Classic Cheeseburger Recipe

Form patties

Divide the ground beef into two 8-ounce portions (for 1 lb total). Gently shape each portion into a loose patty about 4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Avoid overworking the meat.

Season patties

Season both sides of the patties evenly with kosher salt and freshly ground black pepper. Lightly brush or rub 1 teaspoon Worcestershire sauce over each patty for added depth (divide the 1 tsp between patties).

Preheat cooking surface

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and spread to coat the surface. The surface should be shimmering but not smoking heavily.

Cook patties

Place the patties on the hot surface. Cook undisturbed for 3–4 minutes to develop a crust. Flip once and cook the other side 2–3 minutes for medium-rare to medium; cook 3–4 minutes per side for medium-well depending on thickness. During the last 30–60 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid or tent with foil to melt the cheese quickly.

Toast buns

While the patties cook (or after they're done), spread softened butter evenly on the cut sides of the buns. Place buns butter-side down on a separate skillet or on the griddle for 1–2 minutes until golden and toasted. Remove and keep warm.

Prepare toppings

While patties rest briefly (2 minutes) after cooking, arrange two leaves of lettuce and four pickle slices per burger. If using, separate thin slices of red onion into rings or single layers. Pat toppings dry if needed so they don't make the bun soggy.

Place the toasted bottom bun on a plate. Add desired condiments (approximately 1 teaspoon each of ketchup, mustard, and mayonnaise, if using). Place the melted-cheese-topped patty on the bun. Top with lettuce, 4 pickle slices, and red onion slices if desired. Finish with the top bun and serve immediately while hot.