Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, handling the meat as little as possible to avoid compacting. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly and prevents doming.

Season both sides of each patty with kosher salt and freshly ground black pepper (about 1 tsp salt and 1/2 tsp pepper total). If using, sprinkle 1/2 tbs Worcestershire sauce on each patty or mix it into the meat before forming for extra flavor.

Prepare buns

Halve the 2 burger buns. Spread about 1/2 tbs softened butter on the cut side of each half. Heat a skillet or griddle over medium heat and toast the buns, buttered-side down, until golden and crisp, about 1–2 minutes. Remove and keep warm.

Add cheese

When the burgers are nearly done (see cooking step), place one slice of American cheese on each patty, cover the pan or close the grill lid for 30–45 seconds to melt the cheese evenly.

Prepare toppings

Wash and dry lettuce. Slice the tomato into 1/4-inch rounds and thinly slice the red onion if using. Arrange 4 pickle slices for assembly. Mix or portion condiments: 2 tsp ketchup, 1 tsp mustard, and 1 tbs mayonnaise (adjust to taste).

Assemble burger: Spread mayonnaise on the top bun (or bottom, per preference). Place the cheesy patty on the bottom bun, add a tomato slice, lettuce, pickles, and onion. Drizzle ketchup and mustard over the toppings or spread on the bun. Finish with the top bun and press lightly to set.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tsp neutral oil, or lightly oil/grill with nonstick spray. When the pan is shimmering, add the patties. Cook undisturbed 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes for medium-rare to medium (internal temp around 130–135°F/54–57°C). For medium-well, cook an additional 1–2 minutes per side. Add cheese as directed in the Buns & Cheese section and rest the burgers 1–2 minutes after cooking.

If cooking on an outdoor grill, preheat to medium-high (about 400°F/204°C), oil the grates, and follow the same cooking times. Use a meat thermometer if precise doneness is desired.

Place the assembled cheeseburgers on a plate and serve immediately with desired sides (fries, chips, or a simple salad). The recipe yields two handheld cheeseburgers.