General Patton Cheeseburger Recipe

Prepare meat

Combine ground chuck and ground brisket (if using) in a large bowl. Sprinkle salt, pepper and Worcestershire sauce over the meat. Gently fold ingredients together with your hands 8–10 times until just combined — do not overwork.

Form patties

Divide beef into four equal portions (about 6 oz each). Shape each portion into a loose ball, then flatten into 3/4-inch–thick patties about 3.5–4 inches wide, making a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Heat cooking surface

Preheat a cast-iron skillet or heavy griddle over medium-high heat for 5 minutes, or prepare a grill to medium-high (400–450°F / 200–230°C). Lightly brush the surface with neutral oil.

Cook patties

Place patties on the hot surface. Cook without moving for 3–4 minutes until a brown crust forms on the bottom. Flip once and cook another 3 minutes for medium (adjust 1–2 minutes for rarer or longer for more well-done). During the last 30–45 seconds of cooking, place one slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Rest

Transfer patties to a plate and rest 3 minutes to allow juices to redistribute.

Toast buns: While patties rest, spread softened butter on cut sides of each bun. Place buns butter-side down on the hot skillet or grill for 30–60 seconds until golden and lightly crisp.

Assemble spread: In a small bowl, mix mayonnaise, yellow mustard and ketchup until combined. Taste and adjust amounts to preference. Reserve for assembling.

Arrange toppings: Lay out lettuce leaves on bottom buns, followed by tomato slice, a cooked cheeseburger patty, red onion rings and pickles. Add optional bacon or jalapeños/hot sauce now if using.

Finish: Spread the prepared mayo-mustard-ketchup mixture on the top bun and place it on the assembled burger. Press lightly to secure.

Serve: Serve immediately while hot with your choice of sides (fries, coleslaw, potato salad).