Cheeseburger 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 the bun. Avoid overworking the meat; handle just until combined.

Indent center

Press a shallow 1/2-inch-wide indentation in the center of each patty with your thumb. This helps the patty cook evenly and stay flat.

Season

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

Heat pan

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat the surface.

Cook patties

Place the patties on the hot skillet. Cook without moving for 3 minutes to develop a sear. Flip once and cook for another 2–3 minutes for medium (internal temp ~160°F/71°C for ground beef safety).

Add cheese

When the patties have about 30–45 seconds remaining, place one slice of American cheese on each patty. Cover the skillet with a lid or tent loosely with foil to melt the cheese for 30–45 seconds.

Toast buns while patties finish: Butter the cut sides of the buns with softened butter. Place them cut-side down on the skillet for about 30–60 seconds until golden and lightly crisp. Remove and keep warm.

Prepare produce

Wash and dry the lettuce leaves. Slice the tomato into two 1/4-inch-thick slices. Separate onion into rings. Have pickle slices ready.

Spread condiments

Spread mayonnaise on the bottom bun, and on the top bun spread ketchup and mustard (or apply according to preference).

Assemble burger

Place a lettuce leaf on the bottom bun, add the cheeseburger patty, top with two tomato slices, two red onion rings, and two pickle slices. Cap with the top bun.

Serve

Serve immediately while hot. Optionally cut in half and accompany with fries or chips.