Burger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a round patty about 3/4" to 1" thick, making a shallow 1/2"-wide indentation in the center of each patty with your thumb to prevent doming while cooking. Do not overwork the meat. Season both sides of the patties with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3-4 minutes. Add 1 tbs neutral oil and swirl. Place the patties in the pan leaving space between them. Cook without moving for 3-4 minutes to form a brown crust. Flip and cook 2-3 minutes more for medium (adjust 1-2 minutes for rarer or longer for well-done). In the last 30-60 seconds of cooking, place one cheddar slice on each patty and cover the pan briefly to melt the cheese. Remove patties and rest on a plate for 2 minutes.

While patties cook, mix 3 tbs mayonnaise, 1 tbs ketchup, 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1 tsp hot sauce (optional), and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Keep at room temperature.

Toast Buns

Spread about 1 tsp softened butter on the cut side of each of the 2 buns. Place buns cut-side down in a separate skillet or on a griddle over medium heat and toast until golden, about 1-2 minutes. Alternatively, toast under a broiler briefly.

Assemble Burgers

Spread a generous tablespoon of the sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the hot cheeseburger patty. Top with 2 tomato slices, 2 pickle slices, and a few rings of red onion. Spread a little sauce on the top bun and place it on the burger. Serve immediately.