The Standard Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4-inch thick and slightly wider than your buns. Handle the meat as little as possible to avoid compacting. Use your thumb to press a shallow dimple in the center of each patty to help them cook evenly.

Season

Season both sides of each patty with salt and freshly ground black pepper. If using, sprinkle a light dusting of smoked paprika and garlic powder on both sides for extra flavor.

Cook

Heat a large cast-iron skillet or heavy griddle over medium-high heat. Add 1 tablespoon vegetable oil and let it heat until shimmering. Place patties in the pan, dimple-side up. Cook without moving for 3-4 minutes until a brown crust forms. Flip and immediately place one slice of cheddar on each patty. Cook another 3-4 minutes for medium (adjust time to reach desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3 minutes.

Prepare spread

In a small bowl, stir together the mayonnaise, yellow mustard, and ketchup until smooth. Taste and adjust — add more mayo for creaminess, more mustard for tang, or ketchup for sweetness.

Toast buns

Spread about 1 teaspoon of unsalted butter on the cut side of each bun half. Place the buns butter-side down in the same hot skillet used for the patties (reduce heat to medium). Toast until golden brown, 1-2 minutes. Remove from pan.

Spread about 1 tablespoon of the prepared mayo-mustard-ketchup mixture on the bottom bun. Layer 2 lettuce leaves, 2 tomato slices, 2 onion rings, and 3 pickle slices on the bottom bun. Place the rested cheeseburger patty on top of the vegetables. Add any remaining pickles or onion as desired. Spread a light smear of the sauce on the top bun and place it crown-side down to finish.

Serve immediately with fries, chips, or a simple salad. Cut in half if desired and enjoy while hot.