Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat; handle as little as possible. Make a shallow dimple in the center of each patty with your thumb to prevent puffing while cooking.

Season both sides of the patties evenly with kosher salt and freshly ground black pepper. If using, lightly brush or mix Worcestershire sauce into the exterior of each patty for extra flavor.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat the surface.

Place the patties in the hot pan, leaving space between them. Cook without moving for 3 to 4 minutes until a brown crust forms on the bottom.

Flip the patties and cook the second side 2 to 3 minutes for medium-rare to medium (internal temp ~135–145°F / 57–63°C). For medium-well, cook an additional 1–2 minutes. During the last 45–60 seconds of cooking, top each patty with 1 to 2 slices of American cheese (or swap for Swiss if preferred) and cover the pan with a lid to melt the cheese.

Remove the patties from the pan and tent loosely with foil to rest for 2 minutes while you prepare the buns and assemble toppings.

While the patties cook, spread the softened butter evenly on the cut sides of the buns.

After removing the patties, return the pan to medium heat. Place the buns buttered-side down in the hot pan and toast until golden, about 30–60 seconds. Remove and set toasted side up.

On the bottom bun, spread mayonnaise if using, then add lettuce, tomato slice, and a few pickle slices. Place the cheese-topped patty on the prepared bottom bun.

Add a few rings of red onion and a squirt of ketchup and mustard on top of the patty (or spread ketchup and mustard on the top bun). Close the burger with the toasted top bun.

Serve immediately with fries or a side of your choice.