Classic Hamburger Recipe

Prepare meat

Divide the ground beef into 2 equal portions (about 8 oz / 225 g each). Gently form each portion into a round patty about 3/4-inch thick and slightly wider than your bun. Handle the meat as little as possible to keep the patties tender. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, brush or sprinkle Worcestershire sauce lightly on the exterior of each patty.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3 minutes. Add the neutral oil and spread to coat. Place patties in the pan (do not overcrowd). For medium-rare to medium, cook undisturbed 3-4 minutes on the first side until a brown crust forms. Flip once and cook 3-4 minutes more for medium. During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan with a lid (or a large metal bowl) to melt the cheese. Internal temperature target: 130-135°F (medium-rare) or 140-145°F (medium).

Rest

Transfer cooked patties to a plate and let rest 3 minutes. Resting allows juices to redistribute and prevents the bun from getting soggy.

Toast buns

While the patties rest, spread butter on the cut sides of the buns. In a separate large skillet or the same pan wiped clean, toast the buns cut-side down over medium heat until golden and crisp, about 1-2 minutes. Remove from heat.

Prepare condiments

If desired, mix mayonnaise, ketchup, and mustard together lightly or spread each directly on buns: spread mayonnaise on the bottom bun, and ketchup and mustard on the top bun according to taste.

Assemble burgers

Place a lettuce leaf on the bottom bun, followed by the cheese-topped patty. Top the patty with tomato slices, red onion rings, and dill pickle slices. Cover with the top bun and press gently to secure.

Serve

Serve immediately while hot with fries, chips, or a side salad.