Quarter Pound Burger Recipe

Form patty

Gently form the 0.25 lb ground beef into a 3.5–4 inch patty about 3/4 inch thick, handling the meat as little as possible. Make a shallow dimple in the center with your thumb to prevent puffing while cooking.

Season

Season both sides of the patty with 1/2 tsp salt and 1/4 tsp black pepper just before cooking.

Cook patty

Heat 1 tsp vegetable oil in a skillet or griddle over medium-high heat until shimmering (about 2 minutes). Place the patty in the skillet and cook for 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium (adjust to desired doneness).

Warm gyro meat

While the burger cooks, warm the sliced gyro meat. Heat 1 tsp olive oil in a separate small skillet over medium heat. Add the gyro slices and sauté for 1–2 minutes, stirring, until warmed and edges lightly crisped. Remove from heat and keep warm.

Assemble on patty

During the last 30–45 seconds of the burger cooking, place the cheese slice on the patty to melt. After removing the patty from the pan, immediately pile the warmed gyro meat on top of the cheese so the residual heat melds them together.

Toast bun

Spread 1/2 tsp softened butter on the cut faces of the bun. Toast the bun, buttered-side down, in a clean skillet over medium heat for about 30–60 seconds until golden and lightly crisp.

Build burger

Spread 1 tbs ketchup on the bottom bun (or as preferred) and 1 tbs tzatziki on the top bun. Place shredded lettuce on the bottom bun, then the burger topped with cheese and gyro meat, followed by tomato slices, red onion rings, and pickle slices. Add 1 tsp mustard on top bun if desired.

Serve

Close the sandwich and press gently. Serve immediately while hot. Provide extra condiments (ketchup, mustard, tzatziki) on the side if desired.