Place the ground beef in a bowl. Add Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a fork just until combined — do not overwork the meat or patties will be tough.

Form patties

Divide the meat into two equal portions (~8 oz each). Lightly form each portion into a patty about 3/4 to 1 inch thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Rest patties

Place patties on a plate, cover loosely with plastic wrap, and refrigerate for 15–30 minutes if you have time. This helps them hold together when cooking.

Preheat cooking surface

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until very hot (2–4 minutes). If using a skillet, add 1 tsp neutral oil and spread to coat the surface.

Cook patties

Place patties on the hot surface. Cook without moving for 3–4 minutes to form a brown crust. Flip once and cook 3 minutes more for medium (adjust time 2–3 minutes for rare or 4–5 minutes for medium-well). In the last minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Toppings & Assembly

Toast buns

While patties cook, lightly butter the cut faces of the buns. Toast them face down in a separate skillet over medium heat or on the grill until golden, about 1–2 minutes. Remove and keep warm.

Prep vegetables and condiments

If using, sprinkle tomato slices with the optional 1/4 tsp salt to season. Lay out lettuce leaves, tomato slices, onion rings, and pickles. In a small bowl, mix mayonnaise, mustard, and ketchup until combined for an easy burger sauce.

Assemble burgers

Spread the burger sauce on both toasted bun halves (about 1 tbsp on the bottom, 1 tbsp on the top). Place lettuce on the bottom bun, then the cheeseburger patty, 2 tomato slices, onion rings, and pickles. Close with the top bun and press gently.

Serve

Serve immediately while hot with fries, chips, or a side salad.

Optional Seasoning

If using smoked paprika or chili powder, sprinkle a light pinch on each patty after flipping for a subtle smoky or spicy note.