Burgers Recipe

Mix and form

Place the ground beef in a bowl. Add salt, black pepper, Worcestershire sauce and minced onion. Gently mix with your hands or a spoon until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Form each portion into a patty about 3/4 inch thick and make a shallow dimple in the center of each patty with your thumb (this helps prevent puffing).

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When hot and shimmering, add the patties leaving space between them. Cook 3–4 minutes without moving to develop a crust. Flip and cook another 3 minutes for medium; adjust 1–2 minutes for rarer/weller doneness. If using cheese, place a slice on each patty in the last minute and cover the pan briefly to melt.

Transfer cooked patties to a plate and let rest for 2–3 minutes while you toast buns and assemble. Reserve any pan juices to spoon onto buns if desired.

Split the buns and spread softened butter on the cut sides. Place buns, buttered side down, in a dry skillet over medium heat or on the griddle and toast 1–2 minutes until golden. Alternatively, toast under a broiler for 30–60 seconds watching carefully.

Spread mayonnaise on the bottom bun, ketchup and/or mustard on the top bun as desired. Place a lettuce leaf on the bottom bun, add the burger patty, then tomato slice, onion rings, and pickles. Top with the bun top and serve immediately.

Wash and dry the lettuce leaves. Slice the tomato and red onion thinly. Arrange pickles. Taste and adjust condiments (ketchup, mustard, mayo) to preference. All prepared toppings should be ready and accessible before cooking so assembly is quick and the burgers stay warm.