Cheeseburgers Deluxe Recipe

Form patties

Place the 1.25 lb ground beef in a large bowl. Sprinkle the kosher salt, freshly ground black pepper, and pour in the Worcestershire sauce. Gently fold the meat with your hands or a spatula 6–8 times until combined — don’t overwork (overmixing makes tough burgers). Divide the meat into 4 equal portions (about 5 oz each). Gently shape each portion into a patty roughly 3⁄4 inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cover patties and refrigerate for at least 15 minutes if time allows; this helps them hold together when cooking.

Preheat and cook

Heat a heavy skillet or grill over medium-high heat until very hot. Brush the cooking surface with the neutral oil (about 1 tsp). Remove patties from the fridge and season both sides lightly with a pinch of salt and pepper. Place patties on the hot surface and cook undisturbed for 3–4 minutes to form a good sear.

Flip patties and cook for an additional 2–4 minutes for medium doneness. If you prefer well done, cook 1–2 minutes longer. During the last 1 minute of cooking, place one American cheese slice on each patty (and a sprinkle of shredded sharp cheddar if using) and cover the pan with a lid or aluminum foil to melt the cheese quickly.

Transfer cooked patties to a plate and tent loosely with foil to rest for 2–3 minutes.

Toast buns

While patties are resting, spread the softened butter evenly on the cut sides of the 4 buns. Place buns butter-side-down in the same skillet or on the grill over medium heat. Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble cheeseburgers

Spread mayonnaise on the top buns and ketchup + mustard on the bottom buns (adjust amounts to taste). On each bottom bun place 1 leaf of lettuce, then a slice of tomato, then two pickle slices. Place the rested cheeseburger patty on top of the pickles. Add red onion rings and caramelized onions or cooked bacon if using. Finish with the top bun and serve immediately.

Caramelized onions (if making)

Thinly slice 1 large onion (or use the 1/2 onion listed). Heat 1 tbs butter and 1 tsp oil in a skillet over medium-low. Add onions and a pinch of salt; cook, stirring occasionally, until deep golden and sweet, about 20–25 minutes. If they stick, add 1–2 tbs water and scrape up browned bits. Use 1/2 cup for the burgers; store any excess refrigerated.

Bacon

Pan-fry or bake 4 slices of bacon until crisp. Drain on paper towels and place on burgers if desired.