Cheeseburger Recipe

Prepare and shape patties

Place the ground beef in a mixing bowl. Sprinkle kosher salt, black pepper and Worcestershire sauce (if using) over the meat. Gently mix with your hands just until combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Shape each portion into a loose ball, then press into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb (this helps cook evenly).

Cook the patties

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan without crowding (work in batches if needed). Cook undisturbed 3–4 minutes until a brown crust forms. Flip once and cook 2 minutes. Reduce heat to medium-low, place a slice of cheese on each patty and cover the pan for about 1 minute to melt the cheese. Internal temperature should reach 160°F (71°C) for well-done; adjust time if you prefer slightly less done.

Toast the buns

While patties cook, split the buns and spread softened butter on the cut sides. Place bun halves buttered-side down on a separate skillet or on the edge of the same pan for 1–2 minutes over medium heat until golden and crisp. Remove and keep warm.

Prepare toppings

Thinly slice the red onion into rings. Slice the tomato into 1/4-inch rounds. Rinse and pat dry lettuce leaves. Have pickles ready. Mix or portion ketchup, mustard and mayonnaise into small serving spoons or spread directly on buns as preferred.

Assemble the cheeseburgers

Place bottom bun on a plate. Add mayonnaise (if using) and a lettuce leaf to help catch juices. Place a hot cheeseburger patty on top. Add 1 tomato slice, a few onion rings, and pickles to taste. Drizzle ketchup and mustard or spread on the top bun, then cap the burger. Serve immediately.