Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball and then flatten into patties about 3½–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat—light handling keeps patties tender. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Just before cooking, brush or rub 1 tsp vegetable oil lightly on both sides of each patty. Season both sides with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper evenly.

Cook patties

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot (about 3–5 minutes). Place the patties in the skillet and cook undisturbed for 3–4 minutes until a brown crust forms on the bottom. Flip once and cook 2–3 minutes more for medium (adjust time ±1 minute for doneness preference). In the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese for about 30 seconds.

Prepare buns

Split the 2 burger buns and spread about 1 tsp softened butter on the cut sides of each bun half.

Toast buns

After removing the patties from the skillet, wipe the pan quickly if there is excessive burnt residue but keep the fond. Return the skillet to medium heat and place the buttered cut sides of the buns face-down in the skillet. Toast until golden brown, about 1–2 minutes. Remove and set aside.

Prepare toppings while patties cook: wash and core the tomato, and slice into 4 even slices; separate and rinse iceberg lettuce leaves and pat dry, then tear or slice to make about 1 cup; peel and slice red onion into 4 rings; have 6 dill pickle slices ready. Arrange on a plate for assembly.

Make sauce

In a small bowl combine 2 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp sweet pickle relish, 1/4 tsp Worcestershire sauce, 1/8 tsp paprika (optional), 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Stir until smooth and taste; adjust seasoning if desired.

Spread sauce on buns: liberally spread the All The Way sauce on the bottom bun and a light smear on the top bun (or both on bottom if preferred).

Build the Cheeseburger "All The Way": Place the bottom bun (sauce side up). Add the cheese-topped hot patty directly on the sauce. Add 3 pickle slices on top of the patty, then 2 tomato slices, then the red onion rings, and a layer of shredded iceberg lettuce. Add the second cheese-topped patty on top of the first if making a double, or omit if single—this recipe makes two single patties; for a single burger use one patty. Top with additional sauce on the inside of the top bun if desired, cap the burger, and serve immediately.

Serving suggestion: Serve with fries, potato chips, or a dill pickle spear and enjoy while hot.