Cheeseburger Recipe

Portion and shape

Divide the 1 lb of fresh ground chuck into two equal portions (~8 oz each). Gently form each portion into a loose ball, then press into a patty about 3/4 inch thick and 4 inches in diameter. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to keep it from bulging while cooking.

Seasoning

Just before cooking, season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook

Heat a heavy skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When oil shimmers, place patties on the skillet (do not overcrowd). Cook for 3-4 minutes on the first side without moving to develop a crust. Flip the patties and cook 2-3 minutes on the second side for medium doneness. During the last 30-45 seconds of cooking, lay 1 slice of American cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese.

While patties are resting, split the buns and spread 1/2 tbs softened butter on the cut sides. Toast the buns, cut-side down, in a clean skillet over medium heat for 1-2 minutes until golden and lightly crisp. Remove from heat.

Spread 1 tbs mayonnaise on the top bun, 1 tbs mayonnaise or 1/2 tbs on the bottom if you prefer more balance. Spread 1 tbs ketchup on the bottom bun and 1 tbs yellow mustard on the top bun (or apply as desired) so both buns are dressed.

Assemble the burger: place the bottom bun (ketchup applied) on a plate. Add 1 lettuce leaf, then the cheese-topped patty, 3 tomato slices, 3 red onion slices, and 3 pickle slices. Top with the top bun (mayonnaise and mustard applied). Repeat for the second burger.

Serve immediately while hot. Optionally serve with fries or chips.