Burgers Recipe

Form the patties

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper, and Worcestershire sauce over the meat. Gently mix with your hands just until combined — avoid overworking. Divide into two equal portions (about 8 ounces each) and form into patties about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Preheat pan or grill

Heat a heavy skillet, cast iron pan, or grill over medium-high heat until very hot (about 3–5 minutes). Brush or wipe the cooking surface with the olive oil to prevent sticking.

Cook the patties

Place the patties on the hot surface. Cook, undisturbed, for 3–4 minutes to develop a good sear. Flip once and cook the second side for 3 minutes for medium doneness. In the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid (or close the grill) to melt the cheese. Adjust times 1–2 minutes more for medium-well to well done as needed.

Rest

Transfer cooked patties to a plate and let rest for 3–5 minutes. Resting helps redistribute juices so the burgers stay juicy when you bite into them.

Prepare produce

While the patties cook, slice the tomato into 1/4-inch rounds and slice the red onion thinly. Rinse and pat dry the lettuce leaves. Set aside the pickle slices.

Toast the buns

Melt the butter in a clean skillet over medium heat. Place cut sides of the buns down and toast until golden brown, about 1–2 minutes. Remove from heat.

Assemble the burgers

Spread about 1 tablespoon mayonnaise on the top bun and 1 tablespoon ketchup or mustard (or both) on the bottom bun as desired. Place lettuce on the bottom bun, then the rested cheeseburger patty, two pickle slices, a tomato slice, and a few rings of red onion. Top with the other bun. Serve immediately.