1/2 Pound Recipe

Form the patty

Divide the 1/2 pound ground beef into a single portion and gently form into a loose patty about 3/4 to 1 inch thick and roughly the diameter of the bun (about 4–5 inches). Handle the meat as little as possible — overworking will make the burger dense. Make a shallow dimple in the center with your thumb to reduce puffing while cooking.

Seasoning

Season both sides of the patty evenly with the kosher salt and freshly ground black pepper just before cooking. Salting too early can draw moisture out of the meat.

Preheat pan or griddle

Place a heavy skillet or cast-iron pan over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking (about 1–2 minutes).

Cook the burger

Place the patty in the hot pan. For a 1/2-pound, cook 4–5 minutes on the first side without moving to develop a crust. Flip once and cook an additional 3–5 minutes for medium (adjust time: 3–4 min for medium-rare, 5–6 min for medium-well). If using cheese, place the slice on the patty about 1 minute before it’s done and cover the pan to melt.

Rest

Remove the cooked patty to a plate and let rest for 3–4 minutes so juices redistribute.

Toast the bun

While the patty rests, spread the softened butter evenly on the cut sides of the bun. Place bun cut-side down in the same skillet or on a separate pan over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove from heat.

Prepare condiments

Mix mayonnaise, yellow mustard and ketchup together in a small bowl (or spread separately to taste).

Assemble the burger

Spread the sauce on the bottom bun, add lettuce leaf, place the rested patty with melted cheese on top, then tomato slices, onion rings, and pickles as desired. Spread a little sauce on the top bun and close the burger.

Serve immediately with fries or your preferred side. Enjoy.