Classic Angus Burger Recipe

Form and season patties

Divide the ground Angus beef into two equal portions (about 8 oz/225 g each). Gently shape each portion into a patty about 3/4–1 inch thick and slightly wider than the bun. Handle the meat minimally to avoid compacting. Press a shallow dimple in the center of each patty with your thumb to promote even cooking. Season both sides evenly with the fine sea salt and freshly ground black pepper, then brush or rub 1/2 tps of vegetable oil on each patty surface and drizzle 1/2 tbs Worcestershire sauce per patty (or mix the Worcestershire into the meat before shaping if preferred).

Rest before cooking

Let the formed patties rest at room temperature for 10 minutes while you prepare the buns and toppings. This helps them cook more evenly.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot, or preheat a grill to medium-high. Add a light brush of oil to the pan. Place patties on the hot surface and cook without moving for 3–4 minutes to develop a crust. Flip once and cook 3 minutes more for medium (adjust 1–2 minutes more for well-done or less for rare). In the last 60 seconds of cooking, place a slice of cheddar cheese on each patty, cover the pan (or close the grill lid) to melt the cheese.

While the patties rest and cook, spread softened butter on the cut sides of the buns. Toast the buns, butter-side down, in a clean skillet over medium heat or on the grill for 1–2 minutes until golden and slightly crisp. Set aside.

Make the sauce

In a small bowl combine mayonnaise, Dijon mustard and ketchup. Mix until smooth and adjust seasoning to taste. This yields a creamy burger spread.

Assemble the burgers: Spread about 1–1½ tbs of the sauce on each toasted bun bottom. Place a lettuce leaf on the sauce, then the cheesy Angus patty, tomato slice, red onion, and pickles. Add any optional bacon or avocado if using. Finish with the top bun and serve immediately.

If adding bacon: cook bacon in a skillet over medium heat until crispy (about 6–8 minutes), drain on paper towels and add to the burger during assembly. If adding avocado: slice just before assembly to prevent browning.