Burgers Recipe

Divide and shape

Divide the 1 lb ground beef into 4 even portions (about 4 oz / 113 g each). Gently form each portion into a patty about 3.5 inches (9 cm) wide and roughly 3/4 inch (2 cm) thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Sprinkle the Worcestershire sauce over the top of each patty or fold it gently into the meat before shaping if you prefer.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan (do not crowd). Cook undisturbed 3 to 4 minutes on the first side for medium doneness. Flip once and immediately add a slice of cheddar to each patty if using. Cook another 3 to 4 minutes until the internal temperature reaches 160°F (71°C) for medium-well to well-done, or 145°F (63°C) with a 3-minute rest for medium-rare (adjust times as needed). Remove patties to a plate and tent with foil for 3 minutes to rest.

Prep buns and vegetables

While the patties cook, split the burger buns and lightly butter the cut sides with about 1/2 teaspoon softened butter each. Toast the buns in a separate skillet over medium heat or in the oven under the broiler until golden, about 1 to 2 minutes, watching closely to prevent burning. Meanwhile, slice the tomato and red onion, and wash and dry lettuce leaves.

Prepare condiments

Place ketchup, mustard and mayonnaise in small bowls or spread directly on buns to taste. If using optional hot sauce, mix a few drops into the mayo for a quick spicy mayo.

Assemble burgers

On the bottom bun, place a lettuce leaf to catch juices, then the rested cheeseburger patty. Top the patty with 2 pickle slices, a tomato slice, and a few rings of red onion. Spread ketchup and mustard on the top bun (or apply to taste), then cap the burger. Serve immediately while hot.

If you opted to use garlic powder, smoked paprika, or hot sauce, mix the garlic powder and smoked paprika into the ground beef before shaping (use the 1/4 tsp measurements) for a subtle smoky-garlic note. Add hot sauce to the mayo or directly into the meat for heat. Adjust seasoning amounts to taste.