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Best Cheeseburger with Special Sauce

Luke is a 2017 James Beard Best Chef Midwest semifinalist and owns the Driftless Café in Viroqua, WI. Rooted in local and organic food, he is also the host of television show Wisconsin Foodie.

Cheeseburger next to pickles.

These simple homemade burgers are intended to be thin and quick-cooking—perfect for a fast weeknight meal. Craft your stovetop cheeseburger topped with melty Organic Valley® American Cheese plus a flavorful special burger sauce that can be whipped up in moments.

Featured in:Make a Perfect Cheeseburger Using These 3 Simple Tips From a Chef
10 min Prep10 min Cook20 min Total
10 min Prep•10 min Cook•20 min Total
4 Servings
Cheeseburger next to pickles.
10 min Prep10 min Cook20 min Total
10 min Prep•10 min Cook•20 min Total
4 Servings

These simple homemade burgers are intended to be thin and quick-cooking—perfect for a fast weeknight meal. Craft your stovetop cheeseburger topped with melty Organic Valley® American Cheese plus a flavorful special burger sauce that can be whipped up in moments.

Featured in:
Make a Perfect Cheeseburger Using These 3 Simple Tips From a Chef
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Ingredients

  • 1 tablespoon mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon ketchup
  • 1 pound ground beef
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 hamburger buns
  • Optional Toppings: tomato slices, lettuce, pickles, onion slices

Directions

  1. Mix mayonnaise, mustard and ketchup in a small bowl. Set burger sauce in fridge until ready to use.
  2. In a large bowl, combine ground beef and heavy cream. Season with salt and black pepper. Divide into 1/4-pound balls and gently pat into 4 thin burgers. Be careful not to overwork the meat during mixing and forming the patties.
  3. In a cast iron or nonstick skillet over medium-high heat, sear burgers for 2 minutes per side (or less depending on your preference—I like to cook them to medium). After searing the first side, flip the burgers and add the American cheese. Allow to cook for another 2 minutes while the cheese melts.
  4. Remove patties to a plate and tent with foil. Melt butter in the still-hot skillet. Place burger buns face down and toast lightly. (Buttered buns can also be toasted under the broiler while the burgers cook, if desired.)
  5. Place cooked cheeseburgers on toasted buns and adorn with burger sauce and toppings as you see fit. Consume. Enjoy! Take pride in knowing that you helped support more than 1,600 family farms and a more sustainable Earth.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Mix mayonnaise, mustard and ketchup in a small bowl. Set burger sauce in fridge until ready to use.
  2. In a large bowl, combine ground beef and heavy cream. Season with salt and black pepper. Divide into 1/4-pound balls and gently pat into 4 thin burgers. Be careful not to overwork the meat during mixing and forming the patties.
  3. In a cast iron or nonstick skillet over medium-high heat, sear burgers for 2 minutes per side (or less depending on your preference—I like to cook them to medium). After searing the first side, flip the burgers and add the American cheese. Allow to cook for another 2 minutes while the cheese melts.
  4. Remove patties to a plate and tent with foil. Melt butter in the still-hot skillet. Place burger buns face down and toast lightly. (Buttered buns can also be toasted under the broiler while the burgers cook, if desired.)
  5. Place cooked cheeseburgers on toasted buns and adorn with burger sauce and toppings as you see fit. Consume. Enjoy! Take pride in knowing that you helped support more than 1,600 family farms and a more sustainable Earth.

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