Burgers With Lettuce, Tomato, Pickles, Red Onion, And Choice Of Side Recipe

Divide the 1 lb Alberta CAB ground beef into two equal portions (about 8 oz / 225 g each). Gently form each portion into a ball, then flatten into patties about 3/4 inch thick and slightly wider than your buns (they will shrink during cooking). Handle the meat as little as possible to avoid compacting it.

Make a slight dimple in the center of each patty with your thumb—this helps the patty cook evenly and reduces doming.

Season both sides of each patty with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper just before cooking. Do not mix seasoning into the meat ahead of time.

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon neutral oil and spread to coat the surface.

Place patties in the hot skillet. For medium-rare to medium: cook 3–4 minutes on the first side without moving, until a brown crust forms. Flip once and cook 3–4 minutes more for medium (internal temp ~140–145°F / 60–63°C). For medium-well, extend total cook time to 8–9 minutes, flipping once. Adjust time for desired doneness.

If you want cheese, add a slice in the last 30–45 seconds of cooking and cover the pan to melt.

Transfer cooked patties to a plate and tent loosely with foil. Let rest 3–5 minutes so juices redistribute.

While the patties rest, spread softened butter (or brush oil) on the cut sides of the 2 buns. Toast the buns cut-side down in a clean skillet over medium heat 1–2 minutes or until golden and lightly crisp. Alternatively, toast under a broiler for 30–60 seconds—watch closely to avoid burning.

Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Prepare lettuce by selecting 1–2 leaves per burger and patting dry.

Build each burger: bottom bun, lettuce leaf (this helps protect the bun from juices), cooked beef patty, 2–4 pickle slices, tomato slice, a few red onion rings, condiments as desired, then top bun.

French Fries (if chosen)

If using frozen fries, cook according to package directions (usually 20–25 minutes at 425°F/220°C, turning once) until crisp and golden. If using fresh fries, cut potatoes into sticks, soak 30 minutes in cold water, dry thoroughly, toss with a little oil and salt, and bake at 425°F/220°C for 30–35 minutes, turning once, until golden and crisp.

Side Salad (if chosen)

Toss mixed greens with a light vinaigrette (olive oil, vinegar, salt, pepper) just before serving. Serve 2 cups per person.

Coleslaw (if chosen)

Serve 1/2 cup chilled coleslaw per burger as a crisp, tangy side.

Plate each burger with the chosen side. Provide extra condiments and pickles on the side if desired.

Serve immediately while patties are hot and buns are still slightly warm.