The Original 1/4-lb Burger Recipe

Form the patty

Gently pat the 0.25-lb (4 oz) of ground chuck into a loosely packed round about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat to preserve juiciness. Make a shallow dimple (~1/4 inch) in the center with your thumb to prevent doming during cooking.

Season

Season both sides of the formed patty with approximately 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt, distributing evenly. Season just before cooking to avoid drawing out moisture.

Preheat cooking surface

Heat a heavy skillet or griddle over medium-high heat for 3–4 minutes until hot. Add 1 teaspoon neutral oil and spread to coat. The surface should shimmer but not smoke heavily.

Cook to medium-well/well-done

Place the patty on the hot surface. Cook uncovered for 3–4 minutes on the first side until a brown crust forms. Flip once using a spatula and cook 3–4 minutes on the second side. For medium-well to well-done (per health requirement), continue cooking after the flip until internal temperature reaches 155–165°F (68–74°C): about 3–5 minutes after flipping depending on stove and patty thickness. Avoid pressing the patty while cooking to maintain juices.

Melt the cheese

About 30–45 seconds before removing the patty, place 1 slice of American cheese on top. Optionally cover the pan briefly (10–20 seconds) or add a teaspoon of water and cover to create steam and ensure even melting. Remove patty when cheese is melted and internal temperature is within the 155–165°F target.

While the patty cooks, lightly butter the cut sides of the bun (about 1/2 tsp) or brush with oil. Place buttered sides down on the skillet or griddle for 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Spread 1 tablespoon of yellow mustard evenly on the bottom bun. Arrange 2–3 tablespoons (about 2 tablespoons measured as thinly sliced) of thin yellow onion slices over the mustard. Top the onions with 3 pickle slices placed evenly.

If using, place a lettuce leaf and a tomato slice on the top bun, or on top of the cheese according to preference. Set the cheese-topped patty onto the prepared bottom bun with MOP, then crown with the toasted top bun.

Serve immediately while hot. Recommended internal temperature for the burger is 155–165°F (68–74°C) to meet medium-well to well-done guidance.