Hamburger With Cheese Recipe

Form the patties

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper, and Worcestershire sauce (if using) over the meat. Gently mix with your hands just until combined — avoid overworking. Divide the meat into 4 equal portions (about 4 oz each). Form each portion into a patty roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill over medium-high heat. Add the vegetable oil to the skillet and let it heat until shimmering. If using a grill, oil the grates lightly.

Cook the patties

Place the patties on the hot skillet or grill. Cook without pressing for 3–4 minutes on the first side until a brown crust forms. Flip the patties and cook 3 minutes on the second side for medium doneness. For medium-well, cook 4 minutes on the second side. Adjust time for desired doneness.

Add cheese

About 1 minute before the patties are done, place a slice of cheddar cheese on each patty. Cover the skillet with a lid or close the grill lid to melt the cheese for about 30–60 seconds until melted.

While the patties cook, split the hamburger buns and lightly butter the cut sides with the softened butter.

Place the buns, buttered side down, on the skillet or grill for about 1 minute until golden and toasted. Remove and keep warm.

Prepare the toppings: wash and dry lettuce leaves, slice the tomato and red onion into thin rings, and have pickles ready.

Assemble the burgers: spread mayonnaise, ketchup, and/or mustard on the buns as desired. Place a lettuce leaf on the bottom bun, add the cheese-topped patty, then tomato, onion, and pickles. Top with the bun crown and serve immediately.