Ye Olde Cheeseburger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty approximately 3/4-inch thick and slightly wider than the bun. Avoid overworking the meat to keep the burger tender.

Season

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

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering and hot, place the patties in the pan (do not press down). Cook for 3–4 minutes on the first side until a browned crust forms. Flip and cook 2 minutes more for medium, then place one slice of sharp cheddar cheese on each patty and cover the pan (or add a lid) for 30–60 seconds to melt the cheese. Adjust time if you prefer rarer or more well-done burgers.

While the patties rest, spread the softened butter evenly on the cut sides of the buns. Place buns cut-side down in a hot, dry skillet or griddle for 30–60 seconds until lightly toasted and golden. Remove and keep warm.

Prepare Vegetables

Thinly slice the yellow onion into rings. Rinse and pat dry the lettuce leaves. Slice the tomato into two 1/4-inch thick slices per burger (or as specified). Slice pickles if not pre-sliced.

Assemble Burgers

Place a buttered bottom bun on a plate. Add a lettuce leaf, then the cheddar-topped patty. Top the patty with sliced tomato, a couple of onion rings, and 4 pickle slices. Spread ketchup and mustard on the top bun and place it on the assembled burger.

Serve immediately while hot. Provide napkins — this is a hands-on, classic cheeseburger.

Measure and hold the ketchup and mustard to spread on the top bun during assembly. Adjust quantities to taste.