Cheeseburger Recipe

Prepare Patties

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Gently form each portion into a patty about 3/4–1 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce bulging as they cook.

Season

Sprinkle about 1/4 tsp salt and a pinch of black pepper on both sides of each patty. If using, brush or mix 1 tsp Worcestershire sauce into the surface of the patties for extra flavor.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (2–3 minutes). Add 1 tsp oil or a small amount of butter to coat the pan. Place patties in the pan without crowding. Cook until a brown crust forms, about 3–4 minutes. Flip and cook the other side 2–3 minutes for medium (adjust time for desired doneness).

Melt Cheese

About 30–60 seconds before the patties are done, place a cheese slice on each patty. Cover the pan with a lid for 30–60 seconds to help the cheese melt. Remove patties and transfer to a plate to rest for 2 minutes.

Toast Buns

Spread softened butter (about 1/2 tsp per bun half) or brush with oil on the cut sides of buns. In a clean skillet set to medium or on the same pan briefly, toast the cut sides until golden and slightly crisp, about 1 minute.

Assemble Burgers

On the bottom half of each bun spread desired condiments (ketchup, mustard, mayo). Place lettuce leaf, cheese-topped patty, tomato slice, onion rings, and pickles. Top with the bun crown. Serve immediately.

Arrange ketchup (about 2 tbsp per burger) in a small ramekin or squeeze directly onto burgers when assembling. Lay out sliced tomato, onion, lettuce, and pickles so diners can customize.

Oven-Baked Fries (recommended)

Preheat oven to 425°F (220°C). Cut potatoes into 1/4–1/2 inch sticks. Soak in cold water for 20 minutes to remove excess starch, then drain and pat very dry. Toss with 1–2 tbsp oil and spread in a single layer on a parchment-lined baking sheet. Bake 20–30 minutes, flipping once halfway, until golden and crisp. Season with salt immediately after baking.

Pan-Fried / Shallow Fry

Heat 1/4–1/2 inch oil in a large skillet over medium-high heat. Add potato sticks in batches (do not overcrowd). Fry, turning occasionally, until golden and cooked through, about 6–8 minutes per batch. Drain on paper towels and season with salt.

Rinse and dry all vegetables. Cut cucumber into sticks and leave cherry tomatoes whole. Arrange baby carrots, cucumber sticks, and cherry tomatoes on a platter with a small bowl of ranch or yogurt dip for serving.