Cheeseburger Recipe

Form and season patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently shape each portion into a patty about 3.5 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent dome-up while cooking. Season both sides of each patty with about 1/4 tsp kosher salt and a pinch of black pepper. Sprinkle the Worcestershire sauce evenly across the patties and gently press to incorporate.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without overcrowding—work in batches if necessary. Cook undisturbed 3 minutes on the first side to develop a brown crust. Flip once and cook 2–3 minutes more for medium doneness. During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan briefly with a lid to melt the cheese. Remove patties to a plate and let rest 2 minutes.

While patties cook, split the sift rolls or buns. Spread about 1/2 teaspoon softened butter on the cut side of each bun. Toast buttered buns in a separate skillet or on a griddle over medium heat, cut-side down, until golden and lightly crisp, 1–2 minutes. Keep toasted buns warm.

Prepare toppings: Slice the tomato into four 1/4-inch thick rounds. Peel and thinly slice the red onion into rings; separate rings if desired. Pat lettuce leaves dry and trim if too large. Have pickles ready if using.

Spread mayonnaise, ketchup, and mustard on the bun halves as desired. A classic build is mayo on the top bun and ketchup/mustard on the bottom bun, but adjust to taste.

Place the bottom toasted bun on a plate. Add condiments as chosen. Put a lettuce leaf on the bun, then place the cheese-topped patty. Add a tomato slice, a few onion rings, and pickles if using. Top with the buttered toasted top bun.

Serve each cheeseburger with the chosen side: cook frozen french fries according to package instructions (bake or fry until golden) or portion 1 cup mixed greens per burger, dress lightly with vinaigrette and serve on the side. Serve immediately while hot.