Cheeseburger Recipe

Form Patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and about 3.5–4 inches in diameter. Make a slight shallow indentation in the center of each patty with your thumb to help them cook evenly and reduce bulging.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook Patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat. When the oil is shimmering, add the patties without crowding (work in batches if needed). Cook for 3 to 4 minutes on the first side until a brown crust forms. Flip and cook 2 minutes more (for medium) or longer to desired doneness.

Melt Cheese

About 1 minute before the patties are done, top each patty with one slice mozzarella and one slice cheddar (or half-slices if using 4 oz each). Cover the skillet with a lid or tent with foil to trap steam and help cheese melt, about 30–60 seconds.

Toast Buns: While patties cook, spread softened butter on the cut sides of each bun. Place buns cut-side down on a separate skillet or on the griddle for 30–60 seconds until golden and lightly toasted. Remove and set aside.

Warm Sauce: If using homemade or chilled store-bought sauce, bring to room temperature or warm very briefly so it spreads easily.

Prepare Vegetables: Thinly slice the red onion and Roma tomatoes. Rinse and pat lettuce leaves dry. If you prefer milder onion, soak the sliced red onion in cold water for 5 minutes, then drain and dry.

Spread about 1 to 2 tablespoons of burger sauce on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bottom bun, then add a tomato slice (or 2), followed by the cheeseburger patty with melted mozzarella and cheddar.

Top the patty with sliced red onions and pickles if using. Add any extra sauce to the top bun and close the burger.

Serve immediately while hot with your choice of sides (fries, salad, or chips).