Hamburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a round patty about 3/4 to 1 inch thick, handling the meat as little as possible to avoid compacting. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly and prevents puffing.

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, sprinkle about 1/2 tablespoon Worcestershire sauce per patty or mix it lightly into the meat before forming patties.

Heat a skillet or griddle over medium heat. Spread the softened butter evenly on the cut sides of the hamburger buns. Place buns cut-side down on the skillet and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Increase heat to medium-high and add 1 teaspoon neutral oil to the skillet. When the oil is hot and shimmering, add the patties. Cook without moving until a browned crust forms, about 3–4 minutes.

Flip the patties and cook the second side for 3–4 minutes for medium (internal temperature ~160°F / 71°C for well-done; adjust time slightly for rarer preferences). In the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the skillet with a lid or tent with foil to melt the cheese, about 30–45 seconds.

Remove patties from the skillet and let rest on a plate for 2 minutes to redistribute juices.

Spread mayonnaise on the bottom bun, and ketchup and mustard on the top bun (or apply to taste).

Place a lettuce leaf on the bottom bun, then the cheeseburger patty. Top with a tomato slice, a few rings of red onion, and pickle slices. Finish with the top bun.

Serve immediately while hot. Optionally serve with fries or a side salad.