Divide the 1 lb ground beef into two equal portions (~8 oz each). Gently form each portion into a round patty about 3/4"–1" thick, making a slight dimple in the center with your thumb to help prevent doming during cooking. Do not overwork the meat.

Season

Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, brush or mix 1 tbsp Worcestershire sauce onto the outside of the patties for extra flavor.

Butter & Toppings

Prepare butter

Soften 3 tbsp unsalted butter at room temperature. Optionally, mix 1/4 tsp kosher salt and a pinch of black pepper into the butter. Reserve two small knobs of butter (about 1/2 tbsp each) to place on the patties while cooking if you prefer a pronounced butter finish.

Prep toppings

Thinly slice half a yellow onion into rings. Slice tomato into 2 slices. Rinse and pat dry lettuce leaves. Set out 2 slices of American cheese and 4 pickle slices (if using).

Buns & Condiments

Toast buns

Heat a skillet or griddle over medium heat. Brush inside of the buns with 1 tbsp melted butter. Place buns cut-side down on the skillet and toast until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Mix condiments

In a small bowl, combine 2 tsp mayonnaise, 1 tsp yellow mustard, and 1 tsp ketchup. Spread this on the top and/or bottom buns just before assembling.

Cooking Oil & Finishing

Cook patties

In the same skillet or griddle, add 1 tbsp neutral oil and heat over medium-high until shimmering. Place patties on the cooking surface. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip patties and immediately place a knob of the reserved butter (about 1/2 tbsp) on each patty to melt over the meat. Continue cooking 3–4 minutes more for medium doneness (adjust time ±1–2 minutes for rarer or more well-done).

Add cheese

About 1 minute before the patties are done, place a slice of American cheese on each patty. Cover the skillet with a lid or a large bowl to help the cheese melt evenly, about 30–60 seconds.

Rest and assemble

Remove patties from the skillet and rest 1–2 minutes. Spread the prepared condiment mixture on the bottom bun. Place the cheese-topped patty on the bun. Add tomato slice, lettuce leaf, a few onion rings and pickles as desired. Spread a thin layer of the softened butter (from the 3 tbsp) onto the top bun or smear that butter directly on top of the hot cheese-patted surface for extra richness, then cap the burger.