Chuck’s Burger Recipe

Forming the Patties

Place the ground chuck in a bowl. Add Worcestershire, kosher salt, and freshly ground black pepper. Gently mix with your hands or a spatula until just combined—do not overwork the meat. Divide meat into 2 equal portions (about 8 oz each) and form into patties roughly 3/4 inch thick and about 4 inches in diameter. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to help them cook flat.

Preheat Grill or Cast-Iron

Preheat a charcoal or gas grill to high (450–500°F) or place a cast-iron skillet on the stovetop over high heat. Brush the grate or skillet lightly with vegetable oil to prevent sticking.

Charbroil the Patties

Place the patties on the hot grill or skillet. Cook for 3–4 minutes on the first side without pressing down. Flip once using a spatula and cook an additional 3–4 minutes for medium (adjust time +/- 1–2 minutes for desired doneness). In the last 1 minute of cooking, place a slice of cheddar on each patty and close the grill lid or cover the skillet to melt the cheese.

Toast the Buns

While the patties finish, split the buns. Butter the cut sides lightly with unsalted butter. Place them butter-side down on the grill or in a separate skillet over medium heat for 30–60 seconds, until golden and lightly toasted. Remove and set aside.

Prepare Toppings

Wash and dry lettuce leaves. Slice tomato and red onion into even slices. Have pickle slices and condiments (mayonnaise, mustard, ketchup) ready.

Assemble Chuck’s Burger

Spread mayonnaise on the bottom bun (about 1 tablespoon). Place lettuce leaf on mayo, then set the cheeseburger patty on top. Add two tomato slices, two onion slices, and four pickle slices. Spread ketchup and a thin line of mustard on the top bun, then place it on the burger. Serve immediately.

Serving Suggestion

Serve with fries, chips, or a simple salad. Offer extra condiments on the side.