Hamburger Recipe

Prepare and shape

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper, and Worcestershire sauce over the meat. Gently mix with your hands just until combined—do not overwork. Divide into 4 equal portions (about 4 ounces each) and shape into patties about 3/4 inch thick, making a shallow thumb indentation in the center of each patty to prevent bulging during cooking.

Cook the patties

Heat a large skillet or griddle over medium-high heat and add the vegetable oil, spreading it to coat. When hot and shimmering, add the patties leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). In the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan with a lid or foil to melt the cheese. Remove patties and rest on a plate for 2 minutes.

While the patties rest, spread softened butter on the cut sides of the hamburger buns. Place buns butter-side down in the same skillet or on a griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Arrange toppings and condiments: place lettuce leaf on the bottom bun, top with a cheese-topped patty, then add tomato slice(s), red onion slices, and pickles. Spread ketchup, mustard, and mayonnaise on the top bun (or apply to taste). If using optional bacon or jalapeños, add them on top of the cheese before the tomato.

Serve: Place the top bun over the assembled burger and serve immediately with your choice of sides (fries, chips, or a salad).