Super Burger Recipe

Form Patties

Divide the ground chuck into two equal portions (about 8 oz each). Lightly shape each portion into a patty about 3/4 inch thick and slightly wider than your bun. Do not overwork the meat; handle it gently to keep the texture tender. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper (about 1/2 tsp pepper total and 1 tsp salt total for both patties). Lightly brush both sides with Worcestershire sauce (about 1/2 tbs per patty) or incorporate into the top surface after shaping.

Cook

Heat a heavy skillet or griddle over medium-high heat until hot (about 3–5 minutes). Add 1 tsp vegetable oil and swirl to coat. Place patties on the hot surface and cook uncovered for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes for medium (internal temperature 135–140°F / 57–60°C). During the last 60–90 seconds of cooking, place 1–2 slices of your chosen cheese on each patty (or sprinkle crumbled bleu cheese) and cover the pan briefly to melt the cheese.

Prepare and toast buns while patties cook. Split buns and spread softened butter on cut sides. Place buns buttered-side-down on a separate skillet or on the griddle for 1–2 minutes until golden and lightly crisp. Mix mayonnaise and yellow mustard together (2 tbs mayo + 1 tsp mustard) and spread on the bottom half of each toasted bun.

Assemble the burger immediately after the cheese has melted. On the mayo-mustard–spread bottom bun, place 2 leaves of lettuce (or one folded leaf), then the hot cheeseburger patty. Add two tomato slices, pickles (3 per burger, or arrange to taste), and onion rings. If using crumbled bleu cheese as your cheese choice, spoon any remaining melted bleu onto the patty before adding toppings.

Top with the toasted bun crown. Press lightly, slice in half if desired, and serve hot.