Joey Cheeseburger Recipe

Form and season patties

Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix just until combined (avoid overworking). Divide into 4 equal portions (about 4 oz each) and form into patties roughly 3½ inches in diameter and about ¾ inch thick. Make a slight dimple in the center of each patty with your thumb to prevent puffing during cooking.

Preheat and oil pan

Heat a heavy skillet or griddle over medium-high heat until hot (about 2–3 minutes). Add the vegetable oil and swirl to coat the pan.

Cook patties

Place the patties in the hot skillet leaving space between them. Cook undisturbed for 3 minutes to develop a good sear. Flip and immediately top each patty with one slice of cheddar cheese. Continue cooking for another 2–3 minutes for medium (adjust 1–2 minutes for desired doneness). Remove patties to a plate and tent loosely with foil while you finish other components.

While patties cook, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, garlic powder, and black pepper in a small bowl. Stir until smooth and taste; adjust seasoning or relish level to preference. Refrigerate until ready to use.

Toast buns

Spread the softened butter evenly on the cut sides of the buns. Place buns butter-side down in a separate skillet over medium heat or on the griddle and toast until golden and crisp, about 1–2 minutes. Remove and set aside.

Assemble burgers

Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then set a cheese-topped burger patty on top. Add 1–2 tomato slices, a tablespoon of thinly sliced onions, and about 2 tablespoons of pickle slices. Spread a thin smear of sauce on the top bun and close the burger. Serve immediately while hot.