Hamburger Recipe

Name: Doc Ford's Rum Bar & Grille - Ft. Myers Beachs HAMBURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef (chuck/short rib blend preferred); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 tbs Worcestershire sauce (optional); 1 tsp Neutral oil (canola or vegetable), for grill/griddle; 2 pieces Brioche hamburger buns; 1 tbs Butter, softened; 2 leaves Lettuce leaves (butter or romaine), washed and dried; 0.5 pieces Tomato, ripe; 2 slices Red onion; 2 slices Favorite sliced cheese (cheddar, American, or Swiss) — optional; 4 slices Pickles (optional); 2 tsp Mayonnaise; 1 tsp Yellow mustard

Inspired by Doc Ford's Rum Bar & Grille - Ft. Myers Beach

Time30m

Serves2

Hand pattied steak burger grilled to your desire, with lettuce, tomato, onion on a toasted brioche bun.

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Ingredients

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Burger Patties

1 lb 80/20 ground beef (chuck/short rib blend preferred)

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/2 tbs Worcestershire sauce (optional)

1 tsp Neutral oil (canola or vegetable), for grill/griddle

Buns & Toppings

2 pieces Brioche hamburger buns

1 tbs Butter, softened

2 leaves Lettuce leaves (butter or romaine), washed and dried

1/2 pieces Tomato, ripe

2 slices Red onion

2 slices Favorite sliced cheese (cheddar, American, or Swiss) — optional

4 slices Pickles (optional)

2 tsp Mayonnaise

1 tsp Yellow mustard

Method

Burger Patties

Prepare beef

Place the ground beef in a bowl. Sprinkle kosher salt and freshly ground black pepper over the meat. Add Worcestershire sauce if using. Gently fold the seasonings into the meat with your hands or a spatula 6–8 times. Do not overwork — mix just until combined.

Form patties

Divide the meat into two equal portions (about 8 ounces each). Lightly shape each portion into a loose ball, then press into a patty about 3/4 inch thick and about 4 inches in diameter, making a shallow 1/2-inch dimple in the center with your thumb. The dimple reduces doming during cooking.

Preheat grill or pan

Preheat a grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy skillet/griddle over medium-high heat. Brush the grill grates or skillet with the neutral oil to prevent sticking.

Cook patties

Place patties on the hot grill or skillet. Cook without moving for 3–4 minutes to develop a crust. Flip once and cook for another 3–4 minutes for medium (internal temp 140–145°F). Adjust time: 2–3 minutes per side for medium-rare, 4–5 for medium-well. If adding cheese, place slices on patties during the last 1 minute of cooking and close the grill lid or cover the skillet to melt.

Rest patties

Transfer cooked patties to a plate and let rest 3–5 minutes to redistribute juices.

Buns & Toppings

Prepare vegetables

Slice the tomato into 1/4-inch thick rounds. Peel and slice the red onion into rings (if not already sliced). Tear or place washed lettuce leaves on a plate. Pat vegetables dry with paper towel to avoid soggy burger.

Toast buns

Spread softened butter evenly on cut sides of the brioche buns. Place buns butter-side down on the grill or skillet over medium heat and toast 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Assemble burger

Spread about 1 teaspoon mayonnaise on the bottom bun and 1/2 teaspoon mustard on the top bun (adjust to taste). Place lettuce on the bottom bun, then the rested burger patty (with melted cheese if used). Top with tomato slice, red onion rings, and pickles if desired. Cap with the top bun.

Serve

Serve immediately while hot with your choice of sides (fries, chips, or salad).

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