Grilled Patty* Recipe

Mix and portion

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper, and optional garlic powder and Worcestershire sauce evenly over the meat. Gently fold the seasonings into the beef with your hands or a spatula until combined — do not overwork (about 6–8 gentle folds). Divide the meat into 2 equal portions (about 8 ounces each).

Form patties

Shape each portion into a patty roughly 3/4 to 1 inch thick, slightly wider than your bun (they will shrink as they cook). Create a shallow dimple in the center of each patty with your thumb — this helps them cook flat and prevents doming.

Preheat grill or pan

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a heavy skillet or cast-iron pan, heat it over medium-high until very hot. Lightly oil the grill grates or brush 1 tablespoon of neutral oil on the pan to prevent sticking.

Grill patties

Place the patties on the hot grill or pan. Cook without pressing for about 3–4 minutes on the first side, until a brown crust forms. Flip once and cook another 3–4 minutes for medium (internal temp about 140–145°F / 60–63°C). Adjust time ±2 minutes for desired doneness: less for medium-rare, more for medium-well. If using cheese, place a slice on each patty in the last 1 minute of cooking and close the grill lid or cover the pan to melt.

Baste and rest

If desired, brush the patties with 1 tablespoon butter during the last minute of cooking for extra flavor. Remove the patties from the heat and transfer to a plate. Let rest 3–5 minutes to allow juices to redistribute before assembling.

Toast buns and assemble

If using buns, split and toast them cut-side down on the grill or in a skillet for 30–60 seconds until lightly browned. Place lettuce on the bottom bun, add the rested patty, top with tomato and onion slices and pickles as desired. Add condiments (ketchup, mustard) and the top bun. Serve immediately.