Hamburger Recipe

Form the patties

Place the ground beef in a large bowl. Sprinkle the salt, pepper, and Worcestershire sauce (if using) over the meat. Gently mix with your hands just until combined — avoid overworking. Divide into four equal portions (about 4 oz each for 1 lb total). Shape each portion into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill over medium-high heat. When hot, add 1 tablespoon neutral oil or butter and let it shimmer. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Cook the patties

Place patties in the hot pan or on the grill leaving space between them. Cook undisturbed for 3 to 4 minutes until a good sear forms on the bottom. Flip once and cook another 3 to 4 minutes for medium doneness (internal temp ~ 160°F / 71°C). If adding cheese, place a slice on each patty about 1 minute before finishing and cover the pan or close the grill lid to melt the cheese.

Rest

Transfer cooked patties to a plate and let rest for 3 minutes. Resting helps retain juices.

Toast the buns

While patties rest (or alongside cooking), spread a thin layer of softened butter on the cut sides of each bun. Place buns, cut side down, in a dry skillet over medium heat or on the grill for about 1 minute until golden and slightly crisp. Watch carefully to avoid burning.

Prepare toppings

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and thinly slice the red onion. Have pickle slices ready. Arrange toppings so assembly is quick.

Spread mayonnaise on the bottom bun, add a lettuce leaf, then place the hot beef patty (cheese-side up if used). Top with tomato slice, onion, and pickles. Spread ketchup and mustard on the top bun (or serve condiments on the side). Close the sandwich and serve immediately.

Serve with fries, a side salad, or chips as desired.

Measure and place ketchup, mustard, and extra mayonnaise in small bowls or squeeze bottles for easy assembly and serving. Adjust amounts to taste.