Cheeseburger Recipe

Form patties

Place the ground beef in a mixing bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Gently fold with your hands 6–8 times until combined; avoid overworking. Divide into four equal portions (about 4 oz / 115 g each). Lightly form into round patties about 3/4" (2 cm) thick and 4" (10 cm) across. Make a shallow 1/2" (1 cm) indentation in the center of each patty with your thumb to reduce dome-up during cooking.

Optional cornstarch step

If using cornstarch for a slightly crisper exterior, sprinkle about 1/8 tsp cornstarch onto each patty and pat gently to distribute. This step is optional.

Preheat pan or grill

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 teaspoon neutral oil and spread to coat. If using an outdoor grill, preheat to medium-high and oil the grates.

Cook patties

Place patties in the hot pan or on the grill with space between them. Cook undisturbed 3–4 minutes on the first side for medium (adjust 2–3 minutes for rare, 4–5 minutes for medium-well). Flip once using a spatula. Immediately after flipping, place one slice of cheddar on each patty. Cook another 2–3 minutes until the cheese is melted and internal temperature reaches 160°F (71°C) for well-done or 145°F (63°C) plus a 3-minute rest for medium-rare to medium (follow local guidance).

Butter the buns

While patties finish, melt 1 tablespoon butter in a separate skillet over medium heat. Split the buns and toast cut sides down in the butter 1–2 minutes until golden and slightly crisp. Alternatively, toast on the grill for 30–60 seconds.

Spread about 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place a lettuce leaf on top of the mayo to act as a moisture barrier.

Place the cheeseburger patty (cheese side up) onto the lettuce. Add 2 pickle slices, 2–3 tomato slices (as preferred), and a few rings of sliced onion on top of the cheese.

On the top bun, spread 1 tablespoon ketchup divided (about 1 tsp per bun) and 1/2 teaspoon mustard; adjust to taste. Close the burger and press gently to set.

Serve immediately with fries or chips. If not serving right away, keep patties loosely covered and re-toast buns just before serving to maintain texture.