Cheeseburger Recipe

Form patties

Place the 1 lb ground beef in a bowl. Sprinkle with the 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tablespoon Worcestershire sauce (if using). Gently mix by folding 8–10 times — do not overwork the meat. Divide into four equal portions (about 4 oz each) and gently form into patties about 3/4 inch thick, slightly wider than buns. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp vegetable oil and swirl to coat. Place patties in the pan leaving space between them. Cook undisturbed 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes on the second side for medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid to melt the cheese. Remove patties to a plate and tent with foil to rest for 3 minutes.

While the patties rest, split the 4 hamburger buns. Spread the softened unsalted butter (about 2 tablespoons total) on the cut sides of the buns. Toast the buns, buttered side down, in a clean skillet over medium heat or on a griddle until golden brown, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Assemble toppings: wash and pat dry 4 lettuce leaves. Slice the tomato into 4 even slices. Thinly slice red onion until you have about 1/4 cup. Have about 1/4 cup sliced dill pickles ready. Portion condiments: 1 teaspoon each of ketchup, mustard and mayonnaise per burger (4 tsp each total).

Build the cheeseburgers

Spread mayonnaise on the bottom bun, add lettuce leaf, place the cheese-topped patty on top, then add tomato slice, red onion and pickles. Spread ketchup and mustard on the top bun and place it over the assembled burger. Serve immediately.