5 ratings

The Best Cheeseburger

Smashed burgers and homemade pickles make for a heavenly combination

The method for this smashed cheeseburger is key to a juicy inside and crispy outside. It's topped with deli cheese, fry sauce, and pickles — meet your new obsession.

This recipe is courtesy of Land O'Lakes 

For more great burger recipes, click here.


For the pickles:

  • 1 Pound (2 medium) English cucumbers, thinly sliced
  • 2 sprigs fresh dill
  • 2 cloves fresh garlic, peeled, lightly smashed
  • 1/2 Teaspoon whole peppercorns
  • 1/2 Teaspoon mustard seeds
  • 1 Cup water
  • 1 Cup vinegar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon sugar

For the sauce:

  • 1/4 Cup mayonnaise
  • 1 Tablespoon ketchup
  • 1 Teaspoon juice from pickles
  • 1/2 Teaspoon yellow mustard

For the cheeseburgers:

  • 1 Pound lean ground beef
  • 1 Teaspoon kosher salt
  • 1 Teaspoon coarse ground black pepper
  • 1 Tablespoon vegetable oil
  • 4 (3/4-ounce) slices American cheese, preferably Land O Lakes® Deli
  • 4 soft hamburger buns
  • 2 Tablespoons Butter, preferably Land O Lakes® with Canola Oil


For the pickles:

Combine cucumbers, dill, garlic, peppercorns, and mustard seeds in 1-quart mason jar. Set aside.

Combine water, vinegar, salt, and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar and gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.

For the sauce:

In a small bowl, combine all sauce ingredients. Cover, refrigerate until serving.

For the cheeseburgers:

Heat broiler to high.

Butter cut sides of hamburger buns with butter with canola oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.

Divide ground beef into 4 equal portions. Shape into patties about 2 inches thick. (Do not overwork meat.) Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.

Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with one patty at a time, place into hot skillet, seasoned-side down. Firmly smash down using heavy spatula. (Use second spatula to push down for more leverage). Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.

Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include the bottom crust. Cook 30 more seconds. Top each burger with 1 slice cheese and continue cooking 90 seconds or until internal temperature reaches 160 degrees F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.