Big Cheese Burger Recipe

Mix and portion

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands until just mixed—do not overwork. Divide into two equal portions (about 8 oz each) and form into patties about 3/4 inch thick and slightly larger than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent bulging when cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat. Add the vegetable oil and let it shimmer. Place the patties on the hot surface and cook undisturbed for 3-4 minutes to develop a crust. Flip once and immediately place 2 slices of sharp cheddar and 1 slice of American cheese on each patty. Continue cooking for another 2-3 minutes for medium (internal temperature about 160°F/71°C). If you want them more well-done, cook 1-2 minutes longer. Remove patties to a plate and tent with foil to rest for 3 minutes.

Prepare onions, tomato, lettuce

While the patties rest or cook, thinly slice the remaining onion (or use pre-sliced) and separate into rings. Slice the tomato into 1/4-inch rounds and season lightly with salt if desired. Shred the iceberg lettuce and have the pickle slices ready.

Optional caramelized onions (if using)

If you prefer softer, sweeter onions, after removing the patties, reduce heat to medium-low, add a teaspoon of oil or a pat of butter to the pan and add 1/2 cup sliced onion. Cook, stirring occasionally, for 8-10 minutes until softened and golden brown. Remove from pan and set aside.

Toast buns

Spread the softened butter evenly on cut sides of the buns. Return the skillet to medium heat and place buns cut-side down on the hot surface. Toast for 1-2 minutes until golden and crisp. Remove and keep warm.

Make spread

In a small bowl combine mayonnaise, yellow mustard, and ketchup (and hot sauce if using). Taste and adjust—this is the burger spread.

Assemble the sandwiches: spread about 1 tablespoon of the mayonnaise mixture on the bottom half of each toasted bun. Place the cheesy burger patty on the bottom bun, then add pickle slices, a tomato slice, shredded lettuce, and onion rings (or caramelized onions). Spread a thin layer of mayonnaise mixture on the top bun and close the burger. Press gently to compact.

Serve the Big Cheese Burger immediately while hot with desired sides (fries, chips, or a simple salad). Provide extra ketchup, mustard, or hot sauce at the table.