Cheeseburger Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each). Lightly handle and form into round patties about 3.5 inches in diameter and 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle Worcestershire sauce on one side before seasoning.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without crowding; cook 3 minutes on the first side (do not press down). Flip and cook 2 minutes on the second side for medium-rare to medium. For medium-well, cook 3 minutes on second side. During the last 30–60 seconds of cooking, place a slice of cheddar cheese on each patty, cover the pan with a lid (or tent with foil) to melt the cheese.

Split the buns and spread softened butter on the cut sides. After the patties are nearly done (or while cheese melts), toast the buttered buns face-down in a separate dry skillet over medium heat until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

In a small bowl, combine mayonnaise, yellow mustard, ketchup, pickle relish (if using), and 1/4 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust seasoning if needed. Keep refrigerated until assembly.

While patties cook, slice the red onion into thin rings and the tomato into 4 even slices. Rinse and pat dry the lettuce leaves. Have pickle slices ready.

Spread about 1 tablespoon of prepared sauce on the bottom half of each toasted bun. Place lettuce leaf on the sauce, then the cheese-topped beef patty. Top each patty with a tomato slice, a couple of red onion rings, and 2 pickle slices. Spread a little sauce on the top bun and place on the burger. Serve immediately.