Method

Burger

Form and season patties

Handle the ground beef as little as possible. Divide beef into one 1/4 lb portion (about 113 g) and gently form into a patty roughly 3.5–4 inches (9–10 cm) in diameter and about 3/4 inch (2 cm) thick. Make a shallow dimple in the center with your thumb to reduce puffing. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat pan

Place a heavy skillet or griddle over medium-high heat. Add 1 tsp vegetable oil and let it heat until shimmering but not smoking, about 1 minute.

Cook patty

Place the seasoned patty in the hot skillet. Cook undisturbed for 3 minutes to develop a good sear. Flip the patty and cook for another 2 to 3 minutes for medium doneness (internal temperature about 145–155°F / 63–68°C). Adjust time if you prefer rarer or more well done.

Add cheese

About 30–45 seconds before the patty is done, lay the slice of cheddar cheese over the patty. Cover the pan with a lid or a large metal bowl for 30–45 seconds to help the cheese melt evenly.

Toast bun (optional)

While the cheese is melting, melt 1 tsp butter in a separate skillet over medium heat or use the now-empty space on the griddle. Split the hamburger bun and toast cut sides for 30–60 seconds until golden and slightly crisp. Remove from heat.

Assemble

Place the bottom bun on a plate. Add optional condiments (ketchup and/or mustard) if using. Place the lettuce leaf and tomato slice on the bun, then put the cheesy beef patty on top. Add pickles if desired. Finish with the top bun.

Rest and serve

Let the assembled burger rest for 1 minute so juices redistribute and cheese sets slightly. Serve immediately.

Cheeseburger Recipe