Hamburger Recipe

Form patties

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper, and Worcestershire sauce (if using) over the meat. Gently mix with your hands or a fork just until combined — do not overwork. Divide into 2 equal portions and shape each into a patty about 3/4 inch thick and slightly wider than your buns (they will shrink when cooking). Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Heat pan or grill

Heat a heavy skillet (cast iron preferred) or grill over medium-high heat until very hot. Brush the cooking surface or the patties lightly with the neutral oil to prevent sticking.

Cook patties

Place the patties on the hot skillet or grill. Cook without moving for 3 to 4 minutes until a browned crust forms. Flip once and cook 3 to 4 more minutes for medium (adjust 1–2 minutes less for medium-rare or longer for well done). During the last 60–90 seconds of cooking, place a slice of cheddar on each patty, cover the pan or close the grill lid briefly to melt the cheese.

While the patties cook, split the buns and spread the softened butter on cut sides. Toast buttered sides in a dry skillet or on the grill for 1 to 2 minutes until golden and lightly crisp. Remove and set aside.

Prepare toppings: wash and dry lettuce leaves, slice tomato and onion into rounds, and have pickles ready. Mix mayonnaise, ketchup, and mustard on a small plate or spread directly onto buns as preferred.

Assemble burgers: Spread mayonnaise (or the prepared mix) on the bottom bun. Place lettuce leaf, tomato slices (2 per burger), then the cheese-topped patty. Add onion slices and pickles on top of the patty. Squeeze a little ketchup and mustard on the top bun and close the burger.

Serve immediately with optional sides like fries or a salad.