Burgers Recipe

Form and season

Place the ground beef in a bowl. Add kosher salt, freshly ground black pepper and Worcestershire sauce. Gently mix with your hands just until combined — do not overwork. Divide the meat into two equal portions (about 10–11 oz each) and form into patties approximately 3/4 to 1 inch thick with a slight indentation in the center to prevent doming during cooking.

Rest

Cover the patties and refrigerate for 15–20 minutes to help them hold their shape. Meanwhile, preheat a grill or heavy skillet over medium-high heat and lightly oil the cooking surface with the vegetable oil.

Cook

Place patties on the hot grill or skillet. Cook without moving for 3–4 minutes per side for medium-rare to medium (internal temperature 130–140°F / 54–60°C). If you prefer medium-well, cook 5–6 minutes per side. In the last 1–2 minutes of cooking, top each patty with a slice of cheddar cheese, close the grill lid or cover the skillet to melt the cheese.

Finish and rest

Remove the patties from the heat and let rest for 3–5 minutes — this helps juices redistribute.

While patties rest, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, fresh lemon juice, salt and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning as needed. Set aside at room temperature.

Prepare toppings

Thinly slice the red onion and tomato. Wash and pat dry the lettuce leaves. Have the pickle slices ready.

Toast buns

Spread softened butter on the cut sides of the buns. Toast the buns on the grill or in a skillet, cut-side down, for 1–2 minutes until golden and slightly crisp.

Assemble burgers

Spread about 1 1/2 tablespoons of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauced bottom bun, add the cheeseburger patty, then top with tomato slice(s), 3 pickle slices, and a few rings of red onion. Spread remaining sauce on the top bun and close the burger.

Serve

Serve immediately while hot with desired sides (fries, salad, or chips).