Divide the ground chuck into four equal portions (about 4 oz each). Gently shape each portion into a loose ball and then flatten to a 3.5–4-inch wide patty about 3/4-inch thick. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to help them cook evenly.

Season

Lightly brush or sprinkle both sides of each patty with the Worcestershire sauce, then season evenly with kosher salt and freshly ground black pepper. Allow to rest at room temperature while you heat the pan (5–10 minutes).

Cook Patties

Heat a heavy skillet, cast-iron griddle, or flat top over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add the vegetable oil and swirl to coat. Place the patties on the hot surface leaving space between them. Cook without moving for 3 minutes to develop a brown crust. Flip and cook the other side 2–3 minutes for medium; adjust time 1–2 minutes for rarer or longer for well-done.

Melt Cheese

In the last 30–45 seconds of cooking, top each patty with one slice of sharp cheddar and half a slice of American cheese (or adjust to preference). Cover the skillet with a lid or a large metal bowl for 30–45 seconds to trap steam and thoroughly melt the cheese.

Buns & Finish

Toast Buns

Split the buns and spread the cut sides with softened butter. Place the buns, buttered-side down, on the hot skillet or griddle for 1–1.5 minutes until golden and lightly crisp. Remove and keep warm.

Assemble Burgers

Spread about 1/2 tablespoon yellow mustard on the bottom half of each bun and 1/2 tablespoon ketchup on the top half (adjust to taste). Place a leaf of lettuce on the bottom bun, then the cheesemelted patty. Add two dill pickle slices and a few rings of thinly sliced red onion on top of each patty. If using optional bacon or jalapeño, add now. Cap with the top bun and press gently.

Serving & Tips

Serve the Cheese Willie Burgers immediately with fries, potato chips, or a simple salad. Suggested accompaniments: extra pickles and ketchup on the side. Let cooked burgers rest 1 minute before serving if you prefer to avoid immediate juices spilling out.

Storage: Refrigerate leftover cooked patties and buns separately in airtight containers for up to 3 days. Reheat patties in a skillet over medium-low heat until warmed through and re-melt cheese.