Signing you in…

Sourdough Cheddar Cheeseburgers

Sourdough Cheddar Cheeseburgers

Juicy skillet-seared beef burgers are layered with sharp cheddar, crisp lettuce, tomato, and a tangy burger sauce on toasted sourdough bread. The sturdy sourdough slices toast beautifully in butter and give these diner-style cheeseburgers a savory, golden crunch.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 4

Ingredients

  • 0.5 tsp garlic powder
  • 0.5 small red onion (thinly sliced)
  • 4 slices sharp cheddar cheese
  • 8 slices sourdough bread (sandwich-size)
  • 2 tbsp unsalted butter (softened)
  • 0.25 cup mayonnaise
  • 1.25 lb ground beef (80/20 blend)
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tbsp dijon mustard
  • 1 large tomato (sliced)
  • 2 tbsp ketchup
  • 0.5 tsp black pepper (freshly ground)
  • 4 leaves romaine lettuce (washed and dried)
  • 2 tbsp dill pickle relish (drained)

Instructions

  1. Place the ground beef on a clean cutting board or rimmed sheet pan, keep it separate from the lettuce, tomato, onion, and bread, and wash your hands, knife, and any surfaces that touch the raw beef before handling ready-to-eat ingredients.
  2. Divide the ground beef into 4 equal portions and gently shape each portion into a patty about 4 inches wide and 3/4 inch thick, using your fingers to make a shallow 1/2-inch dimple in the center of each patty so the burgers cook evenly.
  3. Season both sides of the patties with the kosher salt, black pepper, and garlic powder, then let them stand on a plate at room temperature for 10 minutes while you prepare the sauce and toppings.
  4. Stir the mayonnaise, ketchup, Dijon mustard, and dill pickle relish together in a small bowl with a spoon for about 30 seconds, until the sauce is smooth and evenly colored.
  5. Arrange the romaine lettuce, sliced tomato, and sliced red onion on a clean plate, and keep the plate away from the raw burger patties and any utensils that touched the raw beef.
  6. Spread the softened unsalted butter evenly over one side of each sourdough bread slice, using about 3/4 teaspoon butter per slice.
  7. Heat a 12-inch cast-iron skillet or heavy stainless-steel skillet over medium heat for 2 minutes, then place 4 bread slices butter-side down in the skillet and toast for 2 to 3 minutes, until the undersides are deep golden and crisp.
  8. Transfer the toasted bread to a wire rack or plate, toast the remaining 4 bread slices in the same 12-inch skillet over medium heat for 2 to 3 minutes, then wipe out loose crumbs with a paper towel if needed.
  9. Add the vegetable oil to the 12-inch skillet and heat over medium-high heat for about 1 minute, until the oil shimmers and a faint wisp of smoke appears.
  10. Place the 4 patties in the hot skillet, leaving space between them, and cook without pressing for 4 minutes, until a browned crust forms on the bottom and the edges begin to turn gray.
  11. Flip the patties with a thin metal spatula and cook over medium-high heat for 3 to 4 minutes more, until an instant-read thermometer inserted horizontally into the center of each burger registers 160°F (71°C) for safe ground beef.
  12. Lay 1 slice of sharp cheddar cheese on each patty, reduce the heat to low, cover the skillet with a lid, and cook for 1 to 2 minutes, until the cheese is melted and glossy.
  13. Transfer the cheeseburgers to a clean plate and let them rest for 3 minutes so the juices settle; do not place cooked burgers on the plate that held the raw beef unless it has been thoroughly washed.
  14. Spread the sauce on the untoasted side of each sourdough slice, then build each burger with 1 lettuce leaf, 1 cheeseburger patty, tomato slices, and red onion slices, and serve immediately while the bread is crisp and the burgers are hot.

Nutrition (per serving)

  • Calories: 781
  • Protein: 42 g
  • Fat: 51 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 1245 mg

More Recipes