Cheeseburger Recipe

Form the patties

Place the ground beef in a mixing bowl. Sprinkle the kosher salt and black pepper over the meat, add Worcestershire sauce if using. Gently mix with your hands just until combined — avoid overworking. Divide into 2 equal portions (about 8 oz each) and shape into loose patties roughly 3/4 inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat. Place the patties in the pan (do not overcrowd). Cook undisturbed for 3 to 4 minutes until a brown crust forms. Flip once and cook another 2 to 3 minutes for medium doneness. In the last 30–45 seconds of cooking, place a slice of cheese on each patty, cover the pan with a lid (or tent with foil) to melt the cheese.

While the patties cook, split the burger buns and spread softened butter on the cut sides. Place buns cut-side down in a separate skillet over medium heat or on a griddle until golden and toasted, about 1 to 2 minutes. Remove and keep warm.

Prepare toppings: wash and dry lettuce leaves, slice the tomato into 4 even slices, and separate the onion into thin rings. Lay out pickles. Mix or portion condiments: spread ketchup on the bottom bun, mustard on the top bun and mayonnaise if using (or apply to taste).

Assemble the cheeseburgers: Place a lettuce leaf on the bottom toasted bun, add two tomato slices, then set the hot cheeseburger patty on top so cheese melts into the tomato slightly. Add onion rings and pickles. Cap with the top bun and press gently. Repeat for the second burger.

Serve immediately with your choice of side (fries, chips, salad).