Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat — handle just enough to hold shape.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking to keep juices locked in.

Preheat pan or grill

Heat a cast-iron skillet or heavy pan over medium-high heat until hot (about 3–4 minutes) or preheat a grill to medium-high. Add 1 tablespoon vegetable oil to the skillet and swirl to coat.

Cook patties

Place patties on the hot skillet or grill. Cook for 3–4 minutes on the first side without pressing. Flip and cook an additional 2–3 minutes for medium (internal temperature ~160°F/71°C for well-done; adjust time for desired doneness).

Melt cheese

During the last 30–45 seconds of cooking, place a cheddar slice on each patty and cover the pan with a lid or tent with foil to melt the cheese.

Toast buns

While patties cook, spread softened butter on the cut faces of the 2 hamburger buns. Place cut-side down in a separate skillet over medium heat or on the grill for 1–2 minutes until golden and lightly crisp. Remove and keep warm.

Prepare condiments

Spread 1 teaspoon mayonnaise on the top bun, and divide mustard and ketchup between the bottom bun halves (1 tsp each) or apply to taste.

Assemble burger

Place a lettuce leaf onto each bottom bun half, then add two tomato slices and two red onion slices. Set the hot cheese-topped patty on top of the tomatoes. Add 4 pickle slices on each burger (or as desired). Cap with the top bun (mayonnaise side down).

Serve

Serve immediately while hot. Optionally, serve with fries or a side salad.