Dog Patty Recipe

Form the patty

Place 0.25 lb (about 113 g) of ground beef in a clean bowl. Using lightly damp hands, gently form the meat into a round patty about 3.5–4 inches (9–10 cm) across and about 3/4 inch (2 cm) thick. Avoid overworking the meat to keep the patty tender. Press a shallow indentation about 1/2 inch (1 cm) wide into the center of the patty with your thumb — this helps it cook evenly and prevents excessive doming.

Season

Lightly brush or rub 0.5 tsp neutral oil over both sides of the patty to help prevent sticking. Sprinkle 1/8 tsp fine sea salt evenly over one side and 0.05 tsp freshly ground black pepper over the same side. Flip and repeat salt and pepper on the other side so seasoning is balanced but still restrained (this keeps it effectively 'unseasoned' while ensuring basic flavor).

Preheat pan or grill

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until it is hot and a drop of water sizzles on contact. If using a pan, add a thin film of oil (about 1/2 tsp) and spread to coat. The cooking surface should be hot to give a good sear without prolonged cooking.

Cook the patty

Place the patty on the hot surface. Cook without moving for 2.5–3 minutes to develop a brown crust. Flip the patty and cook for an additional 2.5–3 minutes for medium doneness (internal temperature ~145°F / 63°C). For medium-well, cook 3–3.5 minutes per side; for well-done, cook 4 minutes per side. Do not press the patty while cooking or you will squeeze out juices.

Optional: add cheese

If using cheese, place the slice on the patty in the last 30–60 seconds of cooking, and cover the pan briefly to melt.

Rest

Transfer the cooked patty to a plate and let rest for 2–3 minutes. Resting lets the juices redistribute so the patty stays moist.

If toasting a bun, butter the cut faces lightly with 1/2 tsp butter and place them butter-side down in the hot pan for 30–45 seconds until golden. Assemble the patty on the bun, add condiments or toppings as desired, and serve immediately.