Chili's Oldtimer with Cheese - Home Edition

Instructions

1. 1

   Prepare your toppings: Wash and shred the iceberg lettuce. Thinly slice the tomato and red onion. Have your dill pickle chips ready.

2. 2

   Form the patties: Divide the ground chuck into 4 equal portions (about 6 oz or 170g each). Gently form each portion into a patty about 1/2-inch thick and slightly wider than your hamburger buns, as they will shrink during cooking. Create a shallow divot in the center of each patty with your thumb to prevent it from bulging in the middle. Season both sides generously with salt and fresh black pepper.

3. 3

   Preheat skillet: Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until very hot (a drop of water should sizzle and evaporate immediately). If using butter for buns, melt it in a separate small pan or microwave now.

4. 4

   Cook burgers: Place the seasoned patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side for medium-rare to medium, or until desired doneness, developing a nice brown crust. Do not press down on the patties with a spatula, as this squeezes out the flavorful juices.

5. 5

   Melt cheese and toast buns: During the last minute of cooking, place a slice of American cheese on top of each patty. You can cover the skillet briefly with a lid to help the cheese melt evenly. While the cheese melts, lightly butter the cut sides of your hamburger buns (if using butter) and toast them in a separate pan or directly on the skillet (after removing the burgers) until golden brown.

6. 6

   Assemble the burgers: Place a toasted bottom bun on each serving plate. Layer with shredded lettuce, tomato slices, a cheesy burger patty, dill pickle chips, and thinly sliced red onion. Top with the other half of the bun. Serve immediately with your favorite sides.