Classic Quarter Pounder Cheeseburger

1.Preheat a skillet or grill pan over medium-high heat.

2.Divide the ground beef into a 1/4 pound portion and gently form into a patty about 3/4 inch thick, slightly larger than the bun to account for shrinkage. Avoid overworking the meat to keep it juicy.

3.Season both sides of the patty generously with salt and freshly ground black pepper.

4.Lightly oil the skillet or brush the grill pan with vegetable oil or butter.

5.Place the patty onto the hot skillet and cook for about 3-4 minutes on the first side without pressing down, until a crust forms and the edges begin to brown.

6.Flip the patty carefully and immediately place the slice of American cheese on top to melt.

7.Cook for another 3-4 minutes until the cheese is melted and the patty reaches an internal temperature of 160°F (71°C) for well-done.

8.While the patty cooks, toast the hamburger bun halves in a separate pan or toaster until golden brown and slightly crisp.

9.Spread yellow mustard on the bottom bun and ketchup on the top bun.

10.Assemble the burger by placing the cooked cheeseburger patty on the bottom bun.

11.Top the patty with dill pickle slices, tomato slices, iceberg lettuce leaves, and a slice of red onion.

12.Cover with the top bun and serve immediately while hot and juicy.