Classic American Cheeseburger

Divide the 150 g of ground beef and gently shape into a patty slightly wider than the bun, without overworking the meat to keep it juicy.

Season both sides of the patty generously with salt and freshly ground black pepper, pressing the seasoning into the surface so it forms a flavorful crust while cooking.

Heat a heavy skillet, preferably cast iron, over high heat until very hot, then add the butter and let it melt and foam without burning.

Place the patty in the hot skillet and sear for 3 minutes without moving it, until a deep brown crust forms on the bottom and juices rise to the top.

Flip the patty carefully, immediately lay the two slices of American cheese on top, cover with a lid or metal bowl, and cook 2 to 3 more minutes for medium doneness, allowing the cheese to melt fully over the meat.

While the burger cooks, slice the brioche bun in half and place it cut-side down in a separate pan to toast until golden brown, about 1 minute.

Remove the toasted bun and spread the yellow mustard on the bottom half and the ketchup on the top half.

Assemble the burger in this order on the bottom bun: lettuce leaves, tomato slices, the cheesy patty, onion rings, and pickle slices, then cap with the top bun.

Serve immediately with fries, potato chips, or a cold soda and enjoy the timeless American diner experience.