Classic Burger Recipe

Prepare meat

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper and Worcestershire sauce (if using) evenly over the meat. Gently mix with your hands just until combined — do not overwork or compact the meat.

Form patties

Divide the meat into 4 equal portions (about 4 oz each). Lightly roll each portion into a ball, then flatten to form patties about 3/4-inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Preheat cooking surface

Heat a cast-iron skillet or heavy frying pan over medium-high heat for 3–4 minutes until very hot. Add the vegetable oil and swirl to coat.

Cook patties

Place patties in the hot pan leaving space between them. Cook undisturbed for 3–4 minutes until a brown crust forms on the bottom. Flip once and cook an additional 2–3 minutes for medium (adjust time to desired doneness). During the last 1 minute of cooking, place a slice of cheese on each patty and cover the pan with a lid or foil to melt.

Toast buns

While patties cook, butter the cut sides of the buns. In a separate large skillet or on a griddle over medium heat, place buns cut-side down and toast 1–2 minutes until golden and lightly crisp. Remove and keep warm.

Assemble burgers

Spread 1 tsp mayonnaise on the bottom half of each bun and 1 tsp ketchup on the top half (or adjust to taste). Place a lettuce leaf on the bottom bun, add a cheese-topped patty, 2–3 tomato slices, a few rings of red onion, and 2 pickle slices. Top with mustard on the top bun if desired, then close the sandwich.

Slice the tomato into 4 even slices and thinly slice the red onion into rings while patties rest for 1–2 minutes. Wash and dry lettuce leaves. Arrange pickles. Serve burgers immediately with remaining condiments on the side.