Good Burger Recipe

Mix

Place the ground beef in a bowl. Add salt, black pepper, Worcestershire sauce, and garlic powder. Gently combine with your hands or a spatula until just mixed; avoid overworking the meat to keep patties tender.

Form

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a round patty slightly wider than your buns and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly and resist puffing up.

Preheat

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 teaspoon neutral oil and spread to coat the pan.

Sear

Place the patties in the hot pan leaving space between them. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook the second side for 2–3 minutes for medium doneness. If you want cheese, place a slice of cheddar on each patty during the last minute of cooking and cover the pan briefly to melt.

Rest

Transfer cooked patties to a plate and let them rest for 3 minutes. Resting allows juices to redistribute and prevents a soggy bun.

Toast Buns

While patties rest, spread softened butter on the cut sides of the buns. Toast them in a dry skillet or under a broiler for 1–2 minutes until golden and lightly crisp.

Prepare Veggies

Slice the tomato into 4 even slices, separate and pat dry lettuce leaves, and thinly slice red onion if not already done.

Sauce

On the bottom bun spread 1 teaspoon mayonnaise and 1 teaspoon ketchup. On the top bun spread 1/2 teaspoon mayonnaise and 1/2 teaspoon mustard (adjust to taste).

Place a lettuce leaf on the sauced bottom bun, add a slice of tomato, then set the rested cheeseburger patty on top. Add two pickle slices and a few rings of red onion. Top with the toasted top bun.

Serve immediately with fries, chips, or a simple salad. Optionally sprinkle a pinch of smoked paprika on the patty or inside the bun for a subtle smoky finish.