Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 ounces each). Gently form each portion into a round patty about 3/4-inch thick and 4 inches in diameter. Do not overwork the meat — handle it just enough to hold together. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

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

Preheat pan or grill

Heat a large skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread to coat. If using a grill, preheat to medium-high and oil the grates.

Cook patties

Place patties in the hot skillet or on the grill. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness).

Add cheeses

During the last 1 minute of cooking, place 1 slice cheddar and 1 slice mozzarella on each patty. Cover the pan with a lid or tent with foil to melt the cheese evenly (about 30–60 seconds).

Toast buns

While cheese is melting, spread softened butter on cut sides of burger buns. Place buns cut-side down on the skillet or grill for 30–60 seconds until golden and toasted. Remove buns and set aside.

Spread about 2 tablespoons of thousand island dressing on the bottom half of each toasted bun.

Place a lettuce leaf (if using) on the sauced bottom bun, then set the hot cheeseburger patty on top.

Add tomato slice and onion rings if using, then place a dill pickle spear on the side of the patty or tucked into the bun as preferred.

Spread a little thousand island on the top bun if desired, then close the burger. Serve immediately.

Serve each cheeseburger with the remaining pickle spear on the plate. Leftover patties can be refrigerated for up to 3 days. For a juicier burger, use 80/20 beef; for leaner, choose 85/15 and reduce cook time slightly.