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

Season both sides of each patty evenly with kosher salt (about 1/2 tsp per patty) and freshly ground black pepper. If using, brush or mix Worcestershire sauce lightly into the surface or meat before shaping.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering, add the patties leaving space between them. Cook undisturbed for 3-4 minutes to develop a sear. Flip once and cook another 3 minutes for medium (adjust time 2–3 minutes more for medium-well). During the last 1 minute of cooking, place two cheddar slices (one per patty) on top, cover the pan briefly with a lid or foil to melt the cheese.

Toast buns and assemble

Meanwhile, spread softened butter (or brush oil) on the cut sides of the buns. Toast cut-side down in a separate skillet or on the grill over medium heat until golden, about 1–2 minutes. To assemble: spread ketchup and mustard on the bottom bun, place lettuce, then the cheeseburger patty, top with tomato slice, onion, and pickles, and finish with the top bun.

Toppings & Condiments

Prepare toppings while patties cook: wash and dry lettuce leaves, core and slice tomato into 1/4-inch slices, and thinly slice red onion. Arrange pickles. Measure ketchup and mustard and set out for easy assembly.

Fries

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/4- to 1/2-inch sticks for fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels — moisture will cause oil splatter.

Fry (shallow fry method)

Pour about 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1/2 to 1 inch and heat over medium-high until oil reaches about 325°F (if you have a thermometer). Fry the potatoes in batches so they don’t crowd the pan, cooking 3–4 minutes per batch until they are soft but not browned. Remove to a paper towel–lined tray. Increase heat to 375°F and return fries in batches for a second fry 1.5–3 minutes until golden and crisp. Alternatively, if you prefer oven fries: toss cut potatoes with 1 tbs oil, spread on a baking sheet, and roast at 425°F for 25–30 minutes, turning once.

Season the hot fries immediately with kosher salt and a pinch of black pepper. Serve alongside cheeseburgers.