Classic Burger Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce (if using). Gently mix with your hands until just combined — do not overwork. Divide the meat into 4 equal portions (about 4 oz each). Lightly press each portion into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil. When the oil is shimmering and the pan is hot, add patties, leaving space between them. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook for another 2-3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 30-60 seconds of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese. Remove patties to a plate and let rest 2 minutes.

Prepare buns

Split the buns and spread about 1/2 tablespoon of softened butter on the cut sides. Place the buns, buttered-side down, in a separate skillet or on a griddle over medium heat. Toast until golden-brown, about 1-2 minutes. Remove and keep warm.

Slice vegetables

While patties cook, slice the tomato into 1/4-inch thick rounds and thinly slice the red onion into rings. Wash and dry lettuce leaves. Have pickle slices ready.

Make sauce

In a small bowl combine mayonnaise, ketchup, and yellow mustard. Stir until smooth. Taste and adjust proportions to preference.

Assemble the burgers: spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a tomato slice, a cheese-topped beef patty, a few onion rings, and two pickle slices. Spread a little sauce on the top bun and close the burger. Serve immediately.