Cheeseburgers Recipe

Form patties

Divide the ground beef into four equal portions (about 5 oz / 140 g each). Gently form each portion into a round patty about 3/4 inch thick, making a slight indentation in the center of each with your thumb to help them cook flat. Avoid overworking the meat.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Brush or toss lightly with Worcestershire sauce so it adheres to the surface.

Cook patties

Heat a heavy skillet or cast-iron griddle over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat. When shimmering, add patties leaving space between them. Cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook 2-3 minutes more for medium (adjust 1-2 minutes for rarer or longer for well done).

Add cheese

About 1 minute before the patties are done, place a slice of provolone on each patty; cover the skillet briefly (use a lid) to melt the cheese evenly for about 30-60 seconds.

Cook the bacon to crisp-tender. In a separate skillet over medium heat, lay out the bacon in a single layer and cook, turning occasionally, until browned and crispy, about 8-10 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. If you prefer, bake bacon at 400°F (200°C) on a rimmed sheet for 12-18 minutes until crispy.

Keep warm: Place cooked bacon in a warm oven (about 200°F / 95°C) on a tray while you finish the burgers so it stays hot and slightly crisp.

Toast buns: Butter the cut sides of the buns with softened butter. On a clean skillet or griddle over medium heat, place buns cut-side down and toast until golden, about 1-2 minutes. Watch carefully to avoid burning.

Spread peanut butter: While buns are warm, spread roughly 1 tablespoon (about 0.5 tbs) to 2 tablespoons of creamy peanut butter on the bottom half of each bun (total used should be about 1/4 cup). Spread evenly to the edge but leave a little room if using other condiments.

Bottom layer: Place the peanut-butter–slathered bottom bun on a plate. Add lettuce leaf if using, then a cheeseburger patty with melted provolone.

Add bacon and extras: Lay 1-2 slices of crispy bacon on top of each patty (use 1.5 slices per burger on average from the 6 slices). Add sliced red onion and pickle slices if using. Add a thin smear of mustard or ketchup to the top bun if desired.

Top and serve: Cap with the toasted top bun and serve immediately while hot. Provide napkins — these are rich and savory with a sweet-savory peanut butter note.

Balance of flavors: Use creamy peanut butter for even coverage and milder flavor. If you prefer more pronounced peanut flavor, use natural peanut butter but stir it first to recombine oils. Adjust amount per bun to taste.

Cheese choice: Provolone melts smoothly and has a mild tang that pairs with bacon and peanut butter. You can substitute American or Muenster if preferred.