The Royale Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently shape each portion into a loose ball and flatten into a 3/4-inch thick patty about the diameter of the buns. Do not overwork the meat. Make a shallow indentation in the center of each patty with your thumb to reduce puffing while cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Sprinkle 1/2 teaspoon Worcestershire sauce over the top of each patty and gently pat it in so it adheres.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place the patties in the pan (work in two batches if needed) and cook without pressing for 3 to 4 minutes on the first side until a good crust forms. Flip and cook 2 to 3 minutes more for medium doneness. During the last 30–45 seconds of cooking, place a slice of American cheese on each patty, cover the pan with a lid or a sheet pan to melt the cheese quickly.

Toast buns

While the patties rest (2–3 minutes), spread softened butter evenly on the cut sides of the buns. If desired, sprinkle sesame seeds on the top halves. Toast buttered buns in a separate skillet over medium heat or on a griddle for about 1 to 2 minutes per side until golden and crisp. Alternatively, toast under a broiler for 1 minute watching carefully.

Spread 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon Dijon mustard on the top bun (adjust to taste). Place a leaf of lettuce on the bottom bun to create a moisture barrier. Put the cheese-topped patty on the lettuce.

Top the patty with the sliced tomato, 3 dill pickle slices, and a few rings of thinly sliced red onion. Place the second cheese-topped patty on top if making a double Royale; otherwise, proceed with a single patty. Finish by placing the mustard-spread top bun over the stack.

Serve immediately with fries or a side salad. Let the burger rest for 1 minute after assembly if desired for easier handling.