Best Cheeseburger Recipe

Line a baking sheet with parchment paper and set aside (for assembly).

Add the egg yolk, Worcestershire sauce, and all the spices to a large mixing bowl and whisk until well combined. Then, add the ground beef. Rinse your hands in cold water, then spray them with nonstick cooking spray. Combine the mixture with your hands just until incorporated, taking care not to overmix (overmixing creates tough burgers).

Divide the mixture into six loose, equal balls (about 5.3 ounces each) and place them on the prepared baking sheet. Flatten each ball with your palm until it is about 1 inch wider than your buns. Then, create a shallow depression in the center of each patty using the bottom of a 1/4 cup measuring cup, ensuring the outer edges are nearly twice as thick as the middle (see photos in post-this helps prevent shrinkage while cooking).

Cover the patties with plastic wrap and refrigerate for 15 minutes (this helps keep the cold patties intact). You can whisk together the Burger Sauce ingredients during this time.

Preheat the grill to medium-high heat, 400˚ to 425˚F, then clean and oil it with vegetable oil. Meanwhile, spread softened butter on the cut sides of the buns, then place them cut-side down on the hot grill. Grill for 2-3 minutes, or until golden brown. (This can be done ahead or while you’re grilling the burgers.)

Transfer the burgers to the grill and season lightly with freshly cracked salt (yes, in addition to the salt in the recipe). Cook for 3 minutes or until the bottom is charred. Flip using a very large spatula (this one is my fav) and cook for an additional 2-4 minutes, until they reach an internal temperature of 155°F, or to your desired doneness. Add the cheese during the last 1 minute of grilling. (Thicker burgers with smaller buns may take longer to cook.)

Toast Buns: Heat a cast-iron skillet over medium-high heat. Once hot, add the buns, cut side down, and toast until golden brown, about 2 minutes. Alternatively, bake in the oven at 375°F for 4–6 minutes until golden and lightly crisp.

To the now-empty pan, add one tablespoon of vegetable oil and swirl to coat the pan. Once hot, add the patties and season lightly with freshly cracked salt (yes, in addition to the salt in the recipe). Cook until brown and slightly charred on one side, about 3 minutes.

Flip the burgers and cook for an additional 2-4 minutes until they reach an internal temperature of 155°F, or to desired doneness. Add the cheese during the last 1 minute of cooking. (Thicker burgers with smaller buns may take longer to cook to this temperature.)

Slather the bottom buns with your choice of sauce (e.g., mayo, garlic aioli, etc.), or I HIGHLY recommend my burger sauce recipe – it's SO quick, easy, and delicious! Then, add your desired toppings. I like to assemble them in the following order: lettuce, tomatoes, burger patty, additional burger sauce (or ketchup, mustard), pickles, and onions. If not using burger sauce, slather the top buns with mayo as well.