Mini Cheeseburgers** (2) Recipe

Form patties

Place the 12 oz ground beef in a bowl. Sprinkle in 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tbs Worcestershire sauce. Mix gently with your hands just until combined — do not overwork. Divide the mixture into four equal portions (about 3 oz each). Flatten each portion into a 2 1/2–3-inch diameter patty about 1/2-inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tsp neutral oil. When the oil is shimmering, add the patties (do not overcrowd; cook in two batches if needed). Cook for 2 to 2 1/2 minutes on the first side without moving so a crust forms. Flip and cook another 1 1/2 to 2 minutes for medium (adjust time for desired doneness). In the last 30 seconds of cooking, place a half slice of American cheese on each patty and cover the pan briefly (30 seconds) to melt the cheese. Remove patties to a plate and tent with foil to keep warm.

Split the 2 mini buns. Spread 1/2 tsp softened butter on the cut interior of each top and bottom bun. Place buns buttered-side down on the hot skillet or griddle for 30–45 seconds until lightly toasted and golden. If using sesame seeds, sprinkle them on the top buns while toasting so they adhere to butter.

Assemble condiments: spread 1/2 tsp mayonnaise on the bottom of each bun (total 1 tsp). Add 1/2 tsp ketchup and 1/2 tsp mustard on top of the mayo (split between the two burgers). Place a warm cheese-topped patty on each bottom bun. Top each patty with a slice of tomato, a slice of red onion, a pickle slice, and half a leaf of iceberg lettuce. Cap with the top bun.

Serve immediately while patties and cheese are hot. These mini cheeseburgers make two sandwiches; accompany with fries or a small salad if desired.