How to Make the Best Cheeseburger EVER

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Added by Serg


  • ⅛ cup of Dijon Mustard (Sir Kensington’s brand is preferred because the flavor is wonderful)
  • ¼ cup of Mayonnaise (Again, Sir Kensington’s makes the best mayo and it’s natural with ingredients that are actually good for you!)
  • 1 ⅓ pounds of 15% fat Ground Beef (If you can, try to find grass-fed, hormone-free beef)
  • Salt
  • 1 tablespoon Sunflower Oil
  • 1 teaspoon Beef Tallow (AKA Beef Fat; I found mine at Sprouts Market; I know they have it at Whole Foods. You could also just use butter, but the flavor will be a bit lighter.)
  • 8 slices of American Cheese
  • 4 Brioche Hamburger Buns (I found them at Whole Foods. I know Turano brand makes them as well.)
  • ¼ Red Onion, finely chopped
  • 1 Dill Pickle, sliced thinly (Try to find some without added dyes—scary!)


  1. Mix mustard and mayonnaise in a small bowl and set aside.
  2. Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.
  3. Add a generous pinch of salt to each patty.
  4. Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.
  5. Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
  6. Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.
  7. Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.
  8. Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
  9. Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.
  10. Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it.



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