Cheeseburger Recipe

Remove ground beef from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. This helps even cooking.

Slice tomato into 1/4-inch rounds. Peel and slice the red onion into thin rings. Rinse and dry lettuce leaves. Keep cheese slices and condiments ready.

Split buns and spread 1/2 tbs softened butter evenly on cut sides.

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Handle gently — overworking makes tough burgers.

Shape each portion into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty with about 1/4 tsp kosher salt and a pinch of freshly ground black pepper. If using, lightly brush or mix 1 tsp Worcestershire sauce into the beef before shaping or brush on top after forming.

Heat a heavy skillet (cast iron preferred) or griddle over medium-high heat until very hot, about 3–5 minutes. If using, add 1 tsp neutral oil and swirl to coat.

Place patties in the hot pan leaving space between them. Cook without moving for 3 minutes to form a good sear.

Flip patties and cook 2–3 more minutes for medium doneness. During the last 30–45 seconds of cooking, place one slice of cheddar on each patty and cover the pan (or tent with foil) to melt the cheese.

If you prefer well-done, cook an additional 1–2 minutes per side. Use an instant-read thermometer if desired: 130–135°F for medium-rare, 135–145°F for medium, 150–160°F for well-done.

While patties cook, heat a second skillet or use the same pan after patties are done. Place buttered cut sides of buns face down in the pan and toast 1–2 minutes until golden and fragrant.

Spread mayonnaise (1 tsp), ketchup (1/2 tsp) and mustard (1/2 tsp) on the bottom halves of the toasted buns. Adjust amounts to taste.

Place a lettuce leaf on each prepared bottom bun, add a tomato slice, then the cheeseburger patty. Top with onion rings and 2 pickle slices per burger.

Place the top bun over the assembled burger and serve immediately while hot.

Serve cheeseburgers with fries, chips, or a simple salad. For cleaner assembly and eating, slice in half and serve with extra condiments on the side.

Leftover cooked patties can be refrigerated up to 3 days. Reheat gently in a skillet or oven to avoid drying out.