Cheeseburger Recipe

Mix and form

Place ground beef into a bowl. Add salt, black pepper, Worcestershire sauce, and garlic powder. Gently mix with your hands or a fork until just combined — do not overwork. Divide mixture into 2 equal portions and form each into a patty about 3/4-inch thick and slightly wider than your buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to help prevent doming during cooking.

Chill (optional)

If time allows, place patties on a plate, cover, and chill in the refrigerator for 15–20 minutes to help them hold together while cooking.

Heat a large skillet or cast-iron pan over medium-high heat. Add vegetable oil and swirl to coat. When the oil is shimmering, add the patties. Cook undisturbed for 3–4 minutes to develop a crust. Flip patties and immediately place a cheddar slice on each patty. Continue cooking for another 3–4 minutes for medium doneness (internal temperature ~ 145–155°F / 63–68°C). Adjust time for preferred doneness. Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties rest, halve the burger buns. Spread butter on the cut sides. In the same skillet used for the patties (reduce heat to medium), place buns cut-side down and toast for 1–2 minutes until golden and slightly crisp. Remove and keep warm.

In a small bowl combine mayonnaise, ketchup, and mustard. Stir until smooth. Adjust to taste.

Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion. If using, pat pickles dry with a paper towel. Tear or wash lettuce leaves and pat dry.

In a small bowl, season the cottage cheese with chopped chives, lemon juice, and freshly ground black pepper. Stir gently and taste; add a pinch of salt if desired. This seasoned cottage cheese will be used in place of or alongside traditional cheese/toppings for a fresh contrast.

Spread about half of the prepared mayo-ketchup-mustard sauce on the bottom bun. Place a lettuce leaf on the sauce to act as a moisture barrier. Set the rested cheeseburger patty (with melted cheddar) on the lettuce.

Top the patty with a tablespoon to 2 tablespoons of seasoned cottage cheese (spread gently so it stays on the burger), then place a tomato slice, a few onion rings, and pickles if using.

Spread the remaining sauce on the top bun and place it over the toppings. Press gently to compact, then serve immediately.

Serve the cheeseburgers hot with fries, a side salad, or additional cottage cheese on the side. Leftover patties can be refrigerated for up to 3 days. Cottage cheese topping is best used fresh.