Classic Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten into 3/4-inch thick patties about the diameter of the buns. Do not overwork the meat. Use your thumb to make a slight 1/2-inch-deep indentation in the center of each patty to help prevent doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Preheat a heavy skillet or grill over medium-high heat. Brush the cooking surface with vegetable oil to prevent sticking. When the pan or grill is hot (you should see a light shimmer and small wisps of smoke), add the patties. Cook without moving for 3-4 minutes until a deep brown crust forms on the bottom.

Flip the patties and cook for another 3 minutes for medium (adjust time +/- 1 minute for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

While the patties cook, make the classic sauce. In a small bowl combine mayonnaise, ketchup, yellow mustard, Worcestershire sauce, sweet pickle relish, and black pepper. Stir until smooth and taste; adjust seasoning with a pinch of salt or more relish if desired. Set aside.

Butter the cut sides of the buns lightly with softened butter. Toast the buns on the grill or in a dry skillet, cut-side down, over medium heat until just golden and fragrant, about 1–2 minutes.

Place a butter-toasted bottom bun on a plate. Spread about 1 tablespoon of the prepared sauce on the bottom bun. Add a lettuce leaf, then a tomato slice, then a hot cheeseburger patty. Top the patty with 2 dill pickle slices and a few rings of red onion. Spread a teaspoon of sauce on the top bun and close the burger.

Repeat for the second burger. Serve immediately while hot with extra sauce on the side if desired.