Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into thick patties about 3/4 to 1 inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow 1/2-inch indentation in the center of each patty to reduce puffing while cooking.

Season both sides of each patty evenly with coarse salt, freshly ground black pepper, and 1 tsp Worcestershire sauce per patty (or divide the 1 tsp between both). Set patties on a plate and let rest at room temperature for 10 minutes while you prepare other components.

Sauce

Make the burger sauce: in a small bowl combine 1/4 cup mayonnaise, 1 tsp yellow mustard, 1 tsp ketchup, 1/4 tsp smoked paprika and 1/4 tsp hot sauce (optional). Whisk until smooth. Taste and adjust seasoning; set in refrigerator until ready to assemble.

Toppings

Prepare toppings: wash and dry lettuce leaves. Slice tomato into 4 even slices. Cut red onion into 4 rings. Lay out 6 pickle slices. Remove smoked cheddar slices from fridge so they come closer to room temperature for better melting.

Cook the bacon: heat a skillet over medium heat (or use an oven). Add the 4 slices of streaky bacon in a single layer and cook until crisp, turning occasionally, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain. If using oven, bake at 400°F (200°C) on a rack for 12–16 minutes until crisp.

Toast the buns: spread about 1 tablespoon butter on the cut face of each bun half. In a medium skillet over medium heat (or on a griddle), toast the buttered cut sides until golden brown, about 1–2 minutes. Keep toasted buns warm.

Cooking & Assembly

Cook the patties: heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering and just smoking, add the patties. Cook without disturbing for 3–4 minutes to develop a good crust.

Flip and finish: flip each patty and immediately place one smoked cheddar slice on each patty. Reduce heat to medium-low, cover the pan with a lid or a metal bowl (or use the cheese melting cover) to help the cheese melt. Continue cooking 3–5 minutes, until the internal temperature reaches 160°F (71°C) for a well-done thick patty, or 140–145°F (60–63°C) if you prefer medium (adjust time accordingly).

Rest the patties: remove patties to a plate and let rest 2 minutes. This allows juices to redistribute and the cheese to set slightly.

Assemble each burger: spread about 1–2 tablespoons of the prepared sauce on the bottom bun. Place a lettuce leaf on the sauce, add the cheddar-topped patty, then stack 2 slices of tomato, 2 rings of red onion, 3 pickle slices and 2 slices of crisp bacon. Spread a little sauce on the top bun and close the burger.

Serve immediately with your choice of sides (fries, chips, salad). Cut in half if desired.