Jr. Hamburger Recipe

Form patty

Divide 4 oz ground beef (80/20) into one portion. Gently form into a flat round patty about 3 1/4–3 1/2 inches in diameter and about 1/2 inch thick. Do not overwork meat. Make a shallow dimple in the center with your thumb to reduce puffing during cooking.

Season

Sprinkle about 1/2 tsp salt and 1/4 tsp black pepper on both sides of the patty just before cooking. Reserve remaining salt and pepper for repeat if cooking multiple burgers.

Cook patty

Heat a skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Place patty in the pan and cook undisturbed for 2 to 2 1/2 minutes until well-browned on the bottom. Flip and cook 1 1/2 to 2 minutes for medium doneness (adjust time if you prefer more or less cooked). If using cheese, place half a slice on the patty after flipping and cover pan for 30–45 seconds to melt.

Finish and rest

Remove patty to a warm plate and let rest 1 minute; this helps juices redistribute. Season lightly with remaining salt and pepper to taste if desired.

Toast bun: While the patty cooks, split the small hamburger bun and toast cut sides in the same skillet or on a toaster for 30–60 seconds until lightly golden. This prevents sogginess.

Prepare spread: In a small bowl combine 1 tsp mayonnaise, 1 tsp yellow mustard, and 1 tsp ketchup. Stir until smooth. Spread mixture on the bottom bun (or both top and bottom, to taste).

Assemble: Place the spread-coated bottom bun on a plate. Add the rested burger patty on top.

Add toppings: If using, place 1/2 slice American cheese (or full slice if preferred) on the patty, followed by 1 tbsp shredded iceberg lettuce, 1 thin tomato slice, 2 pickle slices, and 1 thin slice of raw onion. Adjust or omit toppings to preference.

Finish: Place the top bun on the burger and press lightly. Serve immediately while hot.