Cheeseburger Recipe

Mix and portion

Place the ground chuck in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently combine with your hands or a spatula until just incorporated — do not overwork. Divide the meat into four equal portions (about 4 oz each for 1 lb total).

Form patties

Shape each portion into a round patty about 3.5 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Preheat and oil pan

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–5 minutes). Add the vegetable oil and swirl to coat the surface.

Cook patties

Place the patties in the hot pan without crowding. Cook for 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time ±1 minute for desired doneness).

Add cheese

About 60 seconds before the patties are done, place a slice of cheddar on each patty. If needed, cover the pan briefly (30–60 seconds) to help the cheese melt.

Rest

Transfer the cooked cheeseburgers to a plate and tent loosely with foil. Let rest 3–5 minutes to redistribute juices.

Toast buns: while the patties are resting, spread softened butter on the cut sides of the buns. Place them butter-side down in the same skillet over medium heat or on a griddle and toast 1–2 minutes until golden and lightly crisp. Remove and keep warm.

Prepare toppings: while patties cook, slice the tomato into 1/4-inch rounds, separate and rinse lettuce leaves, and thinly slice the red onion. Lay out pickle slices.

Assemble burgers: spread mayonnaise on the bottom bun and mustard and/or ketchup on the top bun (or as desired). Place lettuce on the bottom bun, then the rested cheeseburger patty, tomato slice, red onion, and two pickle slices. Top with the bun lid and serve immediately.