All-american Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a loose 3½-inch patty about 3/4-inch thick, making a slight indentation in the center with your thumb to prevent doming during cooking. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt (about 1 tsp total distributed among patties) and freshly ground black pepper (about 1 tsp total).

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Place patties on the hot surface and cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook 3 minutes more for medium, or longer to desired doneness.

Melt cheese

About 1 minute before the patties are done, place an American cheese slice (one per patty) on each burger. Cover the skillet with a lid or tent with foil for about 30–60 seconds to help the cheese melt.

Toast buns: While patties cook, split the 4 buns and brush cut sides lightly with a little oil or butter if desired. Place them cut-side down on the hot skillet or under a broiler for 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Prepare spread: Mix 4 tbs mayonnaise with 2 tsp yellow mustard in a small bowl. Spread about 1 tbs of this mixture on the bottom half of each toasted bun and a light smear on the top half if desired.

Prep vegetables: While burgers cook, wash and dry lettuce leaves. Slice the tomato into 4 even slices. Peel the red onion and cut into thin rings; separate into rounds.

Assemble burgers: Place a prepared bottom bun with spread on a plate. Top with a lettuce leaf, then the cheeseburger patty (cheese side up). Add one tomato slice, a few rings of red onion to taste, and 2 dill pickle slices. Cap with the top bun spread side down.

Serve: Serve immediately with fries or chips. Provide extra pickles or condiments at the table if desired.