1/3 Lb Cheeseburger Recipe

Form and Season

Gently shape the 1/3 lb (0.333 lb) ground beef into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, taking care not to overwork the meat. Make a shallow 1/2-inch wide dimple in the center of the patty with your thumb to help it cook evenly.

Season both sides of the formed patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Heat a heavy skillet or griddle over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tsp neutral oil and swirl to coat.

Place the patty on the hot surface. Cook uncovered for 3 minutes without moving to develop a good sear.

Flip the patty and immediately sprinkle the top of the patty with the 2 tbs grated Parmesan, pressing gently so it adheres to form a thin crust. Continue to cook for another 2–3 minutes for medium doneness (adjust time +/− 1 minute for preferred doneness).

When the patty has about 1 minute remaining (after flipping and forming Parmesan crust), mound the shredded provolone (1/4 cup), sharp cheddar (1/4 cup) and optional fontina/mozzarella (1/8 cup) on top of the Parmesan-crusted side so the cheeses melt together into the house blend. Cover the pan with a lid for 30–45 seconds to help the cheeses melt quickly and evenly.

While the cheese is melting, split the bun and lightly butter the cut sides with 1/2 tbs softened butter.

Place the buttered bun, cut-side down, on a separate hot skillet or on the griddle edge and toast for about 45–60 seconds until golden; remove and set aside.

Remove the cooked, cheese-topped patty from the pan and place it on the bottom bun. Add lettuce leaf, 2 slices of red onion (or the 2 thin slices prepared), and 3 pickle slices on top of the cheese. Spread 1 tsp ketchup and 1 tsp yellow mustard on the top bun and place it on the burger.

Serve immediately while hot. Estimated serving: 1 burger.