Cheeseburger Recipe

Mix and form patties

Place the ground beef in a mixing bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce (if using) over the meat. Gently combine with your hands until just mixed—do not overwork. Divide into 4 equal portions (about 4 oz each for 1 lb total). Form each portion into a patty roughly 3.5 to 4 inches wide and about 3/4-inch thick, creating a slight dimple in the center of each patty with your thumb to prevent puffing while cooking.

Preheat pan or grill

If using a cast-iron skillet or heavy pan, place it over medium-high heat and add the vegetable oil; heat until shimmering. If using an outdoor grill, preheat to medium-high (about 400°F / 200°C) and oil the grates.

Cook patties

Place patties on the hot skillet or grill, dimple side up. Cook without moving for 3 to 4 minutes until a brown crust forms. Flip the patties and cook for another 2 to 3 minutes for medium doneness. Adjust time 1–2 minutes less for medium-rare or 1–2 minutes more for medium-well. In the last 30–60 seconds of cooking, place a cheese slice on each patty, cover the pan or close the grill lid briefly to melt the cheese.

Prepare buns while patties rest. Spread softened butter on the cut sides of each bun. Toast buttered bun halves on a separate skillet or on the grill cut-side down over medium heat until golden brown, about 1 to 2 minutes. Remove from heat.

Warm the toasted bottom buns slightly if needed. On each bottom bun, spread about 1/2 tbs mayonnaise or to taste, then add the lettuce leaf(s). Place the cheeseburger patty directly on top of the lettuce.

Top the melted-cheese patty with two pickle slices (or more if desired), a tomato slice, and some thin red onion rings. Spread about 1 tbs ketchup and 1/2 tbs mustard on the top bun (adjust to taste). Place the top bun over the assembled burger.

Serve immediately with remaining condiments on the side.