Cheeseburger Recipe

Mix and form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a fork until just combined—do not overwork. Divide the beef into 2 equal portions and form into patties 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 prevent doming during cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, place 2 slices of American cheese on each patty (overlap if needed) and cover the pan with a lid to melt the cheese.

Toast buns

While the patties cook, spread softened butter on the cut sides of the hamburger buns. Place the buns cut-side down in a separate skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch closely.

Mix sauces

In a small bowl combine mayonnaise, ketchup, and yellow mustard. Stir until smooth. Taste and adjust proportions if desired.

Sauce bottom bun

Spread about 1 tablespoon of the sauce mixture on the bottom half of each toasted bun.

Place one cheese-topped patty on each sauced bottom bun.

Top each patty with dill pickle slices, sliced red onion (about 2 tablespoons per burger), tomato slices, and shredded iceberg lettuce as desired.

Spread a little sauce on the top bun (optional), close the burger, and press gently. Serve immediately while hot.