Original Cheeseburger Recipe

Form 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 roughly the diameter of your buns. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly. Do not overwork the meat.

Season patties

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

Cook patties

Heat a cast-iron skillet or nonstick pan over medium-high heat and add the vegetable oil, swirling to coat. When the pan is hot and shimmering, add the patties. Cook without moving for 3 to 4 minutes until a brown crust forms. Flip the patties and cook another 2 to 3 minutes for medium doneness (adjust time if you prefer rarer or more well done).

Melt cheese

About 30–45 seconds before the patties are done, place a cheddar slice on each patty. Cover the pan with a lid for 30–45 seconds to melt the cheese quickly.

Toast buns while patties finish: spread the softened butter evenly on the cut sides of each bun. Place the buns buttered-side down on a separate skillet over medium heat or in the same pan around patties if space allows. Toast until golden brown, about 1 to 2 minutes. Remove and keep warm.

Assemble condiments

Spread mayonnaise on the bottom bun. On the top bun spread ketchup and mustard (or apply to taste).

Assemble burger

Place shredded or whole lettuce on the bottom bun, then add the cheese-topped patty. Layer tomato slice(s), red onion rings, and pickle slices on top of the patty. Cap with the top bun.

Serve: Transfer assembled cheeseburgers to a plate and serve immediately while hot. Optionally serve with fries or chips.