The classic cheeseburger is the star of any game day event or backyard BBQ – and also an easy weeknight meal. Thick and creamy Blue Plate Mayo mixed into the ground beef makes burgers extra juicy and delicious.
Mix the ground beef, salt, pepper and 2 tablespoons of the mayo in a large bowl, preferably with your hands, until thoroughly mixed. Divide into four evenly sized balls and flatten gently but firmly into patties. Cover and refrigerate until use.
Heat a grill or cast-iron skillet on medium-high. Place the burger patties on the grill or in the skillet and cook, without moving, until the bottom of each patty is browned and will lift without sticking, about 3 to 5 minutes. If it sticks when you put a spatula under one edge, cook another minute or two, until it will easily move.
Flip the patties and top each with 1 slice of cheese. Cook until well browned and interior registers 135 degrees for medium rare and up to 165 degrees for well done. Remove cooked patties to a platter.
Spread 1 tablespoon of the mayo on each top and bottom bun. On the bottom buns place a burger patty, tomato slice, lettuce, red onions and then pickles, if desired. Assemble top buns and serve.