Cheeseburger Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Form each portion into a patty about 3/4" (2 cm) thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.

Cook patties

Heat a cast-iron skillet or heavy frying pan over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat. When the pan is very hot (a few drops of water should sizzle), place the patties in the pan, leaving space between them. Cook for 3 minutes without moving to develop a crust. Flip and cook another 2–3 minutes for medium doneness. In the last 30–60 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid or a piece of foil to melt the cheese. Remove patties to a plate and tent loosely with foil to rest for 2 minutes.

While patties rest, split the buns and spread about 1/2 tablespoon unsalted butter on the cut sides. Heat a clean skillet or griddle over medium heat and toast the buns, buttered side down, until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

Prepare toppings: Rinse and dry lettuce leaves. Slice the tomato into 4 thin rounds and slice the red onion into thin rings. Arrange pickle slices.

Assemble burgers

On the bottom half of each toasted bun spread 1 teaspoon mayonnaise. Place a lettuce leaf, then a tomato slice, then the cheeseburger patty (cheese-side up). Top the patty with 2 pickle slices and a few onion rings. Spread 1 teaspoon ketchup and 1 teaspoon mustard on the inside of the top bun, place on the burger, and press gently. Serve immediately.