The Classic Cheese Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and roughly the diameter of the buns. Avoid overworking the meat — press a slight dimple into the center of each patty with your thumb to help them cook flat.

Season

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

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add the vegetable oil, swirling to coat. When the pan is hot and shimmering, place the patties in the pan (do not crowd). Cook undisturbed for 3-4 minutes until a brown crust forms. Flip the patties and cook the other side 2-3 minutes for medium (adjust 1-2 minutes for desired doneness).

Melt cheeses

With about 1 minute remaining, reduce heat to medium-low, place one American cheese slice on each patty, sprinkle the shredded cheddar evenly over the top of the slices, then cover the pan with a lid or foil for 30-60 seconds to fully melt the cheese.

Prepare lettuce & tomato

While patties cook, wash and dry the lettuce leaves. Slice the tomato into 1/4-inch thick rounds. Pat dry to remove excess moisture to avoid a soggy bun.

Prepare mayo

Spread 1 tablespoon of mayonnaise on the bottom bun and 1 tablespoon on the top bun (or adjust to taste).

Toast buns

Lightly butter the cut sides of the buns with the softened butter. Place them butter-side down on the skillet or griddle used to cook the patties over medium heat and toast 1-2 minutes until golden and crisp.

Assemble burgers

Place the bottom bun (mayo side up) on a plate. Add a lettuce leaf, then place a cheese-topped patty on top. Add a tomato slice, then top with the top bun (mayo side down). If making two burgers, divide ingredients between them.

Serve

Serve immediately while hot. Offer extra mayo or ketchup on the side if desired.