Cheeseburger Recipe

Form and season

Divide the 1 lb ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a patty about 3.5–4 inches (9–10 cm) diameter and approximately 3/4" thick. Do not overwork the meat; press a slight dimple in the center of each patty with your thumb to prevent doming during cooking. Sprinkle both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or mist each patty with the vegetable oil and season the top with 1/4 tsp Worcestershire sauce per patty (total 1 tsp distributed).

Butter and toast

Split the 4 buns and spread softened unsalted butter evenly on cut sides (about 1/2 tbs per bun). Heat a large skillet or griddle over medium heat. Place buns cut-side down on the dry skillet and toast until golden and slightly crisp, about 60–90 seconds. Remove and keep warm.

Pan-sear

Increase skillet or griddle heat to medium-high. Add 1 tbs vegetable oil and heat until shimmering. Place patties in the skillet leaving space between them. Cook without moving until a deep brown crust forms, about 3–4 minutes.

Flip and finish

Flip patties and cook the second side 2–3 minutes for medium (internal about 145–155°F / 63–68°C). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese, about 30–45 seconds. Adjust time if you prefer different doneness.

Condiments

Spread about 1 tbs mayonnaise on the bottom half of each toasted bun. On the top bun spread about 1 tbs ketchup and 1/2 tbs mustard (or distribute as preferred).

Layer

On each mayo-coated bottom bun place a lettuce leaf, then the cheeseburger patty (cheese side up). Add a slice of tomato, a few red onion rings (about 2–3), and 2–3 pickle slices. Top with the ketchup/mustard-coated bun.

Serve hot with fries or chips. Provide extra ketchup, mustard, or hot sauce to taste.

Ground beef should be cooked to at least 160°F (71°C) for well-done; medium results in around 145–155°F. Use an instant-read thermometer if unsure. Rest cooked patties 2 minutes before serving to allow juices to redistribute. Leftovers should be refrigerated within 2 hours.