Cheeseburger Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz / 110 g each). Gently form each portion into a loose ball and then flatten into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow 1/2 inch dimple into the center of each patty with your thumb to reduce dome formation while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or sprinkle Worcestershire sauce lightly on each patty.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook without moving for 3 minutes to develop a brown crust.

Flip the patties and cook for another 2 minutes for medium-rare to medium. Adjust time +/- 1–2 minutes for desired doneness. In the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid or tent with foil to melt cheese quickly.

Transfer cooked patties to a plate and let rest 2 minutes while finishing buns and toppings.

While patties cook (or immediately after), split buns and spread softened butter on cut sides. Place buns buttered-side down on a clean skillet or griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Slice the tomato into 1/4 inch rounds. Thinly slice the red onion into rings. If using whole lettuce, wash and pat dry; use small leaves or shred to make about 1 cup. Lay out pickle slices.

Assemble burgers: Spread about 1/2 tablespoon mayonnaise on the bun bottoms, then add lettuce, a cooked cheeseburger patty (cheese side up), 1–2 tomato slices, 2–3 onion rings, and 2 pickle slices. Spread a little ketchup (about 1/2 tablespoon) and mustard (about 1/4 teaspoon) on the top bun and place over the burger.

Measure and combine condiments as listed. Adjust amounts on individual burgers to taste. Keep extra condiments available for serving.

Serve immediately while patties and buns are hot, with optional fries or a side salad.