Cheeseburger Recipe

Form and season patties

Place the ground beef in a bowl. Gently mix in the kosher salt, black pepper, and Worcestershire sauce (if using) with your hands or a spatula — do not overwork the meat. Divide into four equal portions and form into 3/4"–1" (2–2.5 cm) thick patties slightly larger than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Preheat pan or grill

Heat a heavy skillet (cast-iron preferred) or grill over medium-high heat until very hot, about 3–5 minutes. Add the vegetable oil to the skillet and spread to coat.

Cook patties

Place patties in the hot pan or on the grill without crowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip once and cook 2–3 minutes on the second side for medium doneness. During the last 30–60 seconds of cooking, place a slice of American cheese on each patty, cover the pan with a lid (or close the grill) to melt the cheese. Adjust times for desired doneness (longer for well done, shorter for rare).

Toast buns

While patties are cooking, split the buns and spread about 1/2 teaspoon butter on each cut side. Place buttered cut sides down on a separate hot skillet or on the grill for 1–2 minutes until lightly golden and toasted. Remove and keep warm.

Make sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, optional sugar, and a pinch of black pepper. Stir until smooth and taste; adjust salt, sugar or relish to preference. Refrigerate until ready to serve.

Prepare toppings

Wash and dry lettuce leaves. Slice tomato into 1/4" (6 mm) thick rounds and thinly slice the red onion. Have pickle slices ready.

Assemble burgers

Spread about 1–2 tablespoons of the sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set the cheeseburger patty on top. Add tomato slice, a few rings of red onion, and two pickle slices. Spread a little sauce on the top bun and close the burger. Serve immediately.