Cheeseburger

Ingredients

• 4 leaves iceberg lettuce – torn
• 1 medium tomato – sliced
• 0.5 medium onion – sliced into rings
• 12 chips dill pickle chips
• 1 pounds ground beef (80/20)
• 1 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 1 tablespoons neutral oil
• 4 slices American cheese
• 4 buns hamburger buns – split
• 2 tablespoons unsalted butter – softened
• 0.25 cups ketchup
• 2 tablespoons yellow mustard
• 0.25 cups mayonnaise

Instructions

1. Prep the toppings: tear the iceberg lettuce, slice the tomato, slice the onion into rings, and set out the dill pickle chips.
2. Divide the ground beef into 4 equal portions (about 4 ounces each). Gently form 4 patties about 4 inches wide and 3/4 inch thick; press a shallow 1-inch wide dimple in the center of each to prevent doming.
3. Season the patties on both sides with the kosher salt and black pepper just before cooking.
4. Spread the cut sides of the hamburger buns with the unsalted butter. Toast the buns in a dry skillet or under a broiler, cut side down, until golden at the edges, 1–2 minutes; set aside.
5. Heat a large cast-iron skillet or griddle over medium-high heat until very hot, 2–3 minutes. Add the neutral oil and swirl to coat.
6. Cook the patties until well browned on the first side, 3–4 minutes.
7. Flip the patties and cook 2–3 minutes more. Top each with a slice of American cheese, cover the pan, and cook until the cheese melts and the burgers reach desired doneness, 1–2 minutes more (135–145°F for medium; juices should bead on the surface and the center feels springy).
8. Spread the mayonnaise on the bottom buns and the ketchup and yellow mustard on the top buns.
9. Place a cheeseburger patty on each bottom bun. Add lettuce, tomato slices, onion rings, and dill pickle chips.
10. Cap with the top buns and serve immediately.