Hamburger Recipe

Name: Cajun Catch Seafood Market & Delis HAMBURGER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce (optional); 1 tbs vegetable oil (for cooking); 4 each hamburger buns (preferably brioche or potato); 2 tbs butter (softened, for toasting buns); 4 each cheddar cheese slices (or American); 4 each lettuce leaves (washed & dried); 1 each tomato (ripe), sliced; 0.5 each red onion, thinly sliced; 8 each dill pickle slices; 4 tsp ketchup; 2 tsp yellow mustard; 4 tsp mayonnaise

Inspired by Cajun Catch Seafood Market & Deli

Time35m

Serves4

Make Hamburger Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Patties

1 lb ground beef (80/20)

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1 tbs Worcestershire sauce (optional)

1 tbs vegetable oil (for cooking)

Buns & Toppings

4 each hamburger buns (preferably brioche or potato)

2 tbs butter (softened, for toasting buns)

4 each cheddar cheese slices (or American)

4 each lettuce leaves (washed & dried)

1 each tomato (ripe), sliced

1/2 each Red onion, thinly sliced

8 each dill pickle slices

Condiments (optional)

4 tsp Ketchup

2 tsp yellow mustard

4 tsp Mayonnaise

Method

Beef Patties

Form patties

Divide the ground beef into 4 equal portions (about 4 ounces each). Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the bun. Avoid overworking the meat to keep the texture tender. Make a shallow dimple in the center of each patty with your thumb — this helps the patty cook evenly and prevents puffing.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using Worcestershire sauce, sprinkle roughly 1/4 teaspoon per side or fold 1 tablespoon into the meat before forming patties for extra flavor.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and the pan is hot, place patties in the pan without crowding (cook in batches if needed). Cook for 3-4 minutes on the first side without moving to develop a good sear. Flip once and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). In the last 30–60 seconds of cooking, place a slice of cheese on each patty, cover the pan with a lid to melt the cheese.

Remove cooked patties to a plate and tent loosely with foil to rest while you prepare buns and assemble.

Buns & Toppings

Prepare buns

Split the buns in half. Spread about 1/2 teaspoon of softened butter on each cut side. Place buns buttered-side down in a clean skillet over medium heat or on a griddle and toast 1–2 minutes until golden and lightly crisp. Remove from heat.

Prep vegetables

While patties cook, wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and thinly slice the red onion. Arrange pickles ready for assembly.

Assemble burgers

Place the toasted bottom bun on a plate. Add a piece of lettuce to create a moisture barrier, then the cheese-topped beef patty. Top with a tomato slice, a few rings of red onion, and two pickle slices. Spread ketchup, mustard, and/or mayonnaise on the top bun as desired, then place it on the burger. Repeat for remaining burgers.

Serving

Serve the hamburgers immediately with your choice of sides (fries, chips, or a simple salad). Provide extra condiments at the table.

Leftover patties can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet or oven to preserve juiciness.