Cabot Cheddar Burger Recipe

Prepare meat

Place 1 lb ground chuck in a large bowl. Sprinkle 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbsp Worcestershire sauce evenly over the meat. Gently fold the seasonings into the meat with your hands 6–8 times — avoid overmixing to keep patties tender.

Form patties

Divide the seasoned meat into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly larger than the buns, pressing a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Preheat pan or grill

Heat a cast-iron skillet or grill over medium-high heat until hot (about 5 minutes). Add 1 tsp vegetable oil to the skillet and swirl to coat if using a pan.

Cook patties

Place patties on the hot surface, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip once and cook 3 minutes on the second side for medium-rare to medium (adjust 1–2 minutes per side for desired doneness). In the last 60 seconds of cooking, place one Cabot sharp cheddar slice on each patty, cover the pan with a lid or close the grill to melt the cheese.

While patties cook, halve the burger buns and spread about 1/2 tsp softened butter on each cut side. Place buns, buttered-side down, on a clean skillet or grill over medium heat and toast 1–2 minutes until golden. Remove and keep warm.

Mix condiments: divide 4 tsp mayonnaise among the bottom buns, then spread 1/2 tsp yellow mustard on each top bun. Add ketchup to taste (about 1 tsp on each bottom bun) or serve on the side.

Prepare toppings: thinly slice the red onion into rings (you should have about 1/2 cup). Slice the tomato into 4 even rounds. Wash and dry 4 lettuce leaves and drain pickle chips.

Assemble burgers: place a mayonnaise-coated bottom bun on a plate, add a lettuce leaf, then the cheddar-topped patty. Top the patty with tomato slice, 2–3 pickle chips, and a few rings of red onion. Close with the mustard-spread top bun. If using bacon, add two slices of cooked bacon per burger before the tomato.

Serve immediately while hot with your choice of side (fries, chips, or a simple salad). Provide extra ketchup or pickles on the side.

Leftovers: store patties and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet over medium heat until warmed through; add cheese to re-melt before serving.