Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Burger
Bun & Assembly
Method
Main Burger
Prepare patties
Divide and form patties if not already formed: each patty should be roughly 4–5 ounces and slightly larger than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.
Season both sides of each raw patty evenly with salt and black pepper just before cooking.
Cook patties
Heat a heavy skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat. When oil is shimmering, place both patties in the pan without overcrowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip carefully and cook 3–4 minutes on the second side for medium doneness (internal temperature ~145–155°F / 63–68°C). Adjust time ±1–2 minutes for rare or well-done.
Add cheese (optional)
If using cheese, place one slice on each patty in the last 1 minute of cooking. Cover the pan with a lid for 30–60 seconds to help the cheese melt evenly.
Remove cooked patties to a plate and tent loosely with foil to rest for 3–5 minutes. Resting redistributes juices and prevents them from escaping when assembled.
Bun & Assembly
Toast bun
While patties rest, spread softened butter or a thin layer of mayonnaise on the cut faces of the bun. Place the buns cut-side down on the skillet or a separate pan over medium heat and toast 1–2 minutes until golden and fragrant. Remove from heat.
Serve immediately while hot. Provide napkins — double-patty burgers are juicy and taller than standard burgers.