Juicy Burger Recipe

Form and season patties

Place the ground beef in a bowl. Add Worcestershire sauce and gently mix just until combined (do not overwork). Divide into four 4-ounce portions (or two larger patties if using fewer buns). Lightly form each portion into a loose ball, then flatten into a patty about 3/4 inch thick and about 1/2 inch larger than the bun to account for shrinkage. Using your thumb, press a shallow dimple in the center of each patty to keep it from puffing.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Sprinkle the salt evenly — salting too early draws moisture out, so do it immediately prior to grilling or searing.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until shimmering (about 3–5 minutes). Add 1 teaspoon vegetable oil and swirl to coat. Place patties in the hot pan leaving space between them. Cook without moving for 3 minutes to develop a brown crust. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan (or tent with foil) to melt the cheese. Remove patties to a plate and let rest for 3 minutes; add a small pat of softened butter on top of each if desired for extra juiciness.

While patties rest, make the burger sauce. In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, smoked paprika, and lemon juice. Whisk until smooth, taste, and adjust seasoning (add a pinch of salt or a few drops of lemon if needed). Keep at room temperature until assembling.

Prepare vegetables

Thinly slice the red onion into rings and separate. Slice the tomato into 4 even slices. Rinse and dry lettuce leaves. Arrange pickles for assembly.

Toast buns

Split the buns and spread a thin layer of butter on cut sides. In a clean skillet over medium heat, toast the buttered cut sides until golden brown, about 1–2 minutes. If using the same pan as the patties, wipe excess grease first. Sprinkle a light pinch of coarse sea salt on the toasted cut sides if you like a salty contrast.

Assemble burgers

Spread about 1 tablespoon of sauce on the bottom bun. Place a lettuce leaf, then the cheese-topped patty, a tomato slice, 2–3 onion rings (to taste), and two pickle slices. Spread a thin layer of sauce on the top bun and close. Press gently to compress the burger slightly so flavors meld.

Serve burgers immediately while hot with any extra sauce on the side. Pair with fries, a simple salad, or pickles. Leftover patties can be refrigerated for up to 2 days.