Cheeseburger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than your buns. Handle the meat minimally to avoid compacting it. Make a shallow dimple in the center of each patty with your thumb to reduce dome-up while cooking. Sprinkle both sides lightly and evenly with kosher salt and freshly ground black pepper. If using, lightly brush or mix Worcestershire sauce into the patties (you can fold 1 tbs into the meat before forming).

Cook patties

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tsp neutral oil and swirl to coat the pan. Place the patties in the pan leaving space between them. Cook without moving for 3–4 minutes until a deep brown crust forms on the bottom. Flip once and cook another 2–3 minutes for medium doneness (internal temperature about 145–150°F / 63–66°C). Adjust time ±1–2 minutes for rarer or more well-done. In the last 30–45 seconds of cooking, place a slice of cheese on each patty and cover the pan with a lid to melt the cheese.

Rest patties

Transfer the cooked patties to a plate and let rest for 2–3 minutes while you toast the buns and assemble. Resting helps juices redistribute and prevents them from running out when you bite.

While the patties rest, split the burger buns and spread the cut sides lightly with the room-temperature butter. Return the skillet to medium heat (or use a separate pan) and place the buns cut-side down in the dry skillet for 1–2 minutes until golden and toasted. Watch closely so they don't burn. Remove and set aside.

In a small bowl, combine 2 tbs mayonnaise, 1 tbs ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning or relish/mayo ratio to preference. Set aside.

Assemble the cheeseburgers immediately so they are hot. Spread about half of the prepared sauce on the bottom bun. Place a lettuce leaf on the sauce, then add a cheese-topped patty. Top the patty with tomato slices (2 each), red onion slices (about 2 tablespoons), and dill pickle slices. Spread the remaining sauce on the top bun and close the burger. Serve hot.

Optional: Serve with fries, chips, or a simple side salad. If making for later, keep patties loosely tented with foil for up to 10 minutes before serving.