One Pound Recipe

Prep vegetables and buns

Slice the tomato into 1/4-inch rounds (about 3–4 slices). Thinly slice the red onion into rings. Wash and pat dry the lettuce leaves. Split the buns and spread 1/2 tablespoon butter on the cut side of each top and bottom.

Toast the buns: heat a skillet over medium heat, place the buttered cut sides down and toast until golden, about 1–2 minutes. Remove and set aside, toasted side up.

Form the patty

Combine the ground beef measured to total approximately 1 pound (the two ground beef entries together) in a bowl. Sprinkle in kosher salt, black pepper, Worcestershire sauce, garlic powder, and smoked paprika. Gently mix with your hands until just combined; do not overwork. Shape into one 1-inch-thick round patty slightly wider than the bun (it will shrink while cooking). Make a shallow dimple in the center with your thumb to prevent doming.

Cook the patty

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking lightly. Add the patty and cook undisturbed for 5–6 minutes to develop a deep brown crust. Flip using two spatulas (the patty is large) and immediately reduce heat to medium. Continue cooking for another 5–7 minutes for medium doneness (adjust 1–2 minutes more for medium-well), or until an instant-read thermometer inserted into the thickest part reads 150–155°F for medium. During the last 2 minutes of cooking, layer the cheddar and American cheese slices evenly over the patty to melt. Cover the skillet with a lid for 1–2 minutes to help cheese melt and heat through.

Rest: transfer the cooked patty to a cutting board and let rest 3–5 minutes. Resting lets juices redistribute and keeps the bun from getting soggy when assembled.

Make the burger sauce

In a small bowl, whisk together mayonnaise, yellow mustard, ketchup, and hot sauce (if using). Taste and adjust seasoning; add a pinch of salt or more hot sauce as desired.

Assemble the One Pound burger: spread half of the sauce on the bottom bun. Place a lettuce leaf, then 2–3 tomato slices, and a few onion rings. Center the rested, cheese-topped patty on the tomatoes. Add pickle slices on top of the melted cheese and spread remaining sauce on the top bun, then set it over the pickles. Press lightly to compact.

Slice and serve: Because the patty is large, slice the assembled burger in half (or in quarters) with a sharp knife for easier eating and to show the juicy interior. Serve immediately with fries or a simple salad.