Bubba's Recipe

In a small bowl combine mayonnaise, yellow mustard, ketchup, pickle relish and paprika. Whisk until smooth and taste; adjust with more relish or a pinch of salt if desired. Refrigerate while you prepare the patties so flavors meld.

Forming

Divide the ground beef into four equal portions (about 4 oz each). Lightly form into loose patties about 3/4 inch thick and 4 inches across. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking. Handle the meat as little as possible to keep patties tender.

Seasoning

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Sprinkle Worcestershire sauce over the top of each patty or fold it into the meat before forming if preferred.

Cooking

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan without overcrowding. Cook for 3 minutes on the first side without moving so a crust forms. Flip and cook 2–3 minutes on the second side for medium doneness. During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.

While patties cook, spread softened butter on the cut sides of the buns. Toast cut-side down in a separate dry skillet over medium heat or in the oven under the broiler until golden, about 1–2 minutes. Watch closely to prevent burning.

To assemble each burger: spread about 1 tablespoon of the prepared sauce on the bottom bun, place a lettuce leaf, then the cheesy burger patty. Add 1–2 pickle slices, a couple of tomato slices and a few rings of red onion. Spoon a little extra sauce on the top bun if desired, then close the burger. Repeat for remaining burgers.

Serve immediately with optional hot sauce on the side and extra pickles or fries.