Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

Season patties

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or toss with 1 tsp Worcestershire sauce total (about 1/2 tsp per side) so it adheres to the surface.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3 minutes. Add 1 tbsp neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip once and cook another 2–3 minutes for medium (adjust time +/− for desired doneness).

Melt cheese

With about 30–45 seconds remaining, place two cheese slices (one per patty if using 2 slices each) directly on each patty. Cover the pan with a lid or tent with foil to trap steam and melt the cheese, about 30–45 seconds.

Toast buns

While the patties finish, spread softened butter on the cut sides of the 2 hamburger buns. Place them buttered-side down in a separate skillet or on a griddle over medium heat. Toast until golden and crisp, about 1–2 minutes. Remove from heat.

Prepare condiments

In a small bowl combine 2 tbsp mayonnaise, 1 tsp yellow mustard and 2 tbsp ketchup. Stir until smooth. Spread about 1 tbsp of this sauce on the bottom half of each toasted bun and a thin layer on the top half if desired.

Assemble burgers

Place a lettuce leaf on each sauced bottom bun, then put the cheeseburger patty on top. Add two tomato slices, a few rings of thinly sliced red onion, and 3 pickle slices per burger. Cap with the toasted top bun.

Transfer assembled cheeseburgers to plates and serve hot. Optionally, serve with fries or chips. Leftover patties can be refrigerated in an airtight container for up to 3 days.