Burger Love Recipe

Mix

Place the ground beef in a large bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. If using garlic powder and smoked paprika (optional), add them now. Gently fold the seasonings into the meat with your hands or a spatula until just combined — avoid overworking to keep patties tender.

Form

Divide the seasoned meat into two equal portions (about 8 oz each). Form each portion into a loose ball, then flatten into a patty about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly and resist puffing.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat and add the vegetable oil. When the oil is shimmering, add the patties (do not overcrowd). Cook for 3-4 minutes without moving to develop a crust. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). During the last 60 seconds of cooking, place a slice of cheddar on each patty and cover the pan or add a small lid to melt the cheese.

Toast buns

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

Prepare spread

In a small bowl combine mayonnaise, yellow mustard, and ketchup. Stir until smooth. If you like heat, add the optional hot sauce to taste.

Prep vegetables

Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Rinse and pat dry the lettuce leaves. Have pickle slices ready.

Assemble

Spread about 1.5 tablespoons of the prepared sauce on the bottom half of each toasted bun. Place lettuce leaf on the sauce, then set the hot cheeseburger patty on top. Add two strips of cooked bacon across the patty, then a tomato slice, a few red onion rings, and 3 pickle slices. Spread a little sauce on the top bun and close the burger. Repeat for the second burger.

Serve immediately while the patties are hot and cheese is melty. Optionally serve with fries, coleslaw, or a pickle spear.