All American Angus Burger Recipe

Form patties

Divide the 1 lb ground Angus into two equal portions (about 8 oz each). Lightly form into patties about 3/4" thick and 4" in diameter, making a shallow indentation in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If using, sprinkle 1 tsp Worcestershire sauce into the meat before forming patties for extra flavor (optional).

Heat a large cast-iron skillet or griddle over medium-high heat until smoking just begins. Add 1 tbs vegetable oil and swirl to coat.

Place the patties in the hot skillet, indentation side up. Cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook 3-4 minutes more for medium (internal temperature about 140–145°F / 60–63°C). For medium-well, cook 4-5 minutes after flipping (150–155°F). Use a meat thermometer to check doneness if desired.

During the final 60–90 seconds of cooking, reduce heat to medium-low and add the cheese slice (if chosen) to the top of the patty. Cover the pan with a lid or tent with foil to melt the cheese.

Remove cooked patties from the skillet and rest on a plate for 2 minutes; carryover heat will finish cooking and juices will redistribute.

Cheese

If using cheese, add 1 cheese slice to the patty during the last minute of cooking and cover the skillet to melt (as above).

Bacon

Cook 2 bacon strips per burger in a separate skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. If preferred, bake bacon on a foil-lined sheet at 400°F (200°C) for 12–15 minutes until crisp.

Bleu cheese

When patties are resting, sprinkle 2 tbs crumbled bleu cheese on top of each hot patty so it softens and slightly melts from residual heat. Alternatively, place under a broiler for 30–45 seconds to warm.

Pizza sauce

Warm 3 tbs pizza sauce per burger in a small saucepan over low heat for 1–2 minutes, or microwave in a small bowl for 20–30 seconds. Spoon warmed sauce over the patty just before assembly.

Halve the 2 brioche buns. Spread 1 tbs mayonnaise on each bottom bun and toast cut sides in buttered skillet (use 1 tbs unsalted butter) over medium heat until golden, about 1–2 minutes. Toast top halves lightly as well.

Assemble each burger: place leaf lettuce on the bottom bun, add two tomato slices, place the rested patty (with chosen topping) on the tomato, add red onion slices and two pickle slices. Spread remaining mayonnaise on the top bun and place on top.

Serve immediately while hot with desired sides. If making bacon-topped burgers, add the cooked bacon on top of the cheese or patty before adding onion and pickles.

Ensure ground beef reaches a safe internal temperature: 160°F (71°C) is recommended by food safety authorities for ground beef. Adjust time if you prefer lower doneness but be aware of safety recommendations.

All ingredient amounts are for 2 burgers / 2 servings. Multiply quantities as needed for more servings.