Cheeseburger Recipe

Form the Patties

Divide the ground beef into 4 equal portions (about 4 oz each). Lightly form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to prevent puffing while cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or mix 1 tablespoon Worcestershire sauce into the outside of each patty or into the meat before forming.

Cook the Patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and the pan is hot, add the patties leaving space between them. Cook without moving for 3-4 minutes until a deep brown crust forms on the bottom. Flip and cook the second side for 2-3 minutes for medium doneness. For well-done, cook an extra 1-2 minutes.

Melt the Cheese

Reduce heat to medium-low. Place one slice of cheese on each cooked patty, cover the pan with a lid or a sheet pan for 30-60 seconds to help the cheese melt evenly.

Toast the Buns

While the patties finish, spread softened butter evenly on the cut sides of the 4 buns. Place buns, cut-side down, in a separate dry skillet over medium heat or on a griddle and toast for 1-2 minutes until golden and lightly crisp. Remove from heat.

Assemble Burgers

Place a toasted bottom bun on a plate, add a lettuce leaf (if using), then the cheeseburger patty. Top with a slice of tomato, a few onion rings and pickle slices as desired. Spread ketchup and mustard on the top bun (or on the bottom bun if preferred) and place it on top. Repeat for remaining burgers.

Serve

Serve the cheeseburgers immediately while hot, with any preferred sides (fries, chips, salad).

Prepare toppings while the patties cook: wash and dry lettuce, slice tomato and onion, and place pickles in a small dish. Offer condiments (ketchup and mustard) for guests to add to taste.