Basic Burger Or Grilled Chicken Recipe

Make beef patties

If making burgers: divide the ground beef into 4 equal portions (about 5 oz each). Gently form each portion into a 3/4-inch thick patty, creating a slight shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides of each patty with 1 tsp kosher salt and 1/4 tsp black pepper (adjust remaining salt/pepper as needed).

Prepare chicken

If making grilled chicken: flatten each chicken breast to even thickness (about 1/2 inch) using a meat mallet or rolling pin between plastic wrap. Pat dry and rub both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. If using the optional marinade: whisk soy sauce, lemon juice, honey and smoked paprika and marinate chicken 15–30 minutes in the fridge, then discard excess marinade and pat chicken dry before grilling.

Heat and oil grill or pan

Preheat a grill or heavy skillet (cast-iron preferred) to medium-high heat (about 375–425°F / 190–220°C). Brush the cooking surface with 1 tablespoon olive oil or lightly rub oil on patties/chicken to prevent sticking.

Cook beef patties

Place patties on the hot grill or skillet. Cook beef patties 3–4 minutes per side for medium (adjust timing for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and close grill lid or cover skillet briefly to melt cheese. Internal temp: 160°F (71°C) for well-done, 145–160°F for medium-rare to medium depending on preference and local guidance.

Cook chicken

Place chicken breasts on the hot grill or skillet. Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Let rest 3–5 minutes before assembling. If using cheese on chicken sandwiches, add cheddar in the last minute to melt.

Toast buns: spread butter on cut sides of the buns (about 1/2 tbsp butter per bun half). Place cut-side down on the grill or skillet over medium heat until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Prepare vegetables: wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds and thinly slice red onion. Assemble condiments in small bowls or squirt bottles if desired (mayonnaise, ketchup, mustard).

Assemble burgers or chicken sandwiches: For burgers, place warm bottom bun, a lettuce leaf, a cooked beef patty with melted cheddar, 2–3 pickle slices, 1 tomato slice, a few onion rings, then spread mayonnaise (1 tbsp), ketchup (1/2 tbsp) and mustard (about 1/4 tbsp) on the top bun and place it on top. For grilled chicken sandwich, replace patty with the rested chicken breast (add cheddar if used) and assemble the same way.

Serve: Cut in half if desired and serve immediately with extra condiments on the side.