Classic Burger 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 3/4-inch thick and roughly the diameter of the buns. Do not overwork the meat; handle lightly to keep patties tender.

Make a shallow dimple in the center of each patty with your thumb — this prevents excessive doming during cooking.

Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, lightly brush or mix 1 tsp Worcestershire sauce into the top of each patty for extra flavor.

Heat a griddle or heavy skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat.

Toast buns

While the pan heats, spread 1/2 tbsp softened butter on the cut side of each bun. Place buns, buttered side down, on the hot pan for 1–2 minutes until golden and lightly crisp. Remove and keep warm.

If adding cheese: during the final 30–60 seconds of cooking the patties (see next section), place 1 slice of American cheese on each patty, cover briefly or remove pan from direct heat to allow cheese to melt.

Place the seasoned patties on the hot pan, leaving space between them. Cook undisturbed for 3–4 minutes to form a browned crust.

Flip the patties and cook for another 3 minutes for medium doneness (internal ~160°F/71°C for ground beef). Adjust time: 2–3 minutes second side for medium-rare to medium (note: recommended to cook ground beef to 160°F for safety).

If using cheese, add slices as directed in the Buns & Cheese section so they melt over the patties.

Cook bacon (if using)

In a separate skillet over medium heat, lay 4 bacon slices in a single layer. Cook 3–5 minutes per side until crisp to your preference. Transfer to a paper towel-lined plate to drain. Alternatively bake bacon at 400°F (200°C) for 12–15 minutes on a foil-lined sheet for evenly cooked strips.

Assemble fresh toppings: separate 2 lettuce leaves, wash and dry; slice tomato and onion thinly; set out 8 pickle slices.

Spread 1 tbsp mayonnaise evenly on the bottom half of each toasted bun. On the top half, spread 1 tbsp ketchup and 1/2 tsp mustard (or spread condiments on whichever side you prefer).

Place the cooked cheeseburger patty on the mayo-coated bottom bun. Top the patty with 2 bacon slices if using, followed by 2 tomato slices, 4 pickle slices, a few rings of red onion (about 2 tablespoons by volume), and 1 lettuce leaf.

Cap with the toasted top bun, press gently, and serve immediately.

Slice in half if desired and serve hot with fries or a side salad. Adjust salt and pepper to taste. Cheese add-on is priced per menu note; bacon add-on priced separately.