Burgers Recipe

Mix and Form Patties

Place ground beef in a large bowl. Add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Using your hands, gently combine the ingredients until just mixed — avoid overworking the meat to keep patties tender. Divide mixture into 4 equal portions (about 4 oz each). Form each portion into a patty about 3/4 inch thick and make a slight indentation in the center of each patty with your thumb to prevent doming while cooking.

Chill (optional)

If you have time, place formed patties on a plate, cover, and refrigerate 15–30 minutes to help them hold together while cooking. This step is optional for a quick bite.

Heat a large skillet or griddle over medium-high heat. Add olive oil (if using) and swirl to coat. When the pan is hot and shimmering, place patties into the pan leaving space between them. Cook for 3–4 minutes without moving to develop a crust. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness). During the last minute of cooking, lay a slice of cheddar on each patty, cover the pan with a lid or foil to melt the cheese quickly. Internal temperature should reach 160°F (71°C) for well-done ground beef.

While patties cook, split buns and spread softened butter on cut sides. Place buns butter-side down on another skillet or griddle over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove from heat.

Spread mayonnaise on the bottom bun, then place a lettuce leaf and tomato slice. Add the cheeseburger patty on top. Add pickles and a few thin slices of red onion. Squeeze ketchup and mustard on the top bun, then close the burger.

Repeat to assemble remaining burgers. Serve immediately while hot.

Wash and dry lettuce leaves. Slice tomato into 4 even slices. Thinly slice the red onion and separate into rings. Keep pickles in a small bowl for easy access. Offer ketchup, mustard, and extra mayo on the side for guests to adjust to taste.