Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball and then press into patties approximately 4 to 4.5 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush each patty with 1 tsp neutral oil and sprinkle 1/2 tbsp Worcestershire sauce over the top of each patty (or mix into the beef before forming if preferred).

Cook the patties

Heat a large cast-iron skillet or heavy griddle over medium-high heat until very hot, about 3–5 minutes. Place the patties in the dry skillet (or with a drop of oil) and cook undisturbed for 3 minutes to develop a good crust. Flip once and immediately place two slices of American cheese on each patty. Cook another 2–3 minutes for medium (adjust time 1–2 minutes for rarer or longer for well done). If you want extra melt, cover the pan with a lid for the final 30–60 seconds to steam the cheese.

Buns & Spread

Prepare the buns and spread

While the patties are cooking, split the 2 buns and spread 1/2 tbs unsalted butter on each cut side. Toast the buns butter-side down in a separate skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes. In a small bowl, combine 2 tbs mayonnaise, 1 tsp yellow mustard, and 1 tbs ketchup; stir until smooth. Spread half of this sauce on the bottom bun and half on the top bun.

Cheese & Toppings

Assemble toppings

Thinly slice 1/2 cup red onion into rings, core and slice the 1/2 cup tomato into rounds, and rinse and dry 1/2 cup iceberg lettuce (shred or use small leaves). Have 8 pickle slices ready. If you like warmed toppings, briefly warm tomato slices in the pan for 10–15 seconds per side, but typically use them fresh.

Build the burger

Place the bottom bun with sauce on a plate. Add shredded lettuce, then place a hot cheese-topped patty. Top the first patty with tomato slices, onion rings, and pickles as desired. If making a double, add the second patty on top and finish with remaining toppings. Place the top bun with sauce over the assembled burger.

Finish & Serve

Serve the burger immediately while hot with optional fries or chips and pickled jalapeños on the side. If desired, provide extra ketchup and mustard for dipping. Estimated internal temperature for medium is 140–145°F (60–63°C); cook longer if you prefer well done.