Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions. Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the buns (they will shrink while cooking). Avoid overworking the meat to keep patties tender.

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

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties in the hot pan. Cook undisturbed for 3 to 4 minutes to form a brown crust. Flip and cook the second side 2 to 3 minutes for medium (adjust time by 1–2 minutes for rarer or more well-done).

If making cheeseburgers, place a slice of cheese on each patty about 30–60 seconds before removing from the pan. Cover the pan briefly with a lid or foil to help the cheese melt, about 30–60 seconds.

Transfer cooked patties to a plate and let rest for 2 minutes while you toast buns and assemble.

While patties cook or just after they finish, spread softened butter (or brush oil) on the cut sides of each bun.

Place buns, cut side down, in a clean skillet or on a griddle over medium heat. Toast until golden and slightly crisp, about 1 to 2 minutes. Remove from heat.

Prepare toppings while patties rest: place a leaf of lettuce on the bottom half of each toasted bun, top with two tomato slices and two onion slices per burger. Add pickles if using.

Spread ketchup, mustard, and/or mayonnaise on the top bun as desired.

Place the rested patty (cheese-side up if used) on the prepared bottom bun with lettuce and tomato. Top with the dressed top bun.

Serve immediately with fries or your preferred side.