Hamburger Recipe

Form patties

Place the ground beef in a bowl. Sprinkle the kosher salt and black pepper evenly over the meat. Add Worcestershire sauce if using. Gently mix with your hands 8–10 times — do not overwork. Divide into two equal portions and form each into a patty about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Cook patties

Heat a large skillet or grill over medium-high heat and add the vegetable oil, spreading it to coat. When the pan is hot and shimmering, place the patties in the pan (do not press down). Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–4 minutes more for medium doneness. If adding cheese, place a slice on each patty in the last 1 minute of cooking and cover the pan briefly to melt.

While patties cook, split the buns and spread softened butter or mayonnaise on the cut sides. Toast face-down in a separate skillet or on the grill until golden, about 1–2 minutes.

When patties are done, let rest 1–2 minutes. Assemble each burger: spread ketchup, mustard, and mayonnaise on bun halves as desired, then place lettuce on the bottom bun, add the patty (cheese-side up), top with tomato slices, onion rings, and pickle slices. Cap with the top bun and serve immediately.

Wash and dry the lettuce leaves. Slice the tomato into 1/4-inch rounds. Peel and thinly slice the red onion into rings. Have pickle slices and condiments ready in small bowls so assembly is quick.