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Ingredients
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Main Components
Bread & Toppings
Optional Sauce (Special Sauce)
Method
Main Components
- 1
Prepare patties
In a large bowl combine 1 lb ground beef, 1/2 cup finely diced yellow onion, 2 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tbsp Worcestershire sauce. Mix gently with your hands or a fork just until combined—do not overwork the meat. Divide into 4 equal portions and form into 3/4-inch thick patties, making a shallow dimple in the center of each with your thumb to prevent puffing while cooking.
- 2
Cook patties
Heat a large skillet or griddle over medium-high heat. When hot, add a thin film of oil or use a nonstick surface. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust 1–2 minutes for rarer or longer for well-done). During the last 1 minute of cooking, spoon 1 tbsp ketchup and 1 tsp mustard over each patty and sprinkle about 1/4 cup shredded cheddar across the patties or place cheese slices on each so they melt.
- 3
Rest patties
Transfer cooked patties to a plate and tent loosely with foil. Let rest 3–4 minutes to allow juices to redistribute and cheese to set slightly.
Bread & Toppings
- 4
- 5
Prep toppings
Wash and dry lettuce leaves. Slice the tomato into 4 even slices. Have 1/2 cup dill pickle slices ready. Arrange lettuce, tomato, and pickles for assembly.
- 6
Assemble burgers
Place a toasted bottom bun on a plate, add a lettuce leaf, then the rested cheeseburger patty, top with tomato slice and 2–3 pickle slices. If using special sauce (below), spread about 1–2 tbsp on the top bun before closing. Cap with the toasted top bun and serve immediately.
Optional Sauce (Special Sauce)
- 7
Make special sauce
In a small bowl combine 1/4 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tsp hot sauce, and 1/2 tsp onion powder. Stir until smooth and season to taste with a pinch of salt and pepper. Refrigerate until ready to use. Use 1–2 tbsp per burger.