The Burger Recipe

Portioning & shaping

If your custom blend is a bulk mixture, weigh and portion 9 oz (255 g) portions for each patty. Gently form each portion into a loose ball, then press into a patty about 3/4 to 1 inch thick and slightly wider than the bun. Make a shallow 1/2-inch-wide thumb dent in the center of each patty to reduce puffing during cooking.

Seasoning

Right before cooking, season both sides of each patty evenly with kosher salt and freshly ground black pepper. Do not overwork the meat when seasoning.

Cooking

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without crowding (cook in batches if necessary). Cook for 3 to 4 minutes on the first side until a deep brown crust forms. Flip and cook 3 to 4 minutes more for medium (adjust 1–2 minutes each side for rarer or more well-done). If using cheese, place a slice on each patty during the last 30–60 seconds and cover the pan to melt.

Resting

Transfer cooked patties to a plate and loosely tent with foil. Rest for 3–5 minutes to allow juices to redistribute.

Prepare vegetables

While patties cook, core and slice tomatoes into 1/4-inch thick rounds (about 4 slices per tomato). Peel and slice the red onion into 1/8–1/4-inch rings. Separate and wash lettuce leaves; dry thoroughly.

Toast buns

Spread softened butter evenly on cut sides of the buns. Heat a clean skillet or griddle over medium heat, add a small amount of cooking spray or oil, and toast the buns cut-side down until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Sauce assembly

Mix the mayonnaise and mustard (optional ratio) in a small bowl. Spread about 1/2 tablespoon mayo-mustard mixture on the bottom bun and a light smear on the top bun if desired.

Assemble burgers

Place a lettuce leaf on the bottom bun, followed by a tomato slice, then the rested patty (cheese-side up if used). Top with a few onion rings and pickles if desired. Cap with the top bun and serve immediately.

If you prefer a chargrilled flavor, you can finish the patties on a hot grill for 30–60 seconds per side after searing in the pan. Adjust cheese choice and placement per the 'Cooking' step. Serve with fries or a side of your choice.