Cheese Burger* Recipe

Form the patties

Divide the ground beef into two equal portions (about 8 oz/225 g each). Gently form each portion into a loose ball and then flatten to a patty about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat — handle it gently so patties stay tender.

Season

Lightly brush or rub each patty with the vegetable oil to help sear. Season both sides evenly with kosher salt, freshly ground black pepper, and a small sprinkle of Worcestershire sauce on one side only.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until hot. Place the patties into the pan (work in batches if needed). Cook without pressing for 3–4 minutes on the first side, until a brown crust forms. Flip and cook the second side 2–3 minutes for medium, or longer to your desired doneness.

Add cheese

About 1 minute before the patties are done, place one slice of cheddar cheese on each patty. Cover the pan briefly (30–60 seconds) or place a lid to help the cheese melt evenly. Remove patties from the pan and let rest on a plate for 2 minutes.

Toast the buns

While the patties cook or during their brief rest, spread softened butter on the cut sides of the buns. Toast the buns in a clean skillet or on a griddle over medium heat, buttered side down, until golden and lightly crisp, about 1–2 minutes.

Assemble the burgers: Place the bottom bun on a plate, add lettuce if using, then the cheddar-topped patty. Add tomato slices, red onion rings, and pickles as desired. Spread ketchup and mustard on the top bun (or apply to the bottom if preferred). Close the burger with the top bun and serve immediately.

Serve suggestions: Serve the cheeseburgers hot with fries, chips, or a simple salad. Leftover patties can be refrigerated and enjoyed within 2 days.