Crafted Burger Recipe

form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose round patty about 3/4 inch thick and about 4 inches in diameter. Avoid overworking the meat so patties remain tender. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

season patties

Brush or rub 1 tsp neutral oil lightly onto each side of the patties. Sprinkle kosher salt and freshly ground black pepper evenly on both sides. Lightly drizzle 1/2 tsp Worcestershire sauce over each patty or mix the full teaspoon into the meat before forming if you prefer internal seasoning.

cook patties

Heat a cast-iron skillet or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Place the patties in the dry skillet (or with a tiny amount of oil) and cook without moving for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes for medium-rare to medium. During the last minute of cooking, place one cheddar slice on each patty, cover the skillet with a lid or aluminum foil for about 30–60 seconds to melt the cheese.

While the patties rest, mix the sauce. In a small bowl combine 3 tbs mayonnaise, 1 tbs ketchup, 1/2 tsp Dijon mustard, 1/4 tsp sugar, 1/2 tsp lemon juice and 1/4 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Set aside at room temperature.

Toast buns: Butter the cut sides of the 2 burger buns with the unsalted butter. Heat a clean skillet over medium heat and toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Remove from heat.

assemble

Spread a tablespoon (about 1 TBS) of the prepared sauce on both the bottom and top bun. Place iceberg lettuce leaf on the bottom bun, then the cheese-topped patty, two tomato slices, red onion (about 1/4 cup thinly sliced rings), and pickle slices. Finish with the top bun. Serve immediately.