Barnyard Burger Recipe

Form Patties

Place the ground beef in a mixing bowl. Sprinkle the kosher salt, black pepper, and Worcestershire sauce (if using) over the meat. Gently mix with your hands or a fork until just combined — avoid overworking. Divide the meat into 4 equal portions (about 4 oz / 115 g each). Form each portion into a patty roughly 3.5 to 4 inches in diameter and about 3/4 inch thick. Press a shallow indentation in the center of each patty with your thumb to help them cook flat.

Cook Patties

Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil, swirling to coat. When the oil is shimmering, add the patties without crowding the pan. Cook undisturbed 3-4 minutes until a brown crust forms. Flip and cook 2-4 minutes more for medium doneness (adjust time for desired doneness). In the last 30-60 seconds of cooking, place a slice of cheddar on each patty and cover the pan for about 30 seconds to melt the cheese. Remove patties to a plate and let rest for 2 minutes.

While patties rest, split the buns and spread softened butter on cut sides. In a clean skillet or the same pan over medium heat, toast the buns butter-side down until golden and crisp, about 1-2 minutes. Remove from heat and keep warm.

While patties cook, prepare toppings. Slice the tomato into 1/4-inch rounds. Separate and wash lettuce leaves, spin or pat dry. Peel and thinly slice half a medium red onion into rings. Keep everything chilled until assembly.

If using, spread 1 teaspoon mayonnaise on the bottom half of each bun, 1/2 teaspoon mustard and 1 teaspoon ketchup (adjust to taste) on top of mayo or the top bun. Place a lettuce leaf on the bottom bun, followed by a slice of tomato and a few red onion rings. Set the cheddar-topped beef patty on the vegetables. Cap with the toasted top bun.

Serve immediately with fries or a side salad.