Burger Recipe

Form patties

Place the ground beef in a bowl. Sprinkle the kosher salt and freshly ground black pepper over the meat. Add Worcestershire sauce if using. Gently mix just until combined — do not overwork. Divide into two equal portions and form into slightly wider-than-bun patties about 3/4-inch thick, creating a shallow thumb indentation in the center of each patty to prevent doming while cooking.

Preheat pan or grill

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–5 minutes). If using a grill, preheat to medium-high. Lightly brush the cooking surface and the patties with the vegetable oil to prevent sticking.

Cook patties

Place the patties on the hot surface and cook without moving for 3–4 minutes until a brown crust forms. Flip once and cook the second side 3 minutes for medium-rare to medium (adjust by 1–2 minutes for desired doneness). In the last 30–45 seconds of cooking, place a slice of cheese on each patty and cover the pan or close the grill lid briefly to melt the cheese.

Remove the patties to a plate and let rest for 2–3 minutes while assembling the buns. Resting keeps the juices inside the patty.

Halve the brioche buns horizontally. Spread the softened butter evenly on the cut sides.

Heat a separate skillet or wipe the same pan used for the patties clean and return to medium heat. Place buns buttered-side down and toast until golden brown and crisp, about 1–2 minutes. Watch carefully to avoid burning.

In a small bowl, combine mayonnaise, yellow mustard, ketchup, pickle relish, salt, and pepper. Stir until smooth and taste-adjust the seasoning. Set aside.

Slice the tomato into 1/4-inch slices and thinly slice the red onion. Prepare lettuce leaves and set out pickle slices.

To assemble: spread a tablespoon of the prepared sauce on the bottom toasted bun. Place the lettuce leaf on the sauce, add the cheese-topped patty, then tomato slice(s), onion, and pickle slices. Spoon a little more sauce on the top bun and close the burger.

Serve the burgers immediately while hot with fries or a side of choice. If making ahead, keep patties loosely tented with foil and toast buns just before serving to maintain texture.