Cheeseburger Recipe

Mix and form patties

In a medium bowl, combine ground beef, kosher salt, black pepper and Worcestershire sauce. Gently mix just until combined (do not overwork). Divide into 4 equal portions and form each into a 3/4–1 inch thick patty, making a slight depression in the center of each patty with your thumb to help them stay flat while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add patties (work in batches if needed) leaving space between them. Cook for 3–4 minutes without moving until a deep brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). Place a slice of American cheese on each patty in the last 1 minute of cooking, cover the pan or tent with a lid to melt the cheese.

Toast buns

While patties cook, spread softened butter evenly on the cut sides of the hamburger buns. Toast buttered buns face down in a separate skillet over medium heat or on a griddle until golden brown and slightly crisp, about 1–2 minutes. Remove and keep warm.

In a small bowl, combine mayonnaise, ketchup and mustard. Stir until smooth. Taste and adjust seasoning with a pinch of salt if desired. This makes a simple burger sauce; set aside.

Prepare toppings: wash and dry lettuce, slice tomato into 1/4 inch rounds, and thinly slice onion. Arrange pickles.

Assemble cheeseburgers

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun. Place a lettuce leaf or a small handful of shredded lettuce on the sauce, then set the hot cheeseburger patty on top. Add tomato slice(s), a few onion rings and 2 pickle slices. Spread a little sauce on the top bun and close the burger. Serve immediately.