Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Handle the meat minimally to avoid compacting. Use your thumb to press a shallow dimple in the center of each patty to help them cook flat. Season both sides generously with kosher salt and freshly ground black pepper. If using, sprinkle Worcestershire sauce on the top and gently press it in.

Rest

Let the formed patties rest at room temperature for 10 minutes while you prepare the other components — this helps them cook more evenly.

Make the burger sauce by combining mayonnaise, ketchup, Dijon mustard, and sweet pickle relish in a small bowl. Stir until smooth. Taste and adjust seasoning if desired. Refrigerate until ready to use.

Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Wash and dry the lettuce leaves. Arrange cheese slices and pickle slices so they're ready for assembly.

Preheat

Preheat a heavy skillet or cast-iron pan over medium-high heat (or preheat a grill to medium-high). When hot, add 1 teaspoon neutral oil and spread to coat the surface.

Cook patties

Place the patties in the hot pan (or on the grill). Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook the second side 3 minutes for medium-rare to medium, or longer to desired doneness. During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan (or close the grill lid) to melt the cheese.

Toast buns

While the cheese melts, spread butter on the cut sides of the buns and place them butter-side down in a separate skillet over medium heat (or on the grill) until golden and lightly crisp, about 1-2 minutes.

Remove patties and buns from heat and let patties rest for 1 minute.

To assemble each burger: spread a tablespoon of sauce on the bottom bun, place a lettuce leaf, add the cheeseburger patty, top with tomato slices, red onion rings, and pickle slices. Spread a little sauce on the top bun and close the burger. Serve immediately.