Classic Cheeseburger

In a bowl, combine the ground beef with Worcestershire sauce, salt and ground black pepper, but do not overmix so the patties stay juicy.

Divide the meat into four equal portions and shape into patties slightly wider than the buns, as they will shrink during cooking. Press a slight dimple in the center with your thumb to prevent them from puffing up.

In a small bowl, mix together mayonnaise, ketchup, Dijon mustard, finely chopped pickles and smoked paprika into a smooth sauce.

Slice the tomato into rounds about 5 mm thick, cut the red onion into thin rings, and rinse and pat dry the iceberg lettuce leaves.

Heat a little oil in a pan over high heat and add the beef patties. Cook for about 3-4 minutes per side for medium doneness, flipping only once.

At the end of cooking, place a slice of cheddar on each patty, reduce the heat and briefly cover the pan to let the cheese melt.

Meanwhile, melt butter in a second pan and toast the cut sides of the burger buns until golden, about 1-2 minutes, until crispy.

Spread burger sauce on the bottom half of each bun, place a leaf of iceberg lettuce on top, then add a slice of tomato.

Add the beef patty with melted cheddar, then top with red onion rings and pickle slices.

Lightly spread sauce on the top bun, close the burger and serve immediately while the cheese is hot and the meat is juicy.