Giant Hamburgers Recipe

1. Mix and shape

Place the 2 lbs ground beef in a large bowl. Sprinkle in 2 tsp kosher salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tablespoon Worcestershire sauce. Gently mix with your hands until combined — do not overwork the meat. Divide mixture into 4 equal portions (about 8 oz each) for giant single-patty burgers. Form each portion into a loose ball, then press into a thick patty about 3/4 to 1 inch thick. Make a shallow dimple in the center of each patty with your thumb to keep them from puffing while cooking.

2. Preheat pan or grill

Heat a large cast-iron skillet or griddle over medium-high heat, or preheat a grill to medium-high (about 400°F / 200°C). Add 2 tablespoons neutral oil to the skillet and spread to coat if using a pan. Let the pan or grill get very hot — this gives a good crust.

3. Cook patties

Place patties on the hot surface, leaving room between them. Cook undisturbed for 3–4 minutes to form a good sear. Flip once and cook another 3–4 minutes for medium doneness (internal temperature ~ 135–140°F). For medium-well, cook 4–5 minutes per side. If using a thick patty and you want medium, reduce heat slightly after flipping and cook to desired doneness. In the last minute of cooking, place one cheddar slice (and an American slice if using) on each patty and cover the pan or close the grill lid briefly to melt the cheese.

4. Rest

Transfer cooked patties to a plate and tent loosely with foil. Let rest 5 minutes so juices redistribute.

5. While the patties rest, split the 4 extra-large buns. Butter the cut sides lightly with the 2 tablespoons softened butter. Place buns cut-side down on the hot skillet or grill until golden and toasted, about 1–2 minutes. Remove and keep warm.

6. Prepare toppings while patties cook and rest. Peel and slice the red onion into rings. Slice the tomatoes into 1/4-inch rounds. Rinse and pat dry iceberg lettuce leaves. Have pickle slices ready. If using bacon or avocado, ensure bacon is cooked crisp and avocado is sliced.

7. Stir together mayonnaise, ketchup, and mustard in a small bowl. If using barbecue sauce, mix a little into the ketchup for a smoky twist. Taste and adjust quantities if you prefer more tang or sweetness.

8. Spread a tablespoon of the sauce mixture on the bottom half of each toasted bun. Place a few lettuce leaves on the sauced bun (this helps protect the bun from moisture). Add a cheeseburger patty on top of the lettuce. Top the patty with tomato slices, onion rings, and 3 pickle slices. If using, add two strips of bacon and a few avocado slices. Spread a little sauce on the top bun and cap the burger. Press gently to compact the giant burger and serve immediately.

9. Serve with fries, chips, or a simple side salad. Provide extra napkins — these are big and juicy!