Cheeseburger Recipe

Combine and form

Place the ground beef in a large bowl. Sprinkle with salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a fork until just combined — do not overwork the meat. Divide into 4 equal portions (about 4 oz each if using 1 lb total) and form into patties about 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to prevent puffing while cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tsp vegetable oil, spreading to coat. When shimmering, place the patties on the hot surface leaving space between them. Cook undisturbed for 3 minutes to develop a crust. Flip once and cook another 2-3 minutes for medium (adjust +/- 1-2 minutes for desired doneness). In the final 1 minute of cooking, place a slice of American cheese on each patty and cover the pan with a lid or tent with foil to melt the cheese. Remove patties and let rest 2 minutes.

Prepare buns

While patties cook, split the buns and spread the softened butter evenly on the cut sides. Place buns butter-side down on a separate skillet over medium heat (or on the heated griddle alongside patties if space allows). Toast until golden brown, about 1-2 minutes. Remove and keep warm.

Prep vegetables

Thinly slice the red onion into rings to equal about 1/4 cup. Slice the tomato into 4 even slices (about 1/2 cup total). Rinse and pat the iceberg lettuce, then chop or tear into leaves to make about 1/2 cup. Have the dill pickle slices ready. Arrange toppings so each burger can be assembled quickly after patties rest.

Mix or portion condiments: spread 1/2 tablespoon mayonnaise on the bottom half of each toasted bun, then spread 1/2 tablespoon ketchup and a small smear (about 1/4 teaspoon) of mustard on the top half, or adjust to taste.

Assemble cheeseburgers: Place a mayo-spread bottom bun on a plate, add a small handful of lettuce, place the hot cheeseburger patty on top, add a tomato slice, a couple rings of red onion, and 2 pickle slices. Cap with the mustard-ketchup spread top bun.

Serve immediately while hot with optional fries or chips.