Original Burger Recipe

Prepare meat

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Lightly form each portion into a loose ball, then press into flat patties about 3/4 inch thick and 4 inches wide. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of the patties evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper just before cooking.

Heat a large skillet or cast-iron pan over medium-high heat until very hot, then add 1 tablespoon neutral 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 on the bottom.

Flip the patties and immediately top each with a slice of American cheese. Cook 2 to 3 minutes more for medium (internal temperature about 160°F / 71°C). If you prefer more well-done, cook an additional 1–2 minutes.

Remove patties to a plate and tent lightly with foil to rest for 3 minutes.

While patties rest, combine 1/4 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon onion powder, 1/8 teaspoon garlic powder, and a pinch (1/16 teaspoon) salt in a small bowl. Stir until smooth and taste; adjust salt or vinegar as needed. Keep at room temperature until assembly.

Split the 2 buns and spread 1/2 tablespoon softened butter on each cut side. Place the buns butter-side down in a clean skillet over medium heat and toast until golden, about 1 to 2 minutes. Remove and set aside.

Place bottom bun on a plate. Spread about 1 tablespoon of sauce on the bottom bun.

Add a lettuce leaf, then place a hot cheeseburger patty on top.

Top the patty with 2–3 pickle slices, 2 tomato slices, and 2 red onion rings as desired.

Spread about 1 teaspoon sauce on the top bun and place it on the assembled burger.

Serve immediately while hot.