Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat — handle just enough to shape. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Generously season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat. When the oil is hot and shimmering, add the patties. Cook without moving for 3–4 minutes to develop a brown crust. Flip the patties and cook 2–3 minutes more for medium doneness. During the last 30–60 seconds of cooking, place a slice of cheddar on each patty and cover the pan (or use a lid) to melt the cheese. Adjust timing for desired doneness (longer for well-done, less for rare).

Toast buns

While the patties are cooking, split the buns and spread softened butter evenly on the cut sides. Place the buns cut-side down on a separate skillet or on the griddle near the patties and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Prepare vegetables

Thinly slice the tomato and red onion. Rinse and dry the lettuce leaves. Have pickle slices ready.

Assemble

Spread mayonnaise on the bottom bun, then add lettuce, a cheese-topped patty, tomato slice(s), red onion rings, and pickles. Spread ketchup and mustard on the top bun (or add to taste) and place it on top to finish the sandwich.

Serve

Serve the cheeseburger immediately while hot, with fries or a side salad if desired.