Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 ounces each). Gently form each portion into a round patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season patties

Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasonings lightly so they adhere.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp vegetable oil. When the oil is shimmering and just beginning to smoke, add the patties. Cook without moving 3–4 minutes until a brown crust forms. Flip once and cook another 3 minutes for medium (adjust time ±1–2 minutes for desired doneness).

Melt cheese

During the last 30–60 seconds of cooking, place 1 cheddar slice on each patty and cover the pan with a lid or tent with foil to melt the cheese quickly. Remove patties to a plate and let rest 2 minutes.

Toast buns

While the patties rest, spread 1 tbsp unsalted butter evenly between the cut sides of the 2 buns. Return the same skillet to medium heat (wipe out excess oil if needed) and place buns cut-side down. Toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Prepare sauce

In a small bowl, combine 2 tsp mayonnaise, 1 tsp yellow mustard, and 1 tsp ketchup. Stir until smooth. Taste and adjust quantities if you prefer more tang or sweetness.

Spread half of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce to create a moisture barrier.

Set the cheesy beef patty on the lettuce, then add two tomato slices, two red onion slices, and two dill pickle slices on top of each patty (adjust to taste).

Spread the remaining sauce on the top bun, place it over the toppings, press gently to set, and serve immediately.

Optional: Serve with fries, chips, or a simple side salad and extra condiments on the side.