Giant Juicy Cheeseburger Recipe

Prepare vegetables and buns

Thinly slice the onion into rings, cut the tomato into 4 even slices, and separate 4 clean iceberg lettuce leaves. Split buns and lightly butter the cut sides with the softened butter; set aside at room temperature.

If using bacon, cook until crisp (pan or oven) and drain on paper towels. Keep warm.

Divide the 2 lbs ground chuck into 4 even portions (about 8 oz / 225 g each). Gently form each portion into a loose patty about 4.5 inches wide and 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb — this prevents excessive doming while cooking.

Season both sides of each patty with kosher salt (about 1/2 tsp per side) and a light sprinkle of freshly ground black pepper. Brush or rub 1 tsp Worcestershire sauce across both sides of the patties (or divide evenly).

Heat a heavy skillet, cast-iron griddle, or flat top over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. When oil is shimmering, add up to 2 patties (do not overcrowd) and cook for 3 to 4 minutes without moving to develop a brown crust.

Flip the patties and cook an additional 2 to 3 minutes for medium (internal temperature ~140–145°F / 60–63°C). For well done, cook longer. In the last 30–45 seconds of cooking, place two slices of American cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese evenly.

Repeat with remaining patties. Transfer cooked patties to a warm plate and tent with foil to rest for 2 minutes.

Place the buttered buns, cut side down, on the hot skillet for 30–45 seconds until golden and lightly toasted. Remove and keep warm.

Spread 1 tsp mayonnaise on each bottom bun. Add a lettuce leaf, followed by a cheeseburger patty (2 slices of cheese on each patty). Top the patty with 2 pickle slices, a slice of tomato, and a few onion rings. Drizzle ~1/2 tsp ketchup and ~1/4 tsp mustard over the top or spread on the top bun, then close the burger.

If making the burger 'giant' by stacking two patties per sandwich, place one cheese-covered patty on the bottom bun, add the second patty atop it, then the remaining toppings and top bun.

Serve immediately while hot with optional fries or chips. Provide napkins — these are juicy burgers!