Burgers Recipe

Prepare meat mixture

In a large bowl combine 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce, 1/4 cup finely minced onion, and 1/2 tsp garlic powder. Gently mix with your hands or a fork until just combined — do not overwork the meat to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz / 113 g each). Lightly form each portion into a round patty about 3/4-inch thick, making a shallow 1/2-inch wide indentation in the center of each patty with your thumb — this helps prevent puffing while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp vegetable oil. When the oil is shimmering and the pan is hot (about 2 minutes), add the patties without crowding the pan. Cook 3-4 minutes on the first side until a deep brown crust forms. Flip once and cook another 3 minutes for medium; adjust time +/- 1-2 minutes for desired doneness. In the last minute of cooking, place a slice of cheddar on each patty and cover the pan (or use a lid) so the cheese melts.

Rest patties

Transfer cooked patties to a plate and let rest 3 minutes. Resting lets juices redistribute and prevents bun sogginess.

While patties rest, split 4 burger buns and spread about 1/2 tablespoon softened butter on each cut side. Heat a clean skillet or griddle over medium heat and toast the buns, cut-side down, 30–60 seconds until golden and slightly crisp. Remove from heat.

Prepare vegetables

Wash and dry lettuce leaves. Slice the tomato into 4 even rounds. Thinly slice the red onion into rings. Have dill pickle slices ready.

Mix sauces (optional)

If you prefer a simple sauce, combine 1/4 cup mayonnaise, 2 tsp yellow mustard, and 2 tbsp ketchup in a small bowl and stir until smooth. Reserve remaining ketchup for serving.

Assemble: Spread mayonnaise or the prepared sauce on the bottom bun. Place lettuce leaf, then the cheese-topped patty, tomato slice, red onion rings, and 2–3 pickle slices. Add a little ketchup and mustard to the top bun if desired. Close the burger and serve immediately.