Traditional Pub Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each portion into a loose ball then press into a patty about 3/4" (2 cm) thick, slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle the Worcestershire sauce evenly over the top of each patty and gently press it in so seasoning is adhered.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering, add the patties, dimple-side up. Cook without moving for 3–4 minutes until a deep brown crust forms.

Flip patties and immediately place a slice of cheddar on each. Continue to cook another 3–4 minutes for medium (internal temp ~140–145°F / 60–63°C). For well-done cook longer. Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties cook, cook the bacon: place bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp and browned, about 6–8 minutes. Transfer to paper towels to drain.

Thinly slice red onion into rings and separate. Slice the tomato into a 1/4" thick round. Wash and dry iceberg lettuce leaves. If desired, lightly salt tomato slices.

Spread softened butter on cut faces of each bun before toasting.

In the same skillet used for the patties (wipe out excess fat if needed), toast the buttered bun halves cut-side down over medium heat until golden, about 1–2 minutes. Remove and keep warm.

Build the burger: spread mayonnaise on the bottom bun. Add lettuce leaf, then the rested patty with melted cheddar. Place two bacon slices over the cheese, add tomato slice, a few red onion rings and pickles.

Spread mustard and brown sauce (or ketchup) on the top bun, then cap the burger. Gently press to compact slightly so everything holds together.

Serve immediately with fries or chips and extra condiments on the side.