Cheeseburgers Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3.5–4 inches wide and roughly 3/4 inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the patties leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover the pan briefly to melt the cheese.

Toast buns

While the patties finish, spread about 1/2 teaspoon softened butter on the cut sides of each bun. Place buns buttered-side down in a clean skillet or on a griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and keep warm.

If you prefer, you can melt extra cheese on the patties under a broiler for 30–60 seconds instead of covering in the skillet.

Prepare lettuce and tomato

Pat the lettuce leaves dry and set aside. Slice the tomato into 1/4-inch thick slices. Reserve 1 tomato slice per burger (you may have extras).

Prepare onion and pickles

Peel and thinly slice the onion into rings. Separate into individual rings. Have two pickle slices ready per burger.

Spread mayo

Evenly spread about 1 tablespoon of mayonnaise on the top bun of each burger (adjust to taste).

Assemble cheeseburgers

Place the toasted bottom bun on a plate. Add a lettuce leaf, then the cheese-topped burger patty, a tomato slice, 2–3 onion rings (to taste), and two pickle slices. Spread mayonnaise on the top bun and place it over the toppings.

Serve immediately while the patties are hot. Provide extra condiments (ketchup, mustard) at the table if desired.