Ingredients
Method
- In a large bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, salt, and pepper. Avoid overmixing to keep the patties tender. Divide the mixture into four equal portions (approx. 4 oz each) and shape them into thin, wide patties slightly larger than your buns. Make a shallow indent in the center of each patty with your thumb to prevent puffing.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add 1 tablespoon of butter. Once foaming subsides, place the patties in the pan. Cook for 3 minutes without moving them to develop a deep brown crust. Flip and cook for another 2–3 minutes until the internal temperature reaches 160°F (71°C) for medium-well or 155°F (68°C) for medium.
- During the last minute of cooking, place one slice of cheddar cheese on each patty. Cover the pan with a lid to melt the cheese quickly and evenly. Remove patties from heat and let them rest for 2 minutes while you prepare the buns. Discard any excess grease from the pan if necessary.
- While the meat rests, whisk together the ketchup, mustard, and pickle juice in a small bowl. Toast the cut sides of the buns in the remaining tablespoon of butter in the same skillet until golden brown (about 1 minute).
- Assemble the burgers: Spread the sauce mixture on both bun halves. Place the lettuce (if using) on the bottom bun, followed by the cheese-covered patty. Top with the top bun and serve immediately.
Nutrition
Notes
I always mix a little grated onion into the meat for hidden moisture. This keeps the flavor intense while cutting down on prep time since you don’t need to chop fresh toppings later. It’s become a staple because it feels indulgent but comes together in one pan.