Hamburger Recipe

Form

Place the 1 lb of ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp Worcestershire sauce (optional). Gently combine with your hands or a fork — do not overmix. Divide the mixture into 4 equal portions (about 4 oz each). Form each portion into a patty about 3/4-inch thick and slightly wider than your buns. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to reduce puffing while cooking.

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs neutral oil. When the pan is shimmering and just smoking, place patties in the pan leaving space between them. Cook undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip the patties and cook for another 2 to 3 minutes for medium (adjust time for desired doneness). In the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the pan to melt the cheese for about 30–60 seconds. Remove patties and let rest on a plate for 2 minutes.

Prepare

While patties rest, halve the 4 hamburger buns. Spread butter evenly on cut sides (about 2 tbs total). Toast the buns in a clean skillet or under a broiler for 1–2 minutes until golden brown and crisp — watch closely to avoid burning.

Slice Vegetables

Thinly slice the tomato into 4 even rounds. Slice the red onion into thin rings. Separate and rinse the lettuce leaves and pat dry.

Assemble

Spread approximately 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Add lettuce, then the cheeseburger patty, a tomato slice, a few onion rings, and 2 pickle slices. Drizzle about 1/2 tablespoon ketchup and a small smear (about 1/4 tsp) of mustard on the top bun, then place on top and press gently.

If you prefer, mix the mayonnaise, ketchup, and mustard in a small bowl to make a quick burger sauce. Adjust quantities to taste. Spread about 1 tablespoon of the sauce on each bottom bun as an alternative to separate condiments.