American Classic Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow indentation in the center of each patty with your thumb to help them cook flat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread. When shimmering, add the patties leaving space between them. Cook 3-4 minutes without moving to develop a good sear. Flip and cook 2-3 minutes more for medium. During the last 30-45 seconds of cooking, place a slice of American cheese on each patty, cover the pan briefly (or place a lid) to melt the cheese.

Toast buns

Optional but recommended: split the burger buns and lightly butter the cut sides with a thin layer of unsalted butter. Toast them face-down in a clean skillet over medium heat until golden and slightly crisp, about 1-2 minutes. Remove and keep warm.

Assemble condiments

Spread 1 tablespoon classic mayonnaise on the inside of each top bun. On the inside of each bottom bun spread 1 tablespoon ketchup and 1/2 tablespoon yellow mustard (adjust to taste).

Prepare vegetables

Wash and pat dry iceberg lettuce leaves. Slice the tomato into 1/4-inch thick rounds (about 4 slices). Slice the onion thinly into rings and separate into single rings or half-rings as preferred.

Assemble burger

Place each bottom bun (with ketchup and mustard) on a plate. Add one lettuce leaf, then one or two tomato slices, a few onion rings, then the hot cheeseburger patty. Top the patty with two dill pickle slices. Finish with the top bun spread with mayonnaise. Press gently to combine.