Cheeseburger Recipe

Divide and form

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Handle the meat as little as possible to avoid compacting. Create a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle about 1/4 tsp Worcestershire sauce on each side.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp vegetable oil and swirl to coat. Place the patties in the pan with space between them. Cook without moving for 3–4 minutes until a deep brown crust forms on the first side. Flip the patties and cook 2–3 minutes more for medium (adjust time ±1 minute for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar cheese on each patty and cover the pan briefly to melt the cheese.

Prepare buns

While the patties cook, spread the softened butter evenly on the cut sides of each bun. Toast the buns (buttered side down) in a second skillet over medium heat or in a toaster oven until golden and slightly crisp, 1–2 minutes. Remove and set aside.

Prepare condiments

Mix mayonnaise, ketchup, and mustard in a small bowl until combined. This will be the burger sauce. Taste and adjust proportions if desired.

Assemble burgers

Place the toasted bottom bun on a plate. Spread about 1 tbsp of the burger sauce on the bottom bun. Add a leaf of iceberg lettuce, two slices of tomato, and two slices of red onion. Place the hot cheeseburger patty on top of the vegetables. Top the patty with 3 dill pickle slices, more sauce on the top bun if desired (about 1 tbsp), then place the top bun. Repeat for the second burger.

Serve

Serve the cheeseburgers immediately while hot with optional sides (fries, chips, or a simple salad).