Classic Cheese Recipe

Prep vegetables and buns

Wash and dry the lettuce leaf. Slice the tomato into 2 even 1/4-inch slices. Peel and cut red onion into 3 even rings. Set out 3 pickle slices. Separate top and bottom of the hamburger bun. If desired, lightly toast the bun cut faces in a dry skillet or toaster (about 1–2 minutes) until just golden; set aside.

Season and shape

If not pre-shaped, form 1 portion of ground beef into a patty about 3/4-inch thick and slightly wider than the bun (it will shrink while cooking). Make a shallow dimple in the center with your thumb to help it cook flat. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Cook the patty

Heat 1 tablespoon cooking oil or butter in a skillet over medium-high heat until shimmering. Add the patty and cook for 3–4 minutes on the first side without moving it so a brown crust develops.

Flip and finish

Flip the patty and cook another 2–3 minutes for medium doneness (adjust time for desired doneness). Immediately after flipping and when the patty is nearly done (about 30–60 seconds before you want it finished), place 1 slice of the chosen cheese on top so it melts. Cover the skillet with a lid for 30–60 seconds to help the cheese melt evenly.

If using condiments, spread mayonnaise on the top bun or bottom bun (1 tsp total), and ketchup/mustard as preferred (1 tsp ketchup, 1/2 tsp mustard). Place the bottom bun on a plate. Add the cheese-topped patty directly onto the bottom bun. Layer with lettuce leaf, 2 tomato slices, 3 red onion rings, and 3 pickle slices. Cap with the top bun. Press lightly to compact and serve immediately.