Cheeseburger Recipe

Form patties

Divide the 1 lb of Hereford ground beef into two equal portions for single patties (or four to make doubles). Gently form each portion into a loosely packed patty about 4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty generously with the kosher salt and freshly ground black pepper. If using, brush or mix 1/2 tablespoon Worcestershire sauce into the patties or lightly brush on the surface before cooking for extra umami.

Prepare toppings: separate and dry pickle slices, thinly slice red onion, and shred iceberg lettuce. Set aside.

Split the brioche buns and lightly butter the cut sides with the softened butter (about 1/2 tablespoon of the total). Toast the buns, buttered side down, in a hot skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Remove and keep warm.

Make the burger sauce by mixing ketchup (3 tbs), mayonnaise (1 tbs), and yellow mustard (1 tsp) in a small bowl. Taste and adjust: add more ketchup for sweetness or more mayo for creaminess. Keep at room temperature until ready to assemble.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. Add 1/2 tablespoon oil or butter and swirl to coat. Place the patties in the skillet, leaving space between them. For a single 3/4-inch-thick patty, cook 3–4 minutes on the first side without moving to develop a good crust.

Flip the patties and immediately top each with a slice of cheese. Cook another 2–3 minutes for medium doneness (internal temperature about 140–145°F / 60–63°C). For a double (two stacked patties), cook thinner patties to the same temp and assemble stacked with cheese between patties so the cheese melts between layers.

If making doubles, cook four smaller patties (about 4 ounces each). Once cooked, stack two patties per burger with an extra slice of cheese between them so cheese melts into the join. For single burgers, place the cheese-melted patty directly on the bottom bun.

Remove patties from the skillet and rest for 1 minute. Spread a generous layer of the prepared sauce on both cut sides of the toasted buns. Place the patty on the bottom bun, top with pickle slices (3 per burger), some shredded lettuce, and a few rings of red onion. Cap with the top bun.

Serve immediately. Offer extra ketchup and pickles at the table. To make it a double (as an upsell), prepare two 4-oz patties per burger and stack as described.