Hamburger Recipe

Prepare and shape

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce if using. Gently combine with your hands or a spatula—do not overwork the meat. Divide into 2 equal portions (about 8 ounces each) and form loose patties about 3/4 inch thick and slightly wider than the buns. Make a shallow thumb indentation in the center of each patty to help them cook flat.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat. Place the patties in the pan, leaving space between them. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook an additional 3 minutes for medium (adjust time ±1-2 minutes for desired doneness). During the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the pan (or use a lid) to melt the cheese.

Rest

Transfer cooked patties to a plate and let rest for 2 minutes while you prepare buns and assemble. Resting helps redistribute juices.

While patties cook or during resting, butter the cut sides of the buns evenly. Place buns butter-side down on the skillet or a separate pan over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove from heat.

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or apply to taste). On the bottom bun, place lettuce, then the hot patty with melted cheese, followed by tomato slices, red onion rings, and pickles. Close with the top bun.

Serve immediately with optional fries or a side salad.