Thin Burger with Cheese

This Thin Burger recipe captures everything I crave in a cheeseburger—juicy beef, melty cheese, crisp veggies, all loaded inside a toasted bun. It is fast, satisfying, and honestly reminds me of classic diner burgers I used to share with friends on Friday nights. If you are looking for that perfect balance of savory meat and crunchy freshness, these hit the spot every time.

I remember the first time I made these for a backyard barbecue and they disappeared in minutes. Now my husband asks for them any time we fire up the grill.

Ingredients

• Ground beef chuck: coarsely ground with seventy percent lean content This gives the burger its juicy flavor
• Coarse salt and freshly ground pepper: These are essential for enhancing the beef taste Use flaky salt if possible for more crunch
• American cheese: Classic and creamy for that melty burger finish Try to get real deli slices for best melt
• Unsalted butter: Use softened to make the buns crisp and rich
• Potato sandwich rolls: Soft and sturdy These hold up well to all the fillings Choose bakery-fresh rolls if you can
• Diced white onion: Adds bite and freshness Look for firm onions with no blemishes
• Dill pickle: thinly sliced Brightens up the burger Seek out crunchy fresh pickles from the refrigerated section
• Shredded iceberg lettuce: Brings in the crunch Always choose crisp cold lettuce
• Yellow mustard: Offers a tangy zip to balance the richness Go for classic brands for the right flavor

Step-by-Step Instructions

Divide and shape patties:

Shape your beef into four even mounds and arrange them on a sheet of plastic wrap Use another piece on top and gently roll with a rolling pin Keep the patties thin about one third inch thick and wide five and a half inches for those signature thin burger edges Do not compact the meat too much to keep it juicy

Griddle the burgers:

Heat a griddle or two cast iron skillets on medium high Season both sides of each patty generously with salt and black pepper Place the patties on the hot surface Press each one gently with a spatula to ensure even browning Cook for about three minutes Letting the meat take on a crust is key

Flip and add cheese:

Lower the heat to medium Gently flip each patty using a wide spatula Immediately lay a slice of American cheese on top Let it melt as the burger cooks through for about two minutes The cheese should be creamy and drape over the edges

Toast the buns:

Butter the cut sides of the potato rolls while the meat is finishing Place them butter side down on the griddle Just warm them enough so the edges begin to brown which takes about a minute The goal is a plush but crisp bun

Assemble the burgers:

Stack the burgers onto the toasted rolls Layer each with diced onion crisp lettuce thin pickles and a generous squiggle of yellow mustard Press the bun together so the fillings warm just a bit from the burger below

Save

I have a soft spot for potato buns because they hold everything together without falling apart and their hint of sweetness feels nostalgic for me every time I take a bite

Storage Tips

If you have leftovers keep the assembled burgers wrapped in foil in the fridge for up to one day For patties only store them tightly covered up to three days before reheating quickly in a hot skillet Avoid freezing since thin patties dry out fast

Ingredient Substitutions

No ground chuck on hand Use regular ground beef just look for at least seventy percent lean for similar juiciness

Swap the American cheese for cheddar or Swiss for a twist The texture will be different but still delicious

You can use romaine or green leaf lettuce if iceberg is not available

Serving Suggestions

Serve these burgers with fresh-cut fries a simple slaw or just extra pickles for crunch If you want to dress them up a little try adding tomato slices crispy bacon or a dash of hot sauce

Save

Cultural Context

Thin burgers like this have roots in old-school American diners where speed and that irresistible crust mattered most Smashing beef on a flat griddle goes back almost a century and it is all about maximizing the beef and cheese experience in every bite

Recipe FAQs

→ What type of beef works best for thin burgers?

Choose ground beef chuck with about 70 percent lean content for optimal juiciness and flavor in thin patties.

→ How do you get thin patties with crisp edges?

Roll the beef between sheets of plastic wrap and press on a hot griddle. Use a spatula to flatten while cooking.

→ Can different cheeses be used?

American cheese melts best, but cheddar or Swiss can be swapped for a slightly different flavor and texture.

→ What's the best bun for thin burgers?

Potato sandwich rolls provide a soft, slightly sweet base that toasts up nicely and holds all the toppings.

→ How do you keep the burgers juicy when cooking quickly?

Don’t overcook the patties and avoid pressing out too much juice. Quick cooking over medium-high heat seals in moisture.