Hamburger Recipe

Form and season patties

Divide the 1 lb ground beef into four equal portions (about 4 ounces each). Gently form each portion into a patty roughly 3.5 to 4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb (this prevents doming while cooking). Season both sides of each patty with about 1/4 tsp kosher salt and a pinch of freshly ground black pepper; reserve the remaining salt and pepper for later patties. If using, sprinkle about 1/4 tsp Worcestershire sauce on each patty and gently press it in.

Preheat pan or grill

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 3-5 minutes until very hot (or preheat a grill to medium-high). Add 1 tablespoon neutral oil to the pan and swirl to coat. If using a grill, oil the grates lightly.

Cook patties

Place the patties in the hot skillet or on the grill, leaving space between them. Cook without moving for 3 to 4 minutes until a brown crust forms on the bottom. Flip once and cook 3 more minutes for medium (internal temperature about 140-145°F / 60-63°C). Add one slice of cheddar to each patty during the last 1 minute of cooking and cover the pan or close the grill lid briefly to melt the cheese. Adjust times if you prefer rarer or more well-done patties (125-130°F rare, 150-155°F medium-well).

Rest patties

Remove cooked patties to a plate and let rest for 3 minutes. Resting lets juices redistribute and prevents the bun from getting soggy.

Prepare vegetables and condiments

While patties cook, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Wash and dry the lettuce leaves. Place mayonnaise and mustard into small bowls or spreaders for easy assembly.

Toast buns

Spread about 1/2 tablespoon softened butter on the cut sides of each hamburger bun. Place buns cut-side down on a skillet over medium heat or on the grill for 1 to 2 minutes, until golden and lightly crisp. Remove and keep warm.

Assemble burgers

On the bottom bun spread about 1 tablespoon mayonnaise. Place a lettuce leaf, then the cheese-topped beef patty. Top the patty with 2 pickle slices, a couple of tomato slices (one or two depending on size), and a few rings of red onion to taste. Spread about 1/2 tablespoon mustard on the top bun and place it on the burger.

Serve

Serve immediately while the patties are hot. Offer extra condiments and pickles at the table. This recipe makes four classic cheeseburgers.