Beef Burger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (~4 oz each). Gently form each portion into a loosely packed round about 3.5 inches across and 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce domeing during cooking.

Season both sides of the patties evenly with kosher salt (about 1/4 tsp per side total) and freshly ground black pepper. Lightly brush or sprinkle Worcestershire sauce onto one side of each patty just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 tbs neutral oil and swirl to coat the surface.

Place patties on the hot griddle, dimple-side up. Cook undisturbed 3–4 minutes until a deep brown crust forms on the bottom. Flip and immediately place a slice of cheese on each patty. Cook another 2–3 minutes for medium doneness (adjust 1–2 minutes for rarer or more well-done). Remove patties to a warm plate and tent loosely with foil to rest 3–5 minutes.

While patties rest or during the last 10 minutes of patty cooking, make the quick chili: heat 1 tsp vegetable oil in a small saucepan over medium heat.

Add the 1/2 chopped yellow onion and sauté 3–4 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant.

Add 1/2 lb ground beef for the chili and brown, breaking up with a spoon, about 3–4 minutes. Drain excess fat if needed, leaving a little for flavor.

Stir in the tomato sauce (3 oz), beef stock (1/4 cup), chili powder (1 tsp), ground cumin (1/2 tsp), smoked paprika (1/4 tsp), brown sugar (1/2 tsp), hot sauce (1/2 tsp, optional), salt (1/4 tsp) and black pepper (1/8 tsp). Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Cook the bacon: In a separate skillet over medium heat, lay out the 8 slices of thick-cut bacon in a single layer. Cook, turning occasionally, 6–10 minutes until crisp to your preference. Transfer to paper towels to drain.

Toast the buns: Split the 4 Martin's potato rolls and butter the cut sides with the softened butter. On the still-warm griddle or in a clean skillet set over medium heat, toast the buns buttered-side down until golden and slightly crisp, about 1–2 minutes. Keep warm.

Assemble burgers: Place bottom bun on plate. Add 2–3 pickle slices. Place a cheese-topped beef patty on top. Spoon 2–3 tablespoons of the warm chili over the cheese. Add two slices of crispy bacon, then top with additional pickles if desired. Crown with the buttered and toasted top bun. Repeat for remaining burgers.

Serve immediately with extra chili on the side and pickles or hot sauce to taste.