Anthony's Burger* Recipe

Prepare meat

Place 1 lb ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce. Gently mix with your hands until just combined — do not overwork the meat to keep patties tender.

Form patties

Divide the meat into two equal portions. Form each into a 3/4-inch thick patty slightly wider than the bun, pressing a shallow dimple in the center of each patty to reduce puffing during cooking.

Cook patties

Heat a large skillet or grill over medium-high heat and add 1 tbs vegetable oil (or brush oil on patties). When hot and shimmering, add the patties. Cook for 3-4 minutes on the first side without moving until a brown crust forms. Flip and cook 3 minutes more for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last 1 minute, cover briefly to melt.

While patties cook, make the onion mayo: in a small bowl combine 1/4 cup mayonnaise, 2 tbs finely minced red onion, 1/2 tsp lemon juice, 1/4 tsp Dijon mustard, 1/8 tsp salt, and 1/8 tsp black pepper. Stir until smooth and refrigerate briefly if not using immediately so flavors meld.

Toast buns

Butter the cut sides of the 2 buns with 2 tsp softened butter. Toast buttered sides in a skillet over medium heat, or in a toaster oven, until lightly golden, about 1-2 minutes.

Slice 1/2 tomato into 2-3 medium-thick slices. Thinly slice the 1/4 red onion into rings and separate. Have 2 lettuce leaves ready.

Assemble burger

Spread about 1 tbsp onion mayo on the bottom half of each bun. Place a lettuce leaf on top of the mayo, then a cooked burger patty (with melted cheese if used). Top the patty with tomato slices and onion rings. Add another small dollop (about 1 tsp) of onion mayo to the top bun if desired, then close the burger.

Serve immediately while hot. Optionally serve with fries, chips, or a side salad.