Cheeseburger Recipe

Form patties

Divide the ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and roughly the diameter of the bun. Do not overwork the meat; handle it just enough to hold shape. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, sprinkle 1/2 tablespoon Worcestershire sauce over each patty or mix the full tablespoon into the beef before forming patties.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot (about 2–3 minutes). Add 1 teaspoon vegetable oil and swirl to coat. Place patties in the skillet leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms on the bottom. Flip and cook the second side 2–3 minutes for medium (internal temperature ~145–155°F / 63–68°C). In the last 30–60 seconds of cooking, place a slice of cheese on each patty and cover the pan briefly to melt the cheese.

Prepare buns

While the patties cook, split the buns and butter the cut sides with the unsalted butter. Toast the buns, cut-side down, in a separate dry skillet or on the griddle over medium heat for 1–2 minutes until golden and lightly crisp. Remove and set aside.

Prepare vegetables

Rinse and dry the lettuce leaves. Slice the tomato into 4 even slices. Separate onion into thin rings. Keep pickles ready.

Prepare sauce

In a small bowl combine mayonnaise, ketchup, and mustard. Stir until smooth. Taste and adjust proportions to preference.

Assemble cheeseburgers

Spread a tablespoon of the condiment mixture onto the bottom half of each toasted bun. Place a lettuce leaf, then two tomato slices and two onion rings on the bun. Place the hot cheese-topped patty on top of the vegetables, add two pickle slices, and finish with the top bun. Serve immediately.