Chris' Hamburger Recipe

Form patties

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Gently combine with your hands or a fork until just mixed — avoid overworking. Divide into two equal portions and form each into a patty about 3/4 inch thick and slightly wider than the bun. Make a shallow indentation in the center of each patty with your thumb to prevent doming while cooking.

Preheat and cook

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot, about 3–5 minutes. Add the vegetable oil and swirl. Place patties in the pan, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes for medium (adjust time for desired doneness). Place a slice of American cheese on each patty in the last 30–60 seconds of cooking and cover the pan briefly to melt the cheese. Remove patties to a plate and let rest 2 minutes.

While the patties cook, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, and hot sauce (if using) in a small bowl. Stir until smooth and taste; adjust seasoning or hot sauce to preference. Set aside at room temperature.

Toast buns

Spread the softened butter evenly on cut sides of the hamburger buns. After removing the patties, return the skillet or griddle to medium heat and place buns cut-side down. Toast until golden brown and slightly crisp, about 30–60 seconds. Remove from heat.

Assemble burger

Spread a tablespoon of the prepared sauce on the bottom bun. Place the lettuce (to protect the bun from juices), then the cheese-topped patty, tomato slice, red onion rings, and pickle slices. Spread a little sauce on the top bun and close the burger. Repeat for second burger.

Serve

Cut in half if desired and serve immediately while hot. Offer extra sauce and pickles on the side.