Cheese Burger Recipe

Form and season patties

Place the ground beef in a bowl. Add kosher salt, freshly ground black pepper, and Worcestershire sauce. Gently mix with your hands just until combined (do not overwork). Divide into 2 equal portions and form each into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a large cast-iron skillet or heavy frying pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and the pan is hot (but not smoking), add the patties. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook the second side 3 minutes for medium or longer to desired doneness. In the last 60 seconds of cooking, place one slice of cheddar on each patty and cover the pan briefly (lid or a sheet pan) to melt the cheese. Remove patties to a plate and tent loosely with foil to rest for 2-3 minutes.

While the patties rest, butter the cut sides of the buns with the softened butter. Return the skillet to medium heat (wipe out excess oil if necessary). Toast the buns cut-side down in the skillet for 1-2 minutes until golden and lightly crisp. Remove and keep warm.

Assemble condiments: spread mayonnaise on the bottom bun, ketchup and mustard on the top bun (or as preferred). Place a lettuce leaf on the bottom bun, then a cheeseburger patty. Top the patty with two tomato slices, two red onion slices, and two pickle slices (divide toppings between the two burgers). Finish with the top bun and press gently.

Serve immediately: Transfer the assembled cheeseburgers to plates and serve hot. Optionally serve with fries or a side salad.