Cheeseburger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Use your thumb to press a shallow dimple in the center of each patty to help them cook evenly.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle Worcestershire sauce on one side of each patty for extra flavor.

Heat Pan

Place a large skillet or cast-iron pan over medium-high heat. Add 1 teaspoon neutral oil and let it heat until shimmering (about 30–60 seconds).

Add the patties to the hot pan, dimpled side up. Cook without moving for 3–4 minutes, until a brown crust forms on the bottom.

Flip the patties and cook 3–4 minutes more for medium (adjust time ±1–2 minutes for desired doneness). During the last 60–90 seconds of cooking, place one slice of cheese on each patty. Cover the pan with a lid for 30–60 seconds to help the cheese melt.

While patties finish, spread softened butter on the cut sides of the buns. Place buns butter-side down in a separate skillet or on a griddle over medium heat. Toast until golden brown, about 1–2 minutes. Remove and keep warm.

If you prefer warm onions, return the original pan to medium heat, add the sliced onions and cook, stirring occasionally, until softened and lightly browned, about 3–4 minutes. Transfer to a small bowl.

Mix mayonnaise, ketchup, and mustard in a small bowl to make a quick burger sauce. Taste and adjust seasoning.

Spread about 1 tablespoon of the sauce on the bottom half of each toasted bun.

Place lettuce leaf on the sauce, then the cheese-topped patty, followed by tomato slices, pickles, and a few onion slices. Spread remaining sauce on the top bun and close the burger.

Serve immediately with fries or a side of choice.