City Farmer* Recipe

Form the patties

Divide the 1 lb ground beef into two equal portions (approximately 8 oz each). Lightly shape each portion into a loose patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat to keep the patty tender.

Create a shallow dimple in the center of each patty with your thumb — this helps the patty hold shape while cooking.

Season both sides of each patty evenly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper per side (total amounts listed in ingredients). Lightly brush or sprinkle 1/2 tbs Worcestershire sauce over one side of each patty or fold it into the meat before shaping if preferred.

Split the brioche buns and lightly butter the cut sides with the softened unsalted butter (about 1 tsp per two buns).

When patties are nearly finished cooking, place a slice of your chosen cheese (aged cheddar, bleu, or Swiss) on each patty to melt. If using bleu, place it on for a shorter time to avoid full melt if you prefer concentrated flavor.

Toast the buttered bun cut sides on the hot skillet or griddle for 30–60 seconds until golden and slightly crisp. Set aside, cut side up, in a warm place.

Prepare lettuce leaves by patting completely dry with paper towels to prevent soggy buns.

Season the tomato slices lightly with a pinch of salt and pepper to enhance flavor.

If using red onion and pickles, have them ready and drained so they can be assembled immediately after cooking.

Mix mayonnaise and mustard (and ketchup if using) together in a small bowl. Adjust to taste. Spread about 1 tsp mayonnaise mixture on the bottom bun and a light smear on the top bun.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat for 3–4 minutes until very hot. Add 1 tsp neutral oil or clarified butter and swirl to coat.

Place patties on the hot surface, dimple-side up, and cook without moving for 3–4 minutes to develop a good sear. Flip once using a spatula.

After flipping, cook the second side 3–4 minutes for medium doneness (internal temperature about 140–145°F / 60–63°C). For medium-well or well done, add 1–2 minutes per side accordingly. During the last 1 minute of cooking, add cheese to each patty and cover the pan briefly with a lid or a piece of foil to help melt.

Remove patties and let rest 2 minutes while you assemble the burger. Resting redistributes juices and prevents soggy buns.

Assemble: Spread mayonnaise-mustard on bottom bun, place lettuce leaf(s), set the cheesed patty on top, add 2 tomato slices, red onion rings and pickle slices if desired, then finish with the toasted top bun.

Serve immediately with fries or salad.