Jr. Burger Recipe

Form patties

Gently shape the ground beef into a single small patty about 3 to 3.5 inches (7–9 cm) wide and roughly 1/2 inch (1.2 cm) thick. Do not overwork the meat; handle it just enough to hold together. Make a very shallow dimple in the center with your thumb to reduce puffing during cooking.

Season

Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.

Cook patty

Heat a skillet or griddle over medium-high heat until hot. Add 1/2 tsp vegetable oil and spread to coat. Place the patty on the hot surface and cook for 2 to 2 1/2 minutes without moving, until a brown crust forms. Flip and cook for another 1 1/2 to 2 minutes for medium doneness. During the last 30–45 seconds of cooking, place the half slice of cheese on the patty so it melts.

Toast buns

While the patty cooks, spread 1/2 tsp softened butter evenly on the cut faces of the bun. Place the buns, buttered side down, on the skillet/griddle for about 30–45 seconds until lightly golden and toasted. Remove to a plate.

Sauce

Spread 1/2 tsp mayonnaise and 1/2 tsp ketchup on the bottom half of the toasted bun and spread gently to combine into a thin layer.

Assemble burger

Place the cooked patty with melted cheese onto the sauced bottom bun. Top with shredded lettuce and 2 pickle slices. Cap with the top bun and press gently to secure.

Serve

Serve immediately while hot. Optionally serve with a small portion of fries or apple slices for a complete Jr. meal.