Classic Cheeseburger Recipe

Form the patties

Place the ground beef in a mixing bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently fold the mixture with your hands or a spatula until combined — do not overwork. Divide into two equal portions (about 8 oz each) and loosely shape into round patties about 3/4 to 1 inch thick and slightly wider than the buns. Use your thumb to make a shallow dimple in the center of each patty to prevent doming while cooking.

Preheat cooking surface

Heat a heavy skillet or cast-iron pan over medium-high heat, or preheat a grill to medium-high (about 400°F / 200°C). Lightly brush the pan or grill grates with the neutral oil to prevent sticking.

Cook the patties

When the pan is hot and shimmering, place the patties in the pan (or on the grill), dimple-side up. Cook without pressing for 3 to 4 minutes to develop a brown crust. Flip once and cook another 3 minutes for medium-rare to medium; cook 1 to 2 minutes longer per side for more doneness. During the last 60 seconds of cooking, place one slice of cheese on each patty and cover the pan (or close the grill lid) to melt the cheese.

While the patties cook, spread the softened butter evenly on the cut sides of the buns. Place buns buttered-side down on a separate hot pan, griddle, or grill for about 1 to 2 minutes, until golden brown and toasted. Keep warm until assembly.

Assemble condiments: spread mayonnaise on the bottom bun, and a thin swipe of ketchup and mustard on the top bun (or to taste). Place a lettuce leaf on the bottom bun to create a moisture barrier.

Layer tomato slice(s) and a few red onion rings on top of the lettuce, followed by the cheesy burger patty. Add dill pickle slices on the patty (or on the top bun if preferred). Close with the top bun and press gently to set.

Serve immediately with fries or a side salad.