+1/2 Pound Recipe

Form the patty

Place 0.5 lb ground beef in a bowl. Sprinkle 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder over the meat. Mix gently with your hands just until combined—do not overwork. Form into a single patty roughly 4 inches (10 cm) in diameter and about 3/4 inch (2 cm) thick, with the center slightly thinner than the edges (make a shallow thumb indentation in the center) so it cooks evenly.

Preheat pan or grill

Heat a heavy skillet or cast-iron pan over medium-high heat for 3–4 minutes until shimmering. If using a grill, preheat to medium-high (about 400°F/205°C). Lightly brush the cooking surface with 1 tsp vegetable oil to prevent sticking.

Cook the patty

Place the patty on the hot pan or grill. Cook undisturbed for 3–4 minutes to develop a good sear. Flip once and cook for another 3–4 minutes for medium doneness (adjust 1–2 minutes per side for rarer or more well-done). If you want cheese, place 1 slice of cheddar on top of the patty about 1 minute before finishing and cover the pan briefly to melt.

Toast the bun

While the patty finishes, spread 1 tsp softened butter on the cut faces of the bun. Place the bun, cut-side down, on the pan or grill for about 1 minute until lightly browned and toasted.

Assemble

Spread 1 tbs mayonnaise on the bottom bun. Place the lettuce leaf, then the cooked patty with melted cheddar, then tomato slices, onion slices, and pickle slices. Spread 1 tbs ketchup and 1 tsp mustard on the top bun and close the burger. Press gently to compact.

Adjust toppings to taste: add more or fewer pickles, extra ketchup/mustard, or omit onion if desired. Serve immediately while hot.