Single Burger Recipe

Form the patty

Divide 6 oz of 80/20 ground beef and shape gently into a 3/4-inch thick disc about the diameter of the bun. Do not overwork the meat. Make a shallow 1/2-inch-wide indentation in the center of the patty with your thumb to prevent doming while cooking.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook the patty

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add 1 tsp vegetable oil and swirl to coat. Place the patty in the pan and cook undisturbed for 3 minutes to develop a crust. Flip and cook 2–3 more minutes for medium (adjust 1–2 minutes for desired doneness).

Melt the cheese

With about 1 minute remaining, place 1 slice American cheese over the patty. Cover the pan briefly with a lid or a piece of foil to trap steam and help the cheese melt, about 30–60 seconds.

Rest the patty

Remove the patty to a plate and let rest 1–2 minutes while you prepare the bun and assemble the burger.

Toast the bun

Spread 1 tsp softened butter on the cut faces of the bun. In a separate skillet set to medium or in the same pan if space allows, place the buns cut-side down and toast until golden, about 45–60 seconds. Remove from heat.

Prepare sauce

In a small bowl, combine 1 tbsp mayonnaise and 1/2 tsp yellow mustard. Stir until smooth.

Assemble the burger

Spread the mayo-mustard mixture evenly on the bottom bun. Place the lettuce leaf on the sauce, then add the resting patty with melted cheese. Top the patty with tomato slices, red onion slices (if using), and 3 pickle slices. Spread a little mayonnaise on the top bun if desired and place the top bun to finish.

Serve

Serve immediately while hot. Optionally accompany with fries or a small side salad.