Cheeseburger Recipe

Form

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to prevent bulging as it cooks.

Season

Season both sides of the patties evenly with kosher salt and black pepper just before cooking.

Heat Pan

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Sear

Place the patties in the hot pan (do not overcrowd). Cook undisturbed 3–4 minutes until a brown crust forms on the bottom.

Flip & Melt Cheese

Flip the patties and cook another 2–3 minutes for medium doneness. Place one slice of cheddar on each patty during the last 1 minute of cooking, cover the pan briefly with a lid or a sheet of foil to melt the cheese.

Toast Buns

While patties cook, spread the softened butter on the cut sides of the buns. Place buns cut-side down in a separate skillet over medium heat or in the oven under a broiler for 1–2 minutes until golden and lightly crisp. Watch closely to avoid burning.

Prep Vegetables

Slice the tomato into 1/4-inch rounds and season lightly with salt if desired. Thinly slice the red onion into rings. Place washed lettuce leaves on a plate.

Apply Mayo

Spread mayonnaise evenly on the bottom halves of the toasted buns (about 1.5 tablespoons per bun bottom).

Place one cheese-topped patty on each mayo-coated bottom bun. Top each patty with lettuce leaf(s), tomato slice(s), onion rings, and pickle slices if using. Cover with the top bun. Serve immediately while hot.

Suggested serving: serve with fries or a simple side salad. Leftover patties can be refrigerated for up to 2 days.