Cheese Burger Recipe

Mix and shape

Place the ground beef in a bowl. Add salt, black pepper and Worcestershire sauce. Gently mix with your hands or a fork just until combined — do not overwork the meat. Divide into two equal portions and shape each into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil to coat. When the pan is hot and shimmering, add the patties. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook the second side for 3 minutes for medium doneness. During the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover the pan for 30-60 seconds to melt the cheese. Transfer patties to a plate and let rest for 2 minutes.

While the patties rest, spread the softened butter evenly on the cut sides of the buns. Return the skillet to medium heat and place the buns cut-side down in the pan; toast for 1-2 minutes until golden and lightly crisp. Remove from heat.

Halve the tomato and slice as needed to make 2 tomato slices. If using whole lettuce, wash and pat dry two leaves. Arrange lettuce, tomato slices, red onion rings and pickle slices so they are ready to assemble. Mix or set out ketchup, mustard and mayonnaise.

Assemble burgers

Spread mayonnaise on the bottom bun, add the lettuce leaf, then the cheeseburger patty. Top with tomato slice, onion rings and pickles. Spread ketchup and mustard on the top bun, place on the burger and press gently. Serve immediately with fries or a side salad.