Cheeseburger Recipe

Form the patty

Divide the 0.5 lb ground beef into a single patty. Gently form into a round disk about 3/4 to 1 inch thick and slightly wider than the bun (the patty will shrink). Do not overwork the meat — handle it just enough to hold together.

Season

Season both sides of the formed patty with the kosher salt and freshly ground black pepper. Press a shallow dimple in the center of the patty with your thumb to help it cook evenly.

Cook the patty

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and the pan is hot, place the patty in the pan. Cook undisturbed for 3 to 4 minutes until a brown crust forms on the bottom. Flip and cook the second side 3 to 4 minutes for medium (adjust 1–2 minutes more for medium-well). About 1 minute before the patty is done, place 2 slices of American cheese on top, cover the pan briefly (use a lid) to melt the cheese.

Toast the bun

While the patty cooks, spread 1 teaspoon unsalted butter on the cut sides of the bun. Place the buttered buns cut-side down in a separate dry skillet or on a griddle over medium heat. Toast for 1 to 2 minutes until golden and lightly crisp. Remove and set aside.

Prepare the sauce

In a small bowl, combine 1 tablespoon mayonnaise, 1 teaspoon yellow mustard and 1 tablespoon ketchup. Stir until smooth. Taste and adjust to preference.

Spread the prepared sauce on the bottom half of the toasted bun. Place bibb lettuce leaves on top of the sauce so they create a light bed for the burger.

Place the hot cheesy patty on the lettuce. Top the patty with sliced tomato, red onion rings and dill pickle slices as desired.

Spread a thin layer of mayonnaise or your additional preferred condiments on the top bun, then close the burger. Press gently to compact and serve immediately.