Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a patty about 3/4 to 1 inch thick and slightly wider than your bun. Do not overwork the meat; handle just enough to form and press a shallow 1/2-inch-wide dimple in the center of each patty to reduce doming when cooking.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or rub 1/2 teaspoon Worcestershire sauce onto each patty (split the 1 tsp between the two). Let the patties rest at room temperature for 10 minutes while you prepare other components.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Cook the patties: place patties in the hot skillet (do not overcrowd). For medium-rare to medium, cook about 3–4 minutes on the first side without moving so a crust forms. Flip once and cook 2–3 minutes on the second side for medium; adjust time +/- for desired doneness. In the last 30–45 seconds of cooking, place one slice of cheese on each patty and cover the skillet with a lid or foil to melt the cheese (about 30–60 seconds). Remove patties to a plate and rest 2–3 minutes.

Cheese & Toppings

Prepare toppings: slice tomato into 4 slices total (2 per burger) and thinly slice 1/2 red onion into rings. Rinse and dry lettuce leaves. Have pickle slices ready.

Toast the buns: spread about 1/2 tablespoon softened butter on the cut faces of each bun. Place buns cut-side down in the same skillet over medium heat used for cooking patties, toast until golden and slightly crisp, about 45–60 seconds. Remove and set aside.

Assemble each cheeseburger: spread 1 tablespoon mayonnaise on the bottom bun, place the lettuce leaf on top of the mayo, add the cheese-topped patty, then 2 tomato slices, 2 onion rings, and 2 pickle slices. Spread ketchup and mustard (approximately 1 tablespoon ketchup and 1/2 teaspoon mustard per sandwich) on the top bun and place it on the stack.

Condiments

If you prefer, mix a quick sauce by combining the remaining mayonnaise, ketchup, and mustard (about 2 tbs mayo + 2 tbs ketchup + 1 tsp mustard) in a small bowl and spread on buns instead of applying separately.

Serve immediately while hot with optional fries or chips.