Cheeseburger Recipe

1. Form and season

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun (they will shrink as they cook). Do not overwork the meat. Use your thumb to make a shallow dimple in the center of each patty to reduce doming during cooking. Season both sides evenly with kosher salt and freshly ground black pepper. If using, brush or mix 1/2 tablespoon Worcestershire sauce into the surface of the patties.

2. Cook the patties

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot, then add 1 teaspoon neutral oil and swirl to coat. Place the patties in the pan (work in batches if necessary) and cook without moving for 3 to 4 minutes, until a brown crust forms. Flip the patties and cook 2 to 3 minutes more for medium doneness. During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid or a sheet of foil to melt the cheese quickly.

3. Remove the patties to a plate and let rest for 1 to 2 minutes while you toast the buns.

4. Toast buns

Spread the softened butter evenly on the cut sides of the buns. Place the buns, buttered side down, in a clean skillet over medium heat. Toast until golden brown, about 1 to 2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching carefully to avoid burning.

5. Prepare fresh toppings

While the patties cook, slice the tomato into 4–6 thin slices and thinly slice the red onion. Rinse and dry lettuce leaves. Have pickle slices ready. Assemble the buns open-faced: spread mayonnaise on the top or bottom bun as preferred, then add mustard and ketchup if using on the other side or mixed into the mayo.

6. To assemble: place the lettuce on the bottom bun, top with the cheeseburger patty, then add tomato slices, onion, and pickles. Cap with the top bun.

7. Mix or spread condiments as desired. For classic spread: combine 2 teaspoons mayonnaise, 1 teaspoon ketchup, and 1 teaspoon yellow mustard; spread over the inside of the top bun. Adjust amounts to taste.