The 'g.o.a.t' Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 4 inches in diameter and roughly 1/2 inch thick, pressing the center slightly to prevent doming during cooking. Do not overwork the meat to keep the patty tender.

Preheat and oil

Preheat a cast-iron skillet or griddle over medium-high heat for 4–6 minutes until hot. Add 1 tablespoon neutral oil and spread to coat the surface.

Season and cook

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp black pepper per patty (total listed in ingredients). Place patties on the hot surface. Cook undisturbed for 3–4 minutes to form a brown crust.

Flip and cheese

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 2–3 minutes until the cheese is melted and the internal temperature reaches 160°F (71°C) for well-done beef, or 155°F (68°C) if you prefer slightly less cooked (use a thermometer if available).

While the patties cook (on a separate spot on the griddle or in a second skillet), spread the softened butter evenly on the cut faces of the buns. Place buns face down on the hot surface for 30–60 seconds until golden and toasted. Remove and keep warm.

Prepare onions and mustard

If using raw onion rings, separate into individual rings and pat dry. Spread about 1 tablespoon yellow mustard evenly on the bottom half of each toasted bun (2 tbs total).

Build the burger

Place the cheese-topped patty on the mustard-coated bottom bun. Top each patty with 3 pickle slices (arranged to cover the patty) and then add about 1/4 cup (or 1/2 of the 1/2 cup) of thinly sliced onion rings on top of the pickles. Finish with the top bun.

Serve the assembled burgers hot. Provide extra mustard, pickles, or onions on the side if desired.