Burger Recipe

Prep the meat

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper and Worcestershire (if using) over the meat. Gently mix with your hands or a fork just until combined — do not overwork (about 20–30 seconds).

Form patties

Divide the meat into two equal portions (about 8 ounces each). Gently shape each portion into a patty about 3/4-inch thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add neutral oil and swirl to coat. Place patties in the pan (do not crowd). Cook for 3–4 minutes without moving until a brown crust forms. Flip and cook 2–3 minutes for medium, adding a slice of cheese to each patty in the last minute and covering the pan briefly to melt. Adjust time +/- for desired doneness.

Toast buns

While patties rest (2–3 minutes), spread softened butter evenly on the cut sides of the buns. Place buttered side down in the same skillet or on a separate pan over medium heat and toast until golden and crisp, 1–2 minutes.

Assemble cheese

If you prefer extra-melted cheese, place cheese on patties while still in the hot pan and cover for 30–60 seconds before transferring to toasted buns.

Make the sauce

In a small bowl, combine mayonnaise, ketchup and mustard. Stir until smooth and season to taste with a pinch of salt and pepper. This yields about 3–4 tablespoons of burger sauce.

Prepare toppings

Arrange lettuce leaves, tomato slices, red onion slices and pickle slices. If using bacon or sautéed mushrooms, have them ready to layer.

To build each burger: spread about 1 tablespoon of sauce on the bottom bun, place a lettuce leaf, then the cheesy patty, tomato slices, onion and pickles. Add bacon or mushrooms if using. Spread a little sauce on the top bun and place it on top.

Serve burgers immediately while hot with your choice of side (fries, salad or chips). Leftover patties can be stored in the refrigerator for up to 2 days.