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Photo: Mark Shaw
The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter — it tastes better and melts slower and more evenly. Dill pickle chips, sliced red onion and tomato, crisp lettuce leaves, ketchup and mayo are also involved.

Without referencing any grievances about the state of ground beef, the key to a perfect cheeseburger comes straight from the butcher. We got ours courtesy of Dickson’s Farmstand Meats, and boy was it beautiful to behold. Neither slimy nor pink, this natural, humanely raised and yet not grass-fed coarsely ground chuck was a fresh, bright glossy red, and an absolute pleasure to handle. Or maybe Jess just really loves raw meat, as demonstrated in our forthcoming “How to Shape Burger Patties.”    

The All-American Cheeseburger has certain non-negotiable elements: American cheese is one of them. Rather than unwrap individual singles, get sliced cheese from your nearest deli counter — it tastes better and melts slower and more evenly. Dill pickle chips, sliced red onion and tomato, crisp lettuce leaves, ketchup and mayo are also involved. You can mix even the two condiments together along with some chopped pickles for Thousand Island dressing, a burger favorite, and it’ll still be an All-American Cheeseburger worth Instagramming

Serve these burgers on homemade buns, for the love of all things sacred. It would be a shame to serve something this beautiful on anything less.