Cheeseburger Recipe

Form patties

Divide the 1 lb of ground Angus beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Handle the meat lightly — do not overwork. Press a shallow dimple into the center of each patty with your thumb to reduce puffing while cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet, griddle, or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering, add the patties (do not overcrowd). Cook for 3-4 minutes without moving, until a brown crust forms. Flip and cook for another 2-3 minutes for medium doneness. During the last 30-60 seconds of cooking, place one slice of cheddar on each patty and cover the pan with a lid or tent with foil to melt the cheese. Remove patties and let rest on a plate for 1-2 minutes.

While the patties cook, split the buns and spread softened butter evenly on cut sides. Toast the buns butter-side down in a separate skillet over medium heat or on the same griddle until golden and crisp, about 1-2 minutes. Remove and keep warm.

Prepare produce: pick 2 large lettuce leaves and pat dry. Slice the tomato into two thick slices. Thinly slice half an onion into rings. Have 3 pickle slices ready per burger.

Spread 1 teaspoon mayonnaise on the bottom half of each toasted bun and 1/2 teaspoon mustard on the top half (or spread to taste).

Assemble each burger: place the mayo-coated bottom bun on a plate, add a lettuce leaf, place the cheese-topped patty on the lettuce, add tomato slice, 3 onion rings, and 3 pickle slices. Top with the mustard-spread bun top.

Serve immediately while hot. Optionally serve with fries or chips.