Hamburger Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Gently shape each portion into a round patty about 3/4 inch thick and slightly larger than the bun diameter. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with an even sprinkle of kosher salt and freshly ground black pepper. If using, lightly mix the Worcestershire sauce into the meat before forming patties (avoid overworking the meat).

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add the neutral oil and swirl to coat. Place the patties on the hot surface leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium doneness (cook longer if you prefer well-done).

If adding cheese, place one slice on each patty about 30 seconds before they finish cooking and cover the pan for about 30 seconds to melt.

Toast buns

While patties cook, spread softened butter or a thin smear of mayonnaise on the cut sides of the buns. Toast them in a separate skillet cut-side down over medium heat until golden, about 1–2 minutes. Alternatively, use the oven broiler for 1–2 minutes—watch closely to avoid burning.

Assemble burgers

Place one lettuce leaf on the bottom half of each toasted bun to act as a moisture barrier. Lay the cooked patty (with melted cheese if used) on the lettuce. Top each patty with 2 pickle slices, a few thin tomato slices, and a spoonful of thinly sliced onion (about 2 tablespoons per burger).

Spread 1 teaspoon yellow mustard on one bun half and 1 teaspoon spicy mustard on the other (or serve both mustards on the side). Add ketchup if desired. Close the burger with the top bun.

Serve immediately while hot with your preferred side. Offer extra spicy mustard or extra yellow mustard on the side as stated in the menu description.