Jul 14 2026
Restaurants›Charred Hanover›Build Your Own Burger 8oz Recipe

Build Your Own Burger 8oz Recipe

Inspired by Charred Hanover
Time30m
Serves1

Local Brioche, choice of 7oz angus beef patty or as a smash burger.

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Ingredients

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Buns & Finish

Patty - 7 oz Angus (formed)

Patty - Smash (two 4 oz portions recommended to equal ~8 oz finished)

Method

Buns & Finish

  1. 1

    Prepare toppings

    Wash and dry lettuce leaf. Slice tomato into 2 even 1/4-inch slices. Peel and cut red onion into 3 rings. Set pickles and cheese slice within reach.

  2. 2

    Toast buns

    Heat a skillet or griddle over medium heat. Spread 1/2 tbs softened butter on cut sides of both brioche halves. Place buns buttered-side down on skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

  3. 3

    Seasoning

    Mix 1/2 tsp salt and 1/4 tsp black pepper and have it ready to season patties just before cooking. Reserve burger sauce in a small bowl.

Patty - 7 oz Angus (formed)

  1. 4

    Bring to temperature & preheat

    If patties are refrigerated, rest at room temperature 15–20 minutes before cooking to ensure even doneness. Heat a heavy skillet or cast-iron pan over medium-high until very hot; add 1 tsp neutral oil and swirl to coat.

  2. 5

    Season & cook

    Pat the 7 oz formed patty dry with paper towel. Sprinkle both sides with the prepared salt-and-pepper mix. Carefully place the patty in the hot pan. For medium-rare to medium, cook 3–4 minutes on the first side without moving to develop a crust. Flip once and cook 3–4 minutes more. If adding cheese, place the slice on the patty in the last 1 minute of cooking and cover the pan briefly to melt.

  3. 6

    Rest

    Transfer the cooked patty to a plate and rest 3–5 minutes to let juices redistribute.

  4. 7

    Assemble

    Spread 1 tbs burger sauce on the bottom bun. Place lettuce leaf, rested patty (with melted cheese if used), tomato slices, onion rings, and pickles. Top with the bun crown and serve immediately.

Patty - Smash

  1. 8

    Preheat griddle

    Preheat a flat griddle or heavy skillet over high heat until very hot (smoking slightly). Add 1 tsp neutral oil and spread. Have a sturdy spatula and a heavy press (or second spatula) ready. Work with one 4 oz ball at a time.

  2. 9

    Smash & season

    Place a 4 oz beef ball on the hot griddle. Immediately press down hard with the spatula/press to flatten to about 1/4-inch thickness. Season the exposed top with a pinch of the salt-and-pepper mix. Repeat for the second ball, leaving a little space between patties.

  3. 10

    Cook & flip

    Cook the smashed patties undisturbed for 2–2.5 minutes until deep brown edges form. Use the spatula to scrape and flip each patty; you may need to press again gently to ensure contact. Season the second side lightly and cook 45–60 seconds more. If combining two patties for an 8 oz-style burger, stack them (with cheese between if desired) immediately after cooking so they warm together.

  4. 11

    Rest & assemble

    Move cooked patties to a plate and rest 1–2 minutes. Spread 1 tbs burger sauce on the bottom bun, add lettuce, place the stacked smash patties (add cheese slice between patties in last 30 seconds of cooking to melt), then tomato, onion, pickles and top bun. Serve right away.

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