want a "Smashburger," you must do it in the first 30 seconds of cooking before the fat begins to render. For this steakhouse style, leave it alone!
Storage Tips
Beef: Raw patties can be prepped 24 hours in advance if kept cold.
Leftovers: If you have leftover patties, store them without the bun. Reheat in a pan with a lid and a drop of water to maintain moisture.
Ingredient Substitutions
- The Meat: If you want even more flavor, use a mix of 50% Chuck, 25% Brisket, and 25% Short Rib.
- The Cheese: American cheese provides the best melt, while Pepper Jack adds a spicy kick.
- The Sauce: Swap smoked paprika for a dash of hot sauce if you prefer a "spicy" burger sauce.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Traditional: Served with salty shoestring fries or thick-cut onion rings.
- Lighter Side: A simple coleslaw or a wedge salad with blue cheese dressing.
- The Drink: An ice-cold Mexican Coke or a local Pale Ale.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"I used to wonder why my home burgers tasted like meatloaf. Using the 80/20 ratio and the thumbprint trick changed everything. They didn't shrink into balls, and they stayed incredibly juicy!" — Brian, Ohio.
Pro Tips
- Salt Late: Never mix salt into the ground beef. It dissolves proteins and makes the burger rubbery. Season the surface only.
- Cold Meat: Cold fat in the beef expands when it hits a hot pan, creating air pockets that make the burger tender.
- Rest Your Meat: Let the burger sit for 2 minutes before the first bite to let the juices settle.
Recipe Tips & Advice
A stainless steel pan works, but avoid non-stick; it can't handle the high heat required for a proper sear.
Aim for an internal temperature of 140°F–145°F (60°C–63°C).
It melts the cheese without overcooking the meat.
Recipe Summary
Yield: 4 Servings
Total Time: 30 min
Calories per serving: 680 kcal
The Ultimate American Cheeseburger is about the harmony of high-quality beef, melted fat, and a toasted bun. Follow these steps, and you'll never settle for fast food again.