Place ground beef in a large bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the meat. Gently fold the seasonings into the beef with your hands or a spatula 8–10 times — do not overwork. Divide into 4 equal portions (about 4 oz each).

Form patties

Shape each portion into a round patty about 3/4" thick and slightly wider than the buns. Make a shallow 1/2"-wide dimple in the center of each patty with your thumb to reduce doming while cooking.

Cook the patties

Heat a heavy skillet or griddle over medium-high heat. Add vegetable oil and spread to coat. When shimmering, place patties in the pan leaving space between them. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). In the last 30–45 seconds, place a slice of cheddar on each patty, cover the pan with a lid or foil to melt the cheese. Transfer cooked patties to a plate and rest 2–3 minutes.

Buns & Cheese

Toast the buns

Heat a clean skillet or use the same griddle on medium. Spread softened butter on cut sides of buns. Place buns butter-side down in the skillet and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Toppings & Condiments

Prepare fresh toppings

While patties cook, separate lettuce leaves, slice tomato into four rounds, thinly slice the red onion, and set out pickle slices.

Assemble burgers

On the bottom bun spread 1 tsp mayonnaise (or to taste), add a lettuce leaf, then a slice of tomato, the cheddar-topped beef patty, 2 pickle slices, and a few rings of red onion. Spread 1 tsp ketchup and 1 tsp mustard on the top bun and place it over the burger. Repeat for remaining burgers.

Serve

Serve burgers immediately while hot with your choice of sides (fries, chips, salad).